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Turkey Burger and Sautéed Leeks with Sweet Potato Fries

Servings 4 servings
Author Rachael DeVaux


Turkey Burgers

  • 1 pound organic ground turkey (or ground chicken or grass-fed beef)
  • 1/2 bell pepper, diced
  • 1/2 cup sundried tomatoes, chopped
  • 1/4 cup chopped spinach
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp fennel seed
  • 1-2 tsp italian seasoning (or seasoning of choice)
  • 1/4 cup feta or goat cheese crumbles (optional)
  • salt and pepper
  • 1 tbsp olive or avocado oil
  • 2 tbsp bone broth (optional)
  • 2 leeks, trimmed and chopped

Sweet Potato Fries

  • 3 medium sweet potatoes
  • 1-2 tbsp avocado oil
  • 2 tsp seasoning of choice (I prefer Primal Palate New Bae Seasoning)


Turkey Burgers

  1. Mix all the ingredients together in a medium sized mixing bowl and form into 4 round patties.

  2. Heat avocado or olive oil in a skillet on medium and begin cooking burgers. Brown on either side. Feel free to add a few spoonfuls of bone broth (or chicken broth) in the skillet to help steam/finish cooking)

  3. Let cook for 5-7 minutes or until fully cooked.

  4. Sauté leeks separately in olive or avocado oil. Season with salt and pepper and toss until caramelized. Serve on top of burgers.

Sweet Potato Fries

  1. Cut sweet potatoes into wedges.

  2. Toss sweet potatoes with oil and season.b

  3. Broil the sweet potatoes on high heat, center rack for about 10 minutes in the oven. Flip the fries and cook an additional few minutes until starting to brown.