- 13 oz of ground turkey (360 g)
- 2 Tablespoons of olive oil (30 ml)
- 3 oz of cabbage (84 g)
- 2 Tablespoons of coconut cream (30 ml)
- 1 Tablespoon of lime juice or juice of half a lime (15 ml)
- 2 Tablespoons of fresh cilantro (2 g)
- 2 Tablespoons of shredded coconut (10 g)
- Lettuce, to serve
DESCRIPTION: This isn’t just another turkey burger recipe. These AIP turkey burgers feature a lovely slaw made with red cabbage and coconut cream.
For your autoimmune diet, turkey is an excellent choice without modifications. The cole slaw topping, however, needs a little adjusting.
Cole slaw is made of cabbage, vinegar, and creaminess. Typically, that creaminess consists of mayonnaise and/or sour cream.
Unfortunately, dairy is off the table if you’re on the straight and narrow AIP path. Coconut cream, however, is an excellent stand-in.
When I was an AIP rookie, I often confused coconut cream and coconut milk. For this particular recipe, you want cream – it needs to be a little thicker – and the cream will get you there.
If all you have is coconut milk, you may still be able to make it work. There should be some thick, semi-solid coconut milk at the top of your can – this will work for the cream
- Preheat the oven to 320°F (160°C).
- Season turkey with salt and form into 4 large patties.
- Heat olive oil in a pan. Grill patties until golden on both sides. Transfer patties to the cooking sheet and bake for 15 minutes.
- Combine the cabbage and coconut cream. Season with lime juice and salt. Stir in chopped cilantro.
- Add coconut to a clean, dry pan and toast until golden. Set aside.
- Serve the turkey burgers on lettuce, topped with the slaw and toasted coconut.