Batch-Cook Turkey Veggie Herb Burgers (Low FODMAP, SCD)
Prep time
Cook time
Total time
Veggies and fresh herbs packed into turkey. These make excellent freezer burgers and can be enjoyed when you need a quick source of protein.
Recipe type: Main
Cuisine: American
Serves: 16 patties
  • 1 bunch green onion (green part only for low FODMAP)
  • 1 red bell pepper, finely diced
  • 1 T garlic-infused olive oil or regular olive oil
  • 1 medium carrot, finely diced
  • 1 teaspoon sea salt
  • 3 cups (about 3 leaves) finely chopped destemmed kale (my preference is curly kale)
  • ½ teaspoon freshly ground black pepper
  • 1 lb ground turkey white meat
  • 2 lb ground turkey dark meat
  • Avocado oil for frying (or more olive oil)
  • ½ cup fresh basil, finely chopped
  • 3 T finely chopped fresh Italian parsley
  1. Chop all your veggies very finely.
  2. In a large saute pan, add olive oil or garlic-infused olive oil and bring to medium heat. Saute green onion and carrot for a few minutes.
  3. Add bell pepper and saute another minute. Add kale and saute until wilted.
  4. Transfer sauteed veggies to a large bowl. Add ground turkey, salt, pepper, and fresh herbs. Mix with a large spoon or your hands until evenly incorporated.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Heat a nonstick skillet (such as cast iron) over medium heat and grease with avocado oil or olive oil.
  7. Form turkey into ½ inch thick palm-sized patties. Brown both sides in preheated skillet (approximately 3-5 minutes per side), then transfer to a parchment-lined baking sheet.
  8. Bake 5-10 minutes or until interal temperature reaches 165 degrees Fahrenheit.
  9. Store in fridge, or, if making freezer burgers, cool and store wrapped in parchment paper and plastic wrap (see pictures in post).
Recipe by Bridgetown Nutrition at