Turkey Burger Salad Bowl (Printable Version)
Juicy turkey patties served over crisp vegetables with creamy yogurt dressing. A light yet satisfying main dish.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lb ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon ground black pepper
07 - 0.75 teaspoon salt
08 - 1 tablespoon olive oil
→ Salad
09 - 4 cups mixed salad greens
10 - 1 large tomato, diced
11 - 1 cucumber, sliced
12 - 1 red bell pepper, thinly sliced
13 - 1 small avocado, sliced
14 - 0.33 cup crumbled feta cheese
→ Yogurt Dressing
15 - 0.5 cup plain Greek yogurt
16 - 2 tablespoons lemon juice
17 - 1 tablespoon olive oil
18 - 1 tablespoon fresh dill, chopped
19 - 0.5 teaspoon salt
20 - 0.25 teaspoon black pepper
# Method:
01 - Combine ground turkey, onion, garlic, paprika, oregano, black pepper, and salt in a large bowl, mixing until just incorporated without overworking the meat.
02 - Divide mixture into 4 equal portions and shape each into a burger patty of uniform thickness.
03 - Heat olive oil in a large skillet over medium heat. Cook patties 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate to rest.
04 - Whisk together Greek yogurt, lemon juice, olive oil, dill, salt, and black pepper in a small bowl until smooth and fully combined.
05 - Divide salad greens evenly among 4 bowls, then arrange tomato, cucumber, bell pepper, and avocado on top of each.
06 - Slice each cooked turkey patty and place on top of the vegetables. Sprinkle feta cheese over each bowl.
07 - Drizzle yogurt dressing over each salad bowl immediately before serving.
# Chef's Tips:
01 -
- The juicy turkey patties satisfy that burger craving without weighing you down like I discovered after swapping our usual beef patties during that month we tried cutting back on red meat.
- You can customize each bowl to everyone's taste preferences, which saved dinner when my picky nephew came to visit and picked out all the bell peppers.
02 -
- Adding a tiny splash of water to the turkey mixture keeps the patties amazingly moist, a technique my neighbor shared after I complained about my first batch turning out like hockey pucks.
- The yogurt dressing actually tastes better if made at least 30 minutes ahead, allowing the flavors to meld while you prepare everything else.
03 -
- If cooking for meal prep, leave the avocado and dressing off until just before eating to prevent browning and soggy greens.
- Warming the patties just slightly before adding them to the cold salad creates a temperature contrast that makes every bite more interesting than a completely chilled bowl.