Pescatarian Lemon Garlic Turkey Burger Salad Bowl
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Learn more →Ingredients
4 servings
For the turkey patties
- 1 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. - 2 tbsp garlic-infused olive oil
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp sea salt
- ¼ tsp black pepper
For the lemon vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp garlic-infused olive oil
- 1 tsp dijon mustard
- ¼ tsp sea salt
For the salad
- 5 oz mixed greens
- 1 english cucumber, thinly sliced
- 2 medium carrots, shredded
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, 2 tbsp garlic-infused olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, dried oregano, 1/2 tsp sea salt, and black pepper. Mix gently with your hands until just combined, then form into 4 equal patties about 3/4 inch thick.
- 2
In a small bowl, whisk together the extra-virgin olive oil, 2 tbsp lemon juice, 1 tsp garlic-infused olive oil, Dijon mustard, and 1/4 tsp sea salt until emulsified and smooth. Set aside.
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