1 lb. of lean ground turkey (or ground chicken)
1 tablespoon of freshly grated lemon zest
8 mini gluten free buns
Iceberg lettuce leaves
8 thin slices of tomatoes
Salt and freshly ground black pepper
In a mixing bowl, combine ground turkey (or chicken), lemon zest, salt and pepper and mix well. Shape into 8 patties.
Heat some olive oil in a skillet over medium-low heat. Add burgers to the skillet and cook until golden brown and cooked throughout (about 7-10 minutes).
Add burgers to buns, add tomatoes and lettuce. Use a vegan mayonnaise (optional). These are great without the buns and just using the iceberg lettuce as a wrap. Serve with a side salad with a squirt of lemon juice and salt and pepper.