JUICY HERBED PALEO-FRIENDLY TURKEY BURGERS
I'm not paleo or grain-free, but I do love easier to digest, vegetable heavy, whole food meals. I'm a big advocate of getting creative with veggies in the kitchen, as doing so can be transformative for your health. So stop rolling your eyes at my squash/sweet potato buns and give something new a try, ok? I promise you'll be pleasantly surprised by how well the sweet roasted veggie discs complement the savory herby goodness of the juicy burger patty. With your favorite pickles and condiments, this baby is a flavor explosion that will have you rolling your eyes at those dried out processed tasteless burger buns in no time.
PS Don't be intimated by how long the directions look, my instructions are just very detail oriented :)
THE RECIPE: JUICY HERBED PALEO-FRIENDLY TURKEY BURGERS (SERVES 4)
WHAT YOU'LL NEED
FOR THE BURGERS
- 1 Flax or chia egg (combine 1 Tbsp ground flax OR ground chia with 3 Tbsp water)
- 1 Pound ground turkey thigh (don't be afraid of the fat, it makes it juicy & satisfying!)
- 1 Small bunch flat leaf parsley leaves, finely chopped
- 1 Small bunch scallions, finely chopped
- 1 Small bunch chives, finely chopped
- 3/4 Tsp garlic salt
- 1 Tsp onion powder
- 1/2 Tsp mustard powder (no biggie if u don’t have this)
- Fresh ground pepper
- Your favorite condiments and toppings (I love 1/4 avocado + red onion + lettuce + yellow mustard + ketchup + mayo)
FOR THE NO BS BUNS
- The tubular, seed-free top part of a butternut squash OR 1 sweet potato, about 4 inches in diameter
- Avocado oil
- Salt & pepper
- Prepare any toppings (like lettuce, tomato, avocado, onion) ahead of time and set in the fridge or on the counter while you get cooking!
- Preheat oven to 425.
- For your buns:
- If using butternut squash, hack off the top part that's seed-free, toss the bulbous bottom in an airtight container and refrigerate for another day. Peel the tough outer skin of your tubular section and slice into 1/4 inch thick rounds.
- If using a sweet potato, scrub the skin clean and slice into 1/4 inch thick rounds. You'll only end up using the center portion (so your buns are about 4 inches in diameter). You can roast and save the rest for buddha bowls or eat them on the side!
- Toss the sliced potato or squash in about a teaspoon of avocado or other heat stable oil and salt and pepper.
- Spread out on foil lined baking sheet, spaced apart by at least 1 inch. This will keep them nice and crispy on the edges.
- Roast on the center rack of your oven at 425 for approximately 35 minutes, flipping the rounds and rotating the pan after 15-17 minutes.
While your buns are getting toasty, first mix your ground flax or chia with water in a small bowl and set aside.
- Next wash then finely chop your herbs and scallions. I make this quick by plucking the leaves from the stems of the parsley then tossing the leaves, scallions and chives into a food processor.
- Add chopped herbs, spices, flax egg and turkey to a bowl and mix with a fork until well combined.
- Check your burger buns. They should be about 10 minutes away from being done. If they look like they'll need more time, crack open a kombucha or a bottle of wine and wait a few minutes to start the burgers. If they're browning up nicely and getting soft in the middle, go ahead and move onto the next step.
- Warm a skillet over medium heat and set your condiments and toppings out on the counter.
- Next, mold your turkey burger mixture into 4 burgers while the skillet warms.
- Add a little avocado oil to the warmed skillet just to coat and add your burger patties. Cover and set a timer for 4 minutes. Flip and cook covered for another 3-4 minutes or until the internal temperature reaches 165. Plate the burgers and set aside to rest for a minute.
- Remove your veggie buns from the oven, plate a single round on each plate and add desired condiments. Plop a juicy burger on each round, top with desired toppings and add another round to the top. Enjoy!