These turkey burgers have been a staple in our rotation for about six years, and I honestly don’t see that changing. They’re flavorful, healthy, and an easy way to sneak in extra veggies. They’re perfect for batch cooking—make a big batch at the start of the week or double the recipe at dinner so you have leftovers for the next couple of days.
When I’m short on inspiration for dinner, I often default to these burgers and I’m never disappointed. Serve them on buns, wrapped in lettuce, or on top of a salad. They work any way you choose.
Lately Bridger has been obsessed with a salad I pair with many dinners, so I’ve been making it a lot this summer. It’s seriously good and worth trying—slice everything into matchsticks for the best texture. After cutting, add crumbled goat cheese (Humboldt Fog if you can find it), crushed pecans or your favorite nuts, and finish with a drizzle of balsamic vinaigrette.
The turkey burgers are simple to put together: mix the ingredients in a large bowl, form patties, then either sear them in a skillet or grill. Top with sliced avocado and red onion, and serve with thinly sliced sautéed sweet potato on the side for an ideal summertime meal.
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SHOP WHAT I USED TO MAKE THIS BELOW:
Bridge’s Favorite Salad Plus Our Go-To Burgers
30 minutes
20 minutes
0 servings
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Ingredients
Turkey Burgers
- 1-2 tbsp avocado oil
- 1 lb organic ground turkey
- 1 small bell pepper, diced
- 1/3 cup diced red onion
- 3 tbsp sun-dried tomato, diced
- Few tbsp freshly chopped cilantro
- 3-4 tbsp feta cheese (optional)
- pink salt, to taste
- ground pepper, to taste
- seasonings of choice — I usually add 1/2 tsp cumin and 1/4 tsp chili powder
Bridger’s Favorite Salad
- 4-5 big handfuls organic mixed greens
- 5 strawberries, cut into matchsticks
- 1/2 Honeycrisp apple, cut into matchsticks
- 1/4 cup crumbled goat cheese (preferably Humboldt Fog)
- 1/2 cup crushed pecans (or walnuts)
- balsamic vinaigrette, on the side
Instructions
Turkey Burgers
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Mix all burger ingredients together in a large bowl, excluding the avocado oil. Form the mixture into 4 evenly sized patties.
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Heat the avocado oil in a skillet until hot but not smoking. Add the turkey patties and cook over medium heat until browned on both sides, about 3–4 minutes per side. Cover, reduce to low heat, and cook until the centers are no longer pink.
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Serve with your favorite sides. We like thinly sliced, sautéed sweet potato (peeled), seasoned with pink salt and pepper and cooked until golden.
Salad
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Layer the mixed greens, matchstick-cut strawberries and apple, crumbled goat cheese, and crushed pecans in a large bowl. Save the balsamic vinaigrette to drizzle over the salad just before serving. Enjoy!