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turkey burger

Moroccan Turkey Burgers

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Moroccan Turkey Burgers

Moroccan Turkey Burgers

1 pound lean ground turkey
2 tbsp Harissa
1 tbsp Vegan Mayo (regular is fine, I just prefer the vegan ingredients)
1 tsp Garlic Salt
1/4 cup Chopped Parsley
*optional 1/4 cup Raisins (soaked in water for at least 30 minutes)

  1. Combine all of the ingredients
  2. Separate the mixture into 4 sections (yielding four 4oz. patties)
  3. Preheat the grill pan.  You know it is hot enough when you splash a tiny drop of water on it and hear a sizzle 
  4. Spray the grill pan with oil to avoid sticking
  5. Place the burgers on the grill pan and cook ~6-8 min per side

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My Big Fat Greek Burgers

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My Big Fat Greek Burgers

My Big Fat Greek (Turkey) Burgers

For the Burgers:

1/4 Eggplant, Diced
8-10 Sundried Tomatoes, Diced
1/2 Red Onion, Diced
5 Pitted Olives
1 tsp Oregano
1 tsp Garlic Salt
1 Package Lean Ground Turkey
Know Foods Bun

For the Tzatziki

1/2 cup Dairy Free Yogurt (i like Anita's plain yogurt)
1/4 English Cucumber, Diced
1 clove Garlic
1/2 Red Onion, Diced
1 Lemon
S&P
 

  1. Preheat the oven to 405 degrees
  2. Generously salt the eggplant and place on a baking sheet
  3. Roast the eggplant for ~30 minutes until soft
  4. Once cooled, add eggplant, tomatoes, onion, olives and seasoning to a mixing bowl
  5. Add in the ground turkey and mix with your hands until well combined
  6. Form patties (1 package of turkey usually makes 5-6 patties)
  7. Heat a grill pan
  8. Cook the burgers on the grill pan for 6-8 minutes per side
  9. While the burgers cook, make the tzatziki.  Combine the yogurt, cucumber, garlic and red onion in a mixing bowl.  Add the juice of 1 lemon, salt and pepper to taste.  Spread this on the bun when serving

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