• 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
  • Salt


0 Mins

Cook Time

0 Mins

Prep Time

Recipe Description

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

Recipe Directions

The Patties

  1. Preheat the oven to 320°F (160°C).
  2. Season turkey with salt and form into 4 large patties.
  3. Heat olive oil in a pan. Grill patties until golden on both sides. Transfer patties to the cooking sheet and bake for 15 minutes.

The Toppings

  1. Combine the cabbage and coconut cream. Season with lime juice and salt. Stir in chopped cilantro.
  2. Add coconut to a clean, dry pan and toast until golden. Set aside.
  3. Serve the turkey burgers on lettuce, topped with the slaw and toasted coconut.