AIP Diet Breakfast Favorite: Healthy Turkey Burgers

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When I was diagnosed with hives and angioedema in 2013, one of the first things I did to try and heal my body was to clean up my diet.

Now, this wasn’t something I wanted to do, but after months of seeing no improvements in my symptoms, I became desperate – like many of us with chronic illness.

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My acupuncturist strongly recommended I try a gluten free diet. She found that in her clients struggling with mysterious symptoms, cutting out gluten was often helpful.

I held off on going gluten free for a while, but after suffering yet another angioedema reaction,  I finally went for it.  I threw out all of the crackers, pasta, and cookies and replaced them with gluten free versions.  I was skeptical that some of the gluten free options would actually taste okay, but I was all in. This was back in 2013, when it was less common to go gluten free.

I was shocked that within 3 days of cutting out gluten, the brain fog that I had been so accustomed to had lifted, and the constant bloating that I experienced decreased.

Cutting out gluten explained a lot of things I had struggled with since my teenage years – sensitivity to carbs and putting on weight very easily.  

After a few weeks of sticking to a gluten free diet, the weight started to fall off.  I first noticed that my dress pants felt too big – something I was not used to.  Mind you, I was still eating gluten free cookies and treats, and I was not depriving myself.  I was shocked.  

After a few months eating gluten free, I was finally at a healthy weight for my height and I had more energy.

Seeing how well I was doing going gluten free, my acupuncturist recommended another diet curve ball –  cut out dairy. What?!? I’m someone who LOVES gourmet cheeses, ice cream, and delicious chocolate desserts!

This was much more difficult, but I slowly did it.   I cut out the yogurt, the cheese, the ice cream and replaced them with dairy-free versions.

Besides trying to navigate living with an autoimmune disorder, now I also had to learn how to cook in a completely different way.  

What was I going to eat for breakfast with no gluten or dairy in my diet? I was in need of gluten free and dairy free recipes, ASAP!

This turkey burger recipe was a life saver!  I love that you can add any combination of herbs that you like.  For me, I really enjoy adding freshly chopped sage or rosemary combined with minced onion and garlic.

I like to make a big batch, freeze them in glass containers, and pull them out as needed. Warm them up in the morning, add a side of fruit or avocado, and breakfast is done! Check out the recipe below.

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My Favorite Turkey Burgers

2 lbs of ground turkey thigh

½ of small red onion, minced (keep the remainder for guacamole!) 

2-3 cloves of garlic minced (Also keep the remainder for guacamole!) 

1/2 package of fresh herbs as turkey burger seasoning* (sage, rosemary, marjoram, tarragon, or poultry mix are my favorites) – you should be able to find them in the refrigerated produce section

1/2 tsp salt

A few grinds of pepper

Guacamole or avocado for garnish (optional)

9 x 13 glass baking dish

Directions

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine turkey, red onion, minced garlic, minced fresh herbs, salt and pepper.

3. Mix ingredients until just combined.

4. Patty out approximately 6 burgers, and place in the baking dish.

5. Bake for approximately 45 - 55 minutes, until lightly browned on top.

6. Serve immediately or freeze portions for later 

7. Top with a dollop of guacamole or sliced avocado for some additional healthy fat. 

•  You could also substitute a few tsps. of dried herbs in a pinch as turkey burger seasoning. 

I hope you enjoy these turkey burgers!   Just so you know, cleaning up my diet was only 1 piece of the 5 part framework I used to heal my body from severe autoimmune symptoms.  

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If you’d like to learn MORE, watch a FREE module of my course, The Autoimmune Reset  HERE.