Turkey Burger Salad Bowl (Printable View)
Protein-packed turkey patties on fresh greens with zesty vinaigrette.
# Ingredient List:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 egg
05 - 2 tbsp chopped fresh parsley
06 - 1 tsp Dijon mustard
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil (for frying)
→ Salad
11 - 5 oz mixed salad greens (romaine, arugula, spinach)
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, sliced
14 - 1 avocado, sliced
15 - 1/4 red onion, thinly sliced
16 - 1/2 cup shredded carrots
17 - 1/4 cup crumbled feta cheese (optional)
→ Vinaigrette
18 - 3 tbsp extra-virgin olive oil
19 - 1.5 tbsp red wine vinegar
20 - 1 tsp Dijon mustard
21 - 1 tsp honey
22 - 1 small garlic clove, minced
23 - Salt and pepper, to taste
# How to Make It:
01 - In a large bowl, combine ground turkey, chopped onion, minced garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and black pepper. Mix gently until just combined.
02 - Divide the mixture into four equal portions and form each into a patty.
03 - Heat olive oil in a skillet over medium heat. Cook patties for 5 to 6 minutes per side until golden brown and cooked through.
04 - While patties cook, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl.
05 - Arrange salad greens, cherry tomatoes, cucumber, avocado, red onion, and shredded carrots in bowls.
06 - Place a turkey patty atop each salad bowl. Sprinkle with feta cheese if desired.
07 - Drizzle vinaigrette over salad bowls just before serving.
# Expert Suggestions:
01 -
- It's that rare meal that tastes indulgent but leaves you feeling genuinely nourished, not heavy.
- You can have dinner on the table in under 40 minutes, which means weeknight cooking that actually feels achievable.
- Everything customizes instantly—swap vegetables, add crunch, skip the cheese—and it stays delicious.
02 -
- Don't skip the indent in the center of the patty—it's the difference between evenly cooked burgers and ones with a raw center that disappoints you halfway through.
- If your salad greens are wet from washing, dry them thoroughly or they'll dilute your vinaigrette and turn mushy when the warm patty sits on top.
- A touch of honey in the vinaigrette isn't sweetness; it's the secret that makes everything feel balanced and sophisticated instead of just sharp and vinegary.
03 -
- Prep your vegetables ahead of time and store them separately, then assemble bowls fresh just before eating—this takes the pressure off on busy nights.
- If you make the vinaigrette a day ahead, it actually tastes better as the flavors meld, so feel free to get ahead of yourself.