Turkey Burger Salad Bowl (Printer-friendly)
A protein-rich bowl featuring turkey patties, fresh greens, veggies, and a zesty yogurt dressing.
# What You 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 - In a mixing bowl, combine ground turkey, onion, garlic, parsley, paprika, oregano, salt, and black pepper. Mix gently until just combined.
02 - Shape the mixture into 4 even patties.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the patties for 5–7 minutes per side until fully cooked and golden brown. Remove from heat and let rest.
04 - Divide salad greens, diced cucumber, halved cherry tomatoes, sliced bell pepper, sliced avocado, and thinly sliced red onion evenly among 4 bowls.
05 - Whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth.
06 - Slice the turkey patties and arrange them atop the salad bowls. Sprinkle with feta cheese if using. Drizzle each bowl with yogurt dressing and serve immediately.
# Expert Tips:
01 -
- It feels indulgent but keeps you light, no post-lunch slump here.
- Everything cooks in one pan and assembles in minutes, which means less cleanup and more time to actually enjoy eating.
- The tangy dressing makes even the simplest greens taste like something special.
02 -
- Dont press down on the patties while they cook, it squeezes out all the juice and leaves them dry.
- Let the patties rest for a few minutes after cooking, the juices redistribute and every bite stays moist.
03 -
- If your turkey patties are sticking to the pan, the oil is not hot enough, let it heat until it shimmers before adding the meat.
- Taste your dressing before drizzling, you want it punchy enough to stand up to all those fresh vegetables.