Turkey Burger

Turkey Burger

Moist and delicious patty sandwiched in between two deliciously roasted potato buns is the perfect meal for any time of the week. No need for a grill or a sunny day for burgers! Double the recipe to have leftovers for your lunch and dinner prep for the week!

  • 3 Large Sweet Potatoes, with skin on and cut into 1/2 inch slices
  • 1 Tablespoon Coconut Oil, melted
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Ground Black Pepper
  • 1 ½ Pounds Ground Lean Turkey
  • 2 Cloves Garlic
  • ½ Cup Red Onion, grated or finely chopped
  • 2 Tablespoons Parsley, chopped
  • 2 Egg Whites, lightly beaten
  • ⅓ Cup Almond Flour
  • 1 ½ Teaspoons Sea Salt
  • ½ Teaspoon Ground Black Pepper
  • 1 Cup Zucchini, grated (optional)
  • 1 Teaspoon Dijon Mustard (optional)
  • 1 Tablespoon Coconut Oil
  • 1 Bunch Kale, stalks removed and leaves thinly sliced
  • 1 Lemon, juiced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 Teaspoons Sea Salt
  • ½ Teaspoon Ground Black Pepper
  • ½ Avocado, thinly sliced
  • 1 Tablespoon Toasted Sunflower Seeds
Steps to Prepare
  1. Preheat oven to 400 degrees.
  2. Slice sweet potatoes into ¼ to ½ inch thick slices to yield 12 to 14 slices.
  3. Toss potato slices in coconut oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and arrange a single layer onto a baking sheet lined with aluminum foil. Roast potatoes for 12 to 15 minutes on each side or until edges turn golden brown.
  4. While the potatoes are roasting, combine the ground turkey, garlic cloves, red onion, parsley, egg whites, almond flour, 1 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, zucchini, and mustard into a bowl and mix thoroughly. Let the mixture stand for 5 minutes to marinate. Using your palms to make 6 to 8 patties ¾ inch thick and place onto a plate.
  5. In a large skillet heat coconut oil into a pan on medium heat, and arrange 3 to 4 patties in the skillet to avoid over-crowding. Cook each side for about 4 minutes, until juices run clear, and the thermometer reads 165 degrees. Transfer all cooked patties onto a plate and cover with foil to rest.
  6. In a large bowl, add kale, juice of half a lemon, and a teaspoon of olive oil, and ½ teaspoon of sea salt. Massage the kale with your hands until it starts to soften, about 2 minutes. Set aside.
  7. In a small bowl whisk remaining lemon juice, orange juice, salt, and pepper and olive oil until smooth and creamy. Pour dressing over the kale and toss until combined. Top with sliced avocado and sunflower seeds. Remove potatoes from the oven and assemble patties onto two potato slices.
  8. Enjoy!

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