Vegan Basil & Oregano Turkey Burger Salad Bowl
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Learn more →Ingredients
4 servings
For the turkey patties
- 1 ¼ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ¼ cup fresh basil leaves, finely chopped
- 1 tbsp fresh oregano leaves, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp sea salt
- ¼ tsp black pepper
For the salad bowl
- 6 cups romaine lettuce, roughly chopped
- 1 cup cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- 1 ripe avocado, sliced (optional)
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, chopped basil, oregano, garlic powder, onion powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix gently with your hands until the herbs and seasonings are evenly distributed throughout the meat, being careful not to overwork the mixture. Divide into 4 equal portions and press each into a patty about 3/4 inch thick.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the patties and cook undisturbed for 5 minutes, until the undersides are deep golden brown and release easily from the pan. Flip and cook for another 4–5 minutes, until the patties reach an internal temperature of 165°F (74°C) on an instant-read thermometer.
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