Greek Turkey Burger & Tzatziki Sauce

Serves 4

30 Minutes

Turkey Burger: 

  • 1 lb ground turkey
  • Salt, pepper, garlic salt (to taste)
  • Romaine lettuce leaves

Tzatziki Sauce:

  • 1 cup plain almond or coconut yogurt
  • 1/2 cucumber (diced)
  • 1 tbsp extra-virgin olive oil 
  • 2 tbsp lemon juice
  • 1 pinch garlic powder
  • Sea salt (to taste)
  • 1/4 cup fresh parsley (chopped)

Black Bean Burger (Optional):

  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup mashed cauliflower (steamed, then mashed)
  • 1/4 cup ground flax seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

 

Grill or cook slowly in coconut oil, hamburger patties with seasoning until preferred temperature. Wrap in romaine lettuce leaves and top with preferred toppings. Cook extra to use as a leftover hamburger for lunch or to create a salad the next day.

Prepare the tzatziki sauce by grating the cucumber. Gather the cucumber together and place in a paper towel and press the water out of the shredded cucumber and place in a medium-size bowl. Add the yogurt. garlic, fresh dill, and salt and mix well. Cover and refrigerate for 30 minutes or up to 3 days.

 

Vegetarian Plan Tip: Opt for a black bean burger. Heat the olive oil in a skillet over medium-high heat. Saute the onion until soft, about 5 minutes, then add in the garlic and stir for one more minute. Remove from the heat. In a large bowl, combine the sauteed onion and garlic. beans. sweet potato, ground flax, cumin and salt. Use a fork to stir the mixture, mashing the beans to help the batter stick together. Scoop out the black bean mixture and use your hands to shape it into a burger about 3/4-inch thick Line a baking sheet with parchment paper. Bake the burgers at 350°F for 15 minutes, then use a spatula to gently flip them over and bake for another 5 to 10 minutes.

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