Inspired by an option at the West Coast chain In-N-Out Burger, this turkey burger recipe keeps the carbs in check with a lettuce wrap instead of a bun. The side of sweet potato fries bakes while you prep the burgers, so this entire healthy dinner is ready in under 30 minutes.

Joyce Hendley
Source: Diabetic Living Magazine, Fall 2019






Instructions Checklist
  • To prepare fries: Preheat oven to 425 degrees F.

  • Slice sweet potato into 1/4-inch-thick matchsticks. Place on a baking sheet, drizzle with oil, and toss to coat. Sprinkle with 1/8 tsp. salt. Bake, flipping halfway through, until tender and crisp-edged, 20 to 25 minutes.

  • Meanwhile, prepare burgers: Using your hands, mix turkey, Cheddar, Worcestershire, garlic powder, pepper, and salt in a medium bowl. Shape into two 4-inch patties, about 3/4 inch thick.

  • Brush oil over a medium nonstick or cast-iron skillet; set it over medium heat for 2 minutes. (Alternatively, to grill, see Tip.) Add the patties and cook for 2 minutes. Flip and cook for 2 more minutes. Cover the pan and continue to cook until the patties are lightly browned but still juicy (the juices should run clear, not pink), and an instant-read thermometer inserted in the center registers 165 degrees F, 2 to 4 minutes more.

  • To assemble the burgers, top each patty with a slice of onion and tomato, and half the avocado slices. Carefully wrap each one in 2 to 3 lettuce leaves, wrapping as tightly as you can. Serve with the sweet potato fries.


Tip: To grill the patties: In Step 4, preheat grill to medium-high. Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.

To make ahead: Prepare patties (Step 3) up to 8 hours ahead and refrigerate.

Nutrition Facts

463 calories; protein 35.4g 71% DV; carbohydrates 33.5g 11% DV; exchange other carbs 2; dietary fiber 7.9g 32% DV; sugars 10.2g; fat 23.1g 36% DV; saturated fat 6.3g 32% DV; cholesterol 57.5mg 19% DV; vitamin a iu 22584.3IU 452% DV; vitamin c 28.9mg 48% DV; folate 83.6mcg 21% DV; calcium 170.1mg 17% DV; iron 3.6mg 20% DV; magnesium 49mg 18% DV; potassium 777.2mg 22% DV; sodium 690.2mg 28% DV.