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Turkey Burger Sheet Pan Dinner

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 6 Servings 1x
  • Category: Entree
  • Method: Bake
  • Diet: Gluten Free


For the turkey burgers

  • 2 pounds ground turkey, dark meat
  • 1 lemon, grated zest
  • 2 sprigs rosemary needles
  • ¼ cup fresh blueberries
  • 2 teaspoon fine salt
  • 2 tablespoons bacon fat, lard or ghee
  • 1 large egg or 1 flax egg

For the vegetables

  • 1 bunch dino kale, chopped
  • 1 pound brussles, quartered
  • ½ onion sliced
  • 2 tbsp avo
  • ½ teaspoon fine salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper


  1. Pre-heat the oven to 400F. Make sure you have on rack in the center and one on the bottom.
  2. In a large bowl combine all of the turkey burger ingredients. Mix well and shape 5-6 large turkey burgers. Place on an oiled sheet pan and set in the oven, middle rack. Set timer for 30 minutes.
  3. Wash hands. On the second sheet pan combine all of the sliced and diced vegetables. Toss with avocado oil and seasonings using hands to massage the oil into the veggies.
  4. Spread them out evenly over the sheet pan then place in the oven, bottom rack.
  5. When the timer goes off. Remove everything from the oven!
  6. Serve hot. Store leftovers in tupperware in the fridge for up to 5 days.


  • Serving Size: 5
  • Calories: 487
  • Fat: 32g
  • Carbohydrates: 13g
  • Fiber: 5g
  • Protein: 44g