Description
These Mediterranean Turkey Burgers are deliciously moist and full of great tasting ingredients like olives, sundried tomatoes, parsley and garlic. They can be sauteed or grilled.
Ingredients
Scale
- 1/2 cup minced onion
- 2 large garlic cloves, minced
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons sun-dried tomatoes packed in oil, chopped
- 1/4 cup finely chopped fresh parsley
- 1 egg (leave out if grilling)
- 1 pound ground turkey, dark meat is best
- ½ teaspoon Celtic sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon coconut oil or ghee, for the pan, leave out if grilling
Avocado Herb Dressing
- ½ cup avocado, packed, about 1 medium avocado
- 1 small garlic clove, chopped
- 3 tablespoons fresh lemon or lime juice
- 2 tablespoons extra virgin olive oil
- ½ cup parsley, cilantro, basil or dill
- ½ teaspoon Celtic sea salt
- 4–6 tablespoons water or more for desired consistency
Instructions
- In a large mixing bowl, combine the onion, garlic, olives, sun-dried tomatoes, and parsley. To make in a food processor, see instructions above.*
- Add egg (if using), turkey, salt and pepper.
- Shape into four or six patties.
- Heat the oil in a large skillet over medium heat and cook 6 minutes, if using egg or 5 minutes without the egg, on each side.
- Or heat a grill on high, oil the grill, turn one side of the grill down to medium. Place burgers on the cooler side and grill for 5 minutes on each side.
- Serve on salad greens with Avocado Herb Dressing
Avocado Herb Dressing*
- Put all ingredients in a blender or food processor starting with 4 tablespoons water.
- Blend until smooth, add more water to get the desired consistency.
- Taste to adjust salt.
- Store in a jar in the fridge. Keeps for about 5 days.
Notes
If making in a food processor, make the avocado sauce first, this way you don’t have to wash the processor.
If you’re gilling the burgers, leave out the egg.
- Prep Time: 15
- Cook Time: 15
- Category: Paleo, Gluten Free, Dairy Free
- Cuisine: Farm to Table