Turkey Veggie Burgers

These burgers have been a life saver for me. When I’m battling the MS fatigue and pain and just don’t feel like cooking, these are a great way for me to know that I’m still getting a lot of nutrition, without all the fuss. I make up several batches at a time, cook them, and then freeze them. They are so easy to grab and throw in the toaster oven in an emergency, or when I’m just in need of a lazy day! And EASY autoimmune protocol stuff is MANDATORY! 😉


You will need…

These things are so quick and easy to throw together, I don’t know why I had never thought of adding veggies this way! 

Preheat your oven to 350 and line a large cookie sheet with parchment paper.

Place all of the ingredients into a small mixing bowl or into the bowl of a Kitchen Aid or other electric mixer. I use the hand mixing method for smaller batches and break out the Kitchen Aid when I’m making several batches at a time. I will sometimes decrease the amount of veggies to 3/4 of a cup, or increase it to more than 1 cup depending on the types of veggies I am using, and how well they seem to combine. You can always start a little under 1 cup and work your way up as long as they still seem to bind well.


Once you are done mixing, you will need to separate the burger into 6 equal portions and form them into patties.


I will usually sprinkle a little more of the season all on top of them at this point, just for some added flavor. 😉


They will bake in a 350 degree oven for about 30-35min (until they reach an internal temp of 185 or above). We usually bake ours at 425, so it only takes about 15-20 minutes. Take them out and let the pan sit for a bit on a cooling rack or pot holders.

Once they are cooled, you can take the whole pan and stick it in the freezer so that the patties can freeze separately (this is why the parchment is necessary). Otherwise, when you bag them, they will stick together and be hard to take out individually as you need them. I usually freeze them for 2-3 hours before bagging them in zip-locks and tossing them in the deep freeze. (I know, plastic is BAD, but I don’t really have any other storage options at this point. 🙁 ) So I work with what I’ve got.

It’s that simple! To reheat, just pull them straight from the freezer, place in a small pyrex pan (or large if you have a big family you are cooking for), and pop them in the toaster oven (or conventional oven) on 425 degrees for about 15 minutes or so, or until they are to your preferred temperature for enjoyment.

And then you can make an awesome creation like this…. 😀

IMG_5500 (recipe coming soon) 😉

Does anyone else like doing “freezer” cooking?? Do you find it beneficial to cook a bunch ahead of time for quick grabs on the go? Or would you rather just make it as you need it?



  1. Fantastic!! So good, easy and healthy. I left out the pepper and it was still delic. I highly recommend this recipe!! Thanks so much for sharing!!

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