Mold Detox Friendly Tuscan Herb Turkey Burger

Total time55 min

Prep time20 min

Cook time20 min

Mold Detox Friendly Tuscan Herb Turkey Burger

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Ingredients

4 servings

For the patties

1 lb ground turkey (93% lean)
3 cloves garlic, minced
¼ cup fresh basil leaves, finely chopped
1 tbsp fresh oregano leaves, finely chopped
1 tsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
¾ tsp fine sea salt
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the spinach

2 tbsp olive oil
2 cloves garlic, thinly sliced
4 cups baby spinach
1 tbsp apple cider vinegar
Chef's tip
Use the same amount of lemon juice - it's a touch brighter and fruitier than vinegar.
¼ tsp fine sea salt

For serving

4 cassava flour flatbreads or cassava tortillas
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ cup fresh basil leaves, torn (optional)

Instructions

1
In a large mixing bowl, combine the ground turkey, minced garlic, chopped basil, oregano, rosemary, turmeric, ginger, salt, and 1 tbsp olive oil. Mix with your hands until the herbs and seasonings are evenly distributed throughout the meat, about 30 seconds — do not overwork.
2
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb. Refrigerate the patties for 15 minutes to help them hold their shape during cooking.

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