Vegan Turkey Burger Salad with Cucumber Dill Dressing
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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 olive oil, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the cucumber dill dressing
- ½ cup plain full-fat yogurt
- ½ cup cucumber, finely grated and squeezed dry
- 2 tbsp fresh dill, finely chopped
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 small clove garlic, finely grated
- ¼ tsp salt
For the salad
- 8 cups romaine lettuce, roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced into half-moons
- ¼ cup red onion, thinly sliced
- 2 tbsp fresh dill, roughly torn (optional)
Instructions
- 1
Make the dressing: grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly over the sink until most of the liquid is expelled. In a mixing bowl, whisk together the squeezed cucumber, yogurt, dill, apple cider vinegar, olive oil, garlic, and salt until smooth and combined. Taste and adjust salt. Refrigerate while you prepare the patties.
- 2
In a large bowl, combine the ground turkey with garlic powder, onion powder, dried oregano, salt, and black pepper. Mix gently with your hands until the seasonings are evenly distributed, then divide into 4 equal portions and press each into a patty about 3/4 inch thick.
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