Challenge Approved
Serves: 4
Ingredients:
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
Directions:
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. Sauté 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 sautéed 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.