So glad you liked it! I’ve heard of people using crumbled pork rinds as a substitute for breadcrumbs in low carb recipes. You may also be able to add a little almond flour – I’ve done that with lower carb meatballs before. It’s not quite the same (it will end up being a bit more dense) but it works well to help absorb some of that extra liquid in the patties! If you use cauliflower rice, it would need to be *very* dry in order to absorb the liquid. I hope you find something that works for you here! Hope that helps!

Hope it turned out well for you! If BBQing, I recommend baking them first, then giving a very quick sear on the grill. Otherwise, just be careful not to overcook them, as they will tend to be dry if cooked at too high heat for too long.

Making tonight but will BBQ them.

So glad you liked it!

I think a very quick sear in a skillet would help get that crusty outer layer – but do be sure to make it very brief, get your skillet nice and hot beforehand, so as not to overcook and dry out the turkey!

Good question! I would use a 10 oz. or 12 oz. bag or block of frozen spinach. Since it’s already going to be soft and wilted from being frozen, it will measure as less than 2 cups which is fine. Honestly, I don’t think the exact amount really matters too much with this recipe – it’s more important to get as much liquid squeezed out as possible. Hope that helps!