Red Meat Allergy Friendly Tuscan Herb Turkey Burger
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Learn more →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
For the spinach
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 4 cups baby spinach
- 1 tbsp apple cider 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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