Turkey Burger with Heirloom Tomato & Avocado Salad

Nutrition Information

• Calories: 280
• Total Fat 12g
• Saturated Fat 3g
• Trans Fat 0g
• Cholestrol 120mg
• Sodium: 440mg
• Carbohydrates 21 g
• Fiber 2g
• Sugars 2g
• Protein: 21 g

INGREDIENTS

TURKEY BURGER

• 1 lb Ground Turkey 90/10
• 2 1 /2 tbsp Yellow Onion, diced
• 2 tsp Dijon Mustard
• 1 tsp Worcestershire Sauce
• 1 tbsp Fresh Parlsey, Chopped
• 1 /2 tsp Kosher Salt
• 1 /4 tsp Ground Black Pepper
• 4 ea. Whole Grain Hamburger Buns

LEMON VINAIGRETTE

• 1 tbsp+ 1 tsp Lemon Juice
• 3/4 tsp Dijon Mustard
• 3/4 tsp Honey
• 1 /2 clove Fresh Garlic, minced
• 3 tbsp+ 1 tsp Extra Virgin Olive Oil 1 /8 tsp Kosher Salt
• 1 pinch Ground Black Pepper

HEIRLOOM TOMATO & AVOCADO SALAD

• 2 cups Heirloom Tomatoes, sliced
• 1 ea. Avocado, sliced
• 1 cup English Cucumber, shaved into ribbons
• 1 /4 cup Red Onion, thinly sliced
• 1 tbsp+ 1 tsp Fresh Parsley, chopped
• 1 tbsp+ 1 tsp Fresh Basil, torn
• 1 /4 cup Lemon Vinaigrette (see subrecipe)
• 1 /2 tsp Kosher Salt
• 1 /2 tsp Ground Black Pepper

INSTRUCTIONS

TURKEY BURGER

1. In a large bowl, combine the ground turkey, onion, Dijon mustard, Worcestershire sauce, parsley, salt, and pepper.
2. Mix gently until just combined. Tip: Overmixing will result in a tough burger.
3. Form the mixture into 4 uniform patties. Place the formed patties on parchment-lined trays.
4. Sear or grill the patties over medium-high heat for 5-7 minutes per side. Cook until the internal temperature reaches 165° F.
5. Place each cooked patty on a burger bun and serve with a selection of fresh toppings (lettuce, tomato, onion) and condiments as desired.

HEIRLOOM TOMATO & AVOCADO SALAD

1. Arrange tomato slices, avocado, cucumber ribbons, and red onion on a plate or shallow bowl.
2. Drizzle with lemon vinaigrette and season with salt and pepper.
3. Garnish with fresh parsley and basil just before serving.

LEMON VINAIGRETTE

1. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and minced garlic.
2. Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified.
3. Season with salt and black pepper to taste.
4. Store in an airtight container in the refrigerator until ready to use.