Turkey Burger Salad Bowl (Printable)
A fresh bowl with juicy turkey patties, crisp vegetables, and tangy yogurt dressing for a wholesome meal.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp smoked paprika
06 - 1 tsp dried oregano
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1 tbsp olive oil for cooking
→ Salad Base
10 - 5 oz mixed salad greens
11 - 1 large cucumber, diced
12 - 7 oz cherry tomatoes, halved
13 - 1 red bell pepper, sliced
14 - 1 avocado, sliced
15 - 1 small red onion, thinly sliced
16 - 2 oz feta cheese, crumbled (optional)
→ Yogurt Dressing
17 - 1/2 cup Greek yogurt
18 - 1 tbsp lemon juice
19 - 1 tbsp olive oil
20 - 1 tsp Dijon mustard
21 - 1 small garlic clove, minced
22 - Salt and pepper to taste
# How To Make It:
01 - Combine ground turkey, finely chopped onion, minced garlic, parsley, smoked paprika, dried oregano, salt, and black pepper in a large mixing bowl. Mix gently until just incorporated.
02 - Shape the mixture into four evenly sized patties.
03 - Heat one tablespoon of olive oil in a skillet over medium heat. Cook each turkey patty for 5 to 7 minutes per side until golden brown and fully cooked. Remove from heat and let rest briefly.
04 - Distribute mixed salad greens, diced cucumber, halved cherry tomatoes, sliced bell pepper, sliced avocado, and thinly sliced red onion evenly among four bowls.
05 - In a small bowl, whisk Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until smooth.
06 - Slice turkey patties and arrange atop salad portions. Sprinkle with crumbled feta cheese if using.
07 - Drizzle yogurt dressing over each bowl and serve immediately.
# Tips from dashanddishes:
01 -
- You get all the satisfaction of a burger without the heaviness, plus a mountain of crisp vegetables.
- The yogurt dressing is tangy and creamy, and it pulls everything together without feeling like just another ranch clone.
- It reheats beautifully for lunch the next day, and the turkey stays juicy if you don't overcook it.
02 -
- Don't press down on the patties while they cook, it squeezes out all the juice and you'll end up with hockey pucks.
- If your turkey mixture feels too wet to shape, chill it in the fridge for 10 minutes, it firms up and becomes much easier to handle.
03 -
- Make a double batch of patties and freeze half uncooked, then pull them out on busy nights and cook from frozen, adding just a few extra minutes to the time.
- If the dressing tastes flat, add a pinch of salt and a tiny bit more lemon, it transforms from bland to bright in seconds.