So these turkey burgers have been in rotation the last 6 years or so and honestly, I don’t think I’ll ever get tired of them. They pack so much flavor, they’re super healthy, you can sneak in veggies, and they’re great for making a bunch at the beginning of the week or prepping double for dinner so you can have leftovers the next couple days. Win-win-win!
If I ever don’t know what to make for dinner or can’t find inspo, I feel like I’m always falling back to these guys and I’m not mad about it. Throw some buns on it, make a lettuce-wrapped burger, or just have it over a salad 🙂 It’s good any way ya have it!
Recently, Bridger’s been obsessing over this salad I’ve been making with many of our dinners and I need to take advantage so I don’t think it’ll stop anytime soon, at least for the rest of the summer. It’s SO GOOD. You gotta try it or make it for your hubs to see if they’d like it!
Here’s the deal. You have to cut everything like matchsticks. It makes a huge difference, trust me. Next, add the crumbled goat cheese– Humboldt Fog is the best– then crushed pecans, or whatever nuts/seeds you prefer, and drizzle balsamic vinaigrette over the top.
As for the burgers, they’re the easiest to throw together. You just gotta mix everything in a large bowl, form into patties and either sear in a skillet or grill. Top with sliced avo, red onion, add some sweet potato on the side and that’s my dreamy summer dinner! Hope you love it!
SHOP WHAT I USED TO MAKE THIS BELOW:
Bridge's Favorite Salad Plus Our Go-To Burgers
- 1-2 tbsp avocado oil
- 1 lb organic ground turkey
- 1 small bell pepper, diced
- 1/3 cup diced red onion
- 3 tbsp sun dried tomato, diced
- Few tbsp freshly chopped cilantro
- 3-4 tbsp feta cheese (totally optional)
- pink salt, to taste
- ground pepper, to taste
- seasonings of choice-- I typically add 1/2 tsp cumin and 1/4 tsp chili powder
Bridger's Favorite Salad
- 4-5 big handfuls organic mixed greens
- 5 strawberries, cut into matchsticks
- 1/2 honeycrisp apple, cut into matchsticks
- 1/4 cup crumbled goat cheese (preferably Humboldt Fog)
- 1/2 cup crushed pecans (or walnuts)
- balsamic vinaigrette on the side
Mix all ingredients together in large bowl, excluding the avocado oil. Form into 4 patties.
Heat avocado oil in a skillet until hot but not smoking. Add turkey patties and cook until browned on either side, medium heat, 3-4 minutes each. Cover with a lid, turn to low heat, and cook until fully the centers are no longer pink.
Feel free to add your favorite side! Ours is usually thinly sliced, sauteed sweet potato (peeled), and seasoned with pink salt and pepper and cooked until golden.
Layer all ingredients in a large bowl and you're ready to serve! Save the balsamic for last. Enjoy! 🙂
Brianna Torres says
Ok, I have been following Rachael since the beginning of quarantine and she kicked my butt, challenged me, and helped me kickstart my own health and fitness journey. I finally came around to making this recipe last night & it is AMAZING. Seriously. The perfect meal for those winter blues 😍 My strawberries were on their last leg and added some blueberries to the salad – so yummy. Do yourself a favor, and cook this meal. Your body & tastebuds will thank you.
Such a great flavor packed and filling recipe! Easy to assemble and cost effective which is always a plus! I’ve made this 5+ times and counting since discovering it!
Can't Win says
These directions are not at all clear.
There are (2) groupings of ingredients; Turkey Burger, and Bridger’s Favorite Salad. The very first Direction for the Turkey Burgers is, “Mix all ingredients together in large bowl. Form into 4 patties.” This direction is not correct because as soon as I added the avocado oil to the large bowl, by girlfriend yelled at me to not do that because the avocado oil is only supposed to be used in the pan when cooking the burgers. Therefore, these directions are not clear.
I haven’t tried Bridger’s favorite salad yet, but I LOVE these burgers. So easy and delicious!!!
These were so easy to make and really good! I just didn’t know how long to keep it on low when it was covered, so that was a little stressful.
Can I skip the feta?:)