Eosinophilic Esophagitis Friendly Rosemary Sage Turkey Burger Salad Bowl
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Learn more →Ingredients
4 servings
For the turkey patties
- 1 ¼ lb ground turkey
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the salad
- 6 cups romaine lettuce, chopped
- 1 cup cucumber, thinly sliced
- 1 cup carrots, shredded
- 1 cup radishes, thinly sliced
- ½ cup fresh parsley, roughly chopped
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 serving
- 1 avocado, sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, rosemary, sage, garlic powder, onion powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix gently with your hands until the herbs are evenly distributed throughout the meat, then form into 4 equal patties, each 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.
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