Turkey Burger Salad Bowl (Print Version)
A fresh bowl of turkey patties, mixed greens, and tangy vinaigrette for a light, nutritious lunch.
# What You'll Need:
→ Turkey Burger Patties
01 - 1.1 pounds ground turkey
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 large egg
→ Salad
10 - 7 ounces mixed salad greens (romaine, arugula, spinach)
11 - 1 cup cherry tomatoes, halved
12 - 1 cucumber, sliced
13 - 1 red bell pepper, sliced
14 - 1 avocado, sliced
15 - 1/4 red onion, thinly sliced
16 - 1.75 ounces feta cheese, crumbled (optional)
→ Vinaigrette
17 - 3 tablespoons extra virgin olive oil
18 - 1 1/2 tablespoons red wine vinegar
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon honey
21 - Salt and pepper, to taste
# How to Cook:
01 - In a large bowl, mix ground turkey, diced onion, minced garlic, parsley, Dijon mustard, smoked paprika, salt, pepper, and egg until just combined without overworking.
02 - Shape the mixture into four equal-sized patties.
03 - Heat a skillet or grill pan over medium-high heat and lightly oil the surface.
04 - Cook patties for 5 to 6 minutes per side until browned and the internal temperature reaches 165°F. Remove and let rest.
05 - Whisk olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
06 - Distribute salad greens, cherry tomatoes, cucumber, bell pepper, avocado, and red onion evenly in serving bowls.
07 - Slice the rested turkey patties and arrange atop the salads. Sprinkle with feta cheese if using.
08 - Drizzle vinaigrette over each bowl immediately before serving.
# Expert Advice:
01 -
- These turkey burgers stay juicy and flavorful because of the careful seasoning and egg binder—no rubber, just tender meat.
- It's a complete meal in one bowl, so you're eating vegetables, protein, and healthy fats without feeling like you're on a diet.
- The vinaigrette comes together in under a minute and tastes like you spent way more time than you actually did.
02 -
- The egg in the burger mixture is crucial—it acts as a binder and keeps the patties from falling apart on the pan, so don't leave it out even if you think it seems unnecessary.
- Turkey releases moisture as it cooks, so if your pan is crowded or the heat is too low, the patties will steam instead of sear; give them space and keep the heat up.
- Make the vinaigrette while the patties rest so the flavors meld slightly and it's ready to dress everything the moment you plate it.
03 -
- Form the patties with slightly damp hands so they don't stick and crack—just dampen them, don't soak them.
- The resting period after cooking lets the juices redistribute back into the meat, so the patties stay moist when you slice them instead of releasing liquid all over your salad.