Butternut Squash and Cranberry Turkey Patties
These gluten-free, dairy-free, Whole30, Paleo Butternut Squash and Cranberry Turkey BurgerFit patties are so easy to make and so delicious! They are the perfect way to use those turkey and baked chicken leftovers!
Servings: 4 people
Calories: 284kcal
Equipment
- Iron skillet
- Food processor
- Measuring spoons
- Spatula
Ingredients
- ½ cup butternut squash cooked
- ¼ cup dried cranberries
- 1 cup turkey cooked (white or dark meat work great!)
- 1 egg
- 1 tbsp Koops' Spicy Brown Mustard
- 1 garlic clove
- ⅛ cup coconut flour
- ¼ cup bacon cooked (optional)
- 4 tbsp cooking fat divided
Instructions
- In the food processor, add 2 tbsp of cooking fat and leave the other 2 for cooking the patties. Use the pulse button to chop and blend the ingredients without making it a puree.
- Heat skillet on medium heat and add cooking fat.
- Form into 4 equal patties and place patties on hot skillet.
- Cook for 4-5 minutes on each side or until fully cooked and browned on both sides.
Notes
- This recipe also works great for substituting turkey with chicken.
- You can use any of your favorite cooking oils, like olive oil, coconut oil, avocado oil, rendered lard, tallow, etc.
- Need an amazing butternut squash recipe? Try out ours here.
Nutrition
Calories: 284kcal | Carbohydrates: 11g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 151mg | Potassium: 162mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1934IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg