I feel like the traditional burger and salad has become old. I crave something that’s fresh and super tasty while not making me feel afterwords like I ate the whole cow. My wife and I have greatly reduced our red meat intake by replacing it with turkey. This recipe is easy to make and tastes great, even for my wife the picky eater! My toddler doesn’t eat the salad but gobbles up the turkey burger and side of beans and corn!
As with any recipe I prepare for dinner, a tasty beverage is always required. While mama is on diaper duty, I made a Vodka half and half which consists of equal parts ice tea and lemonade with a shot of Vodka.
Start preparing the Arugula salad by combining the Arugula, chopped cucumbers and cherry tomatoes, sunflower seeds, corn and beans. Don’t toss it until you add the vinaigrette once the turkey burgers are ready. That way you aren’t trying to prepare the entire salad while cooking and plating the turkey burgers at the same time.
For the burgers, start by preparing the ground turkey into 4 equal sized patties about a third inch thick. Then cover them with a generous sprinkle of soy sauce and garlic seasoning on both sides. For the garlic seasoning you can use any garlic and herb, garlic salt, season-all, ect. Now its time to fire up that grill!
Heat up the grill on medium heat. I always wipe a little olive oil on the grill with a paper towel as the turkey tends to stick. Slap those burgers on and get them cooking. Unlike ground beef, you want to make sure the turkey is cooked all the way through. On my grill the burgers are done when they get to be slightly charred with grill marks on both sides, or about 8-10 minutes a side. The inside will be white which indicates they are done. During the last few minutes put cheese right on the patties as they cook and put the buns on to toast.
To finish, put the dressing on and toss the salad and stack your burgers with your favorite toppings! This makes 4 servings and costs about 18 – 20 dollars for the ingredients.
Another Satisfied Customer! Keep the remainder of the corn and black beans to serve to the kids if they don’t like the salad or refrigerate for more salad the next day!
Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!
Meals like this have been saving my hide this summer with baseball every night! Love the addition of the beans! Pinned