Pan-seared seasoned ground turkey patties over greens with tomato and avocado, finished with a Dijon-Greek yogurt sauce; mild, protein-forward and meal-prep friendly.
Avocado browns quickly; squeeze a little lemon juice over cut surfaces or prepare it the day you eat. For extra heat, add a pinch of red pepper flakes to the turkey.
Store patties, greens, tomato, and sauce in separate containers; add avocado and sauce just before eating to keep it fresh.
Ingredients
Scale
Measurement units
- 12 oz ground turkey (93% lean)
- ½ cup plain Greek yogurt (2% or nonfat) (Divided: half in patties, half in sauce)
- 2 tsp Dijon mustard (1 tsp plus 1 tsp, divided)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt (To taste)
- black pepper (To taste)
- 1 tbsp olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 ripe avocado
- ½ lemon (Optional, for sauce brightness)
- 1 tbsp fresh dill or chives (Optional garnish)
Ingredients
Scale
Measurement units
- 12 oz ground turkey (93% lean)
- ½ cup plain Greek yogurt (2% or nonfat) (Divided: half in patties, half in sauce)
- 2 tsp Dijon mustard (1 tsp plus 1 tsp, divided)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- salt (To taste)
- black pepper (To taste)
- 1 tbsp olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 ripe avocado
- ½ lemon (Optional, for sauce brightness)
- 1 tbsp fresh dill or chives (Optional garnish)
Instructions
Mix the turkey patty base
In a mixing bowl, combine 12 oz ground turkey with 0.25 cup Greek yogurt, Dijon mustard (1 tsp), garlic powder (½ tsp), smoked paprika (½ tsp), salt and pepper to taste.
Gently mix with your hands until just combined, then divide into 2 equal patties about 3/4 inch thick.
Equipment: Mixing bowl, Small bowl
Sear the turkey patties
Heat olive oil (1 tbsp) in a large skillet over medium-high heat.
Add the patties and cook without moving for 5 minutes until deeply browned.
Flip and cook another 5 to 6 minutes until the internal temperature reaches 165°F.
Equipment: Large nonstick or cast-iron skillet
Make the Dijon-yogurt sauce
In a small bowl, whisk 0.25 cup Greek yogurt with Dijon mustard (1 tsp), a squeeze of lemon juice if using, and salt to taste.
Stir in chopped dill or chives if using.
Equipment: Small bowl, Mixing bowl
Assemble the bowls
Divide mixed salad greens (4 cup) between 2 bowls.
Top each with half of the halved cherry tomatoes (1 cup) and half of the sliced avocado.
Add one turkey patty to each bowl and drizzle with the Dijon-yogurt sauce.
Equipment: Mixing bowl, Small bowl
Tomorrow's Meal
Turkey Burger Salad Pitas
Leftover turkey burger sliced and tucked into warm pitas with greens and a creamy avocado-yogurt sauce.
You'll need to pick up:
2 pita breads1 ripe avocado1/4 cup plain Greek yogurt1 tbsp lime juiceSliced tomato or cucumber (optional)
Quick overview:
- 1.Mash the avocado with the yogurt, lime juice and a pinch of salt until creamy
- 2.Warm the leftover turkey patty in a skillet over medium heat for 3 to 4 minutes per side, then slice it
- 3.Warm the pitas in a dry skillet or the microwave for 20 seconds and cut each in half
- 4.Spread the avocado sauce inside the pitas
- 5.Fill with the sliced turkey, leftover greens and tomato or cucumber, and serve right away
Before you cook
Cook notes
- • Store patties, greens, tomato, and sauce in separate containers; add avocado and sauce just before eating to keep it fresh.
- • Avocado browns quickly; squeeze a little lemon juice over cut surfaces or prepare it the day you eat.
- • Patties keep refrigerated up to 3 days and reheat well in a skillet or microwave.
- • For extra heat, add a pinch of red pepper flakes to the turkey.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?