All you need are a few aromatics like cilantro, mint, and parsley to make this delicious healthy recipe. Once you grill the patties (if shaping thick patties and using an indoor grill pan), we recommend you bake them in the oven for about 10 minutes. This will ensure that they are cooked properly and will be warm when served. We also love to top them with a hunk of blue cheese and you can serve them in lettuce wraps ( for a low carb option) or as a full-blown burger in a brioche bun. The pickled cucumber adds a bit of depth to this meal. This recipe serves 4 thin patties or 2 extra thick patties.
- 1 pound ground dark-meat turkey
- 4 cloves of garlic, grated or black garlic cloves
- 1/2 cup cilantro, chopped
- 2 tablespoon mint, chopped
- 1 tablespoon chopped parsley
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Old Salt Merchants Garlic and Parsley salt or kosher salt
- Zest of 1 lime
- Olive oil
- Leafy red lettuce for wrapping
- 1/2 avocado
1. In a medium bowl, combine the ground turkey, garlic, cilantro, mint, parsley, cumin, salt, and lime zest and mix well. Shape the mixture into 2 large or 4 equal patties. *To make it even easier, we throw in the garlic, cilantro, mint, and parsley in a small food processor until chopped.
2. Heat a grill pan over medium-high heat. Brush the pan with a little olive oil, then grill the burger patties for a few minutes on each side.
3. If making thick burger patties, heat oven or toaster oven to 375 and bake for an additional 10 minutes so they are fully cooked.
4. To serve, wrap a turkey burger in the leafy lettuce or in a brioche bun and top with blue cheese, sliced avocado, Pickled Cucumbers, and any other condiment of your choice.
Pickled Cucumber: Makes 2 cups
4 Persian cucumbers, slice about 1/4 inch thick
3/4 cup water
1 tablespoon whole black peppercorn
1 teaspoon Old Salt Merchants Bolivian rose salt
3 garlic cloves, smashed
1 teaspoon mustard seed
1 tablespoon fresh dill (optional)
4 drops liquid stevia
1 1/4 cups apple cider vinegar
1. Put the cucumbers in a medium bowl and set aside
2. Combine the water, peppercorns, salt, garlic, mustard seeds, in a small saucepan and bring to a boil. Remove from the heat, add the dill (if using) stevia, and vinegar, then pour directly on the cucumbers.
3. Let cool, then refrigerate. These pickles are ready to eat as soon as they are cooled off. You can store them in the fridge for a few days in a covered jar or bowl.
- Recipe adapted from The Clean Plate