• Stephanie Wharton

Greek Turkey Burgers with Zucchini Caprese Salad

Updated: Jun 24, 2021

By Stephanie Wharton As the temperatures are slowly warming up, you may be looking for some fresh and light dinner options that can either be baked, grilled, or thrown on the skillet. The flavors in these two dishes work so well together, but obviously can be made separately to accompany a variety of dishes. The Greek Turkey Burgers can be made with ground chicken as well and can easily work well as meatballs or sliders! They can be eaten as is or paired with a tzatziki sauce for a more authentic flair. These are a hit with the kids, which is great, because they are filled with nutrient dense ingredients! Feel free to serve these over the Zucchini Caprese Salad or serve in a lettuce wrap or brown rice tortilla.

Greek Turkey Burgers Makes about 6 servings Ingredients

● 1 1/2 tsps Avocado Oil

● 1 Red Bell Pepper (diced)

● 1/2 cup Red Onion (diced)

● 2 cups Baby Spinach

● 1 cup Almond Flour

● 1 lb Extra Lean Ground Turkey

● 1/2 cup Feta Cheese (crumbled)

● Sea Salt & Black Pepper (to taste) Instructions

1. Heat oil in a large skillet over medium heat.

2. Add the red pepper and the red onion to the skillet. Saute for about 5 minutes or until the onion is translucent. Add baby spinach and stir just until wilted. Remove from heat and set aside to cool.

3. Add almond flour, ground turkey, and the feta ch

Add almond flour, ground turkey, and the feta cheese to the mixing bowl. Now add in your sauteed vegetables. Mix well. Form the mixture into even patties and place on a baking sheet. Transfer to the fridge until ready to grill.

4. Meanwhile, create your Zucchini Caprese Salad in a bowl then set aside.

5. Preheat grill over medium heat. Transfer burgers onto grill and cook for about 7 to 8 minutes per side or until burger is cooked through. Remove from grill.

6. Plate burger over the salad and enjoy!


Zucchini Caprese Salad Ingredients

● 1 Zucchini

● 1 ½ cups Cherry Tomatoes (halved)

● 1 ½ tbsp Balsamic Vinegar

● 2 tbsp Extra Virgin Olive Oil

● 8 oz. fresh Mozzarella Pearls

● ½ cup or handful of fresh Basil leaves

● Sea salt and Black Pepper (to taste) Instructions

1. Thinly slice your zucchini or use a spiralizer to spiralize your zucchini into ribbons. Cut the ribbons so they are about 5 inches in length. If you’d like ribbons, but do not have a spiralizer, just use a peeler and take long full strokes along the zucchini to create long ribbons.

2. Combine the zucchini, cherry tomatoes, and mozzarella pearls in a medium sized bowl then dress the salad with the balsamic vinegar, olive oil, salt and pepper.

3. It’s best if salad is allowed to marinate in the refrigerator for about 10 minutes, but isn’t necessary.

4. Divide into bowls and serve with Greek Turkey Burgers or serve with grilled chicken for a quick lunch option.


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