Turkey Burger Salad Bowl (Printable)
Protein-packed bowl with juicy turkey patties, fresh veggies, and tangy vinaigrette for a quick meal.
# What You'll Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 garlic clove, minced
04 - 1 large egg
05 - 2 tbsp chopped fresh parsley
06 - 1 tsp Dijon mustard
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp olive oil
→ Salad
11 - 5 oz mixed salad greens
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, sliced
14 - 1 avocado, sliced
15 - 1/4 red onion, thinly sliced
16 - 1/2 cup shredded carrots
17 - 1/4 cup crumbled feta cheese
→ Vinaigrette
18 - 3 tbsp extra-virgin olive oil
19 - 1.5 tbsp red wine vinegar
20 - 1 tsp Dijon mustard
21 - 1 tsp honey
22 - 1 small garlic clove, minced
23 - Salt and pepper, to taste
# How to Make It:
01 - In a large mixing bowl, combine ground turkey, finely chopped onion, minced garlic, egg, parsley, Dijon mustard, smoked paprika, salt, and black pepper. Mix gently until just combined.
02 - Shape the turkey mixture into 4 equal patties of uniform thickness to ensure even cooking.
03 - Heat olive oil in a large skillet over medium heat. Cook patties for 5–6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.
04 - While patties cook, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Arrange mixed salad greens, halved cherry tomatoes, sliced cucumber, avocado, red onion, and shredded carrots in a large salad bowl or divide among serving plates.
06 - Top each salad with a cooked turkey patty. Sprinkle with crumbled feta cheese if using.
07 - Drizzle the vinaigrette over the salad bowls immediately before serving to preserve the crispness of the vegetables.
# Expert Advice:
01 -
- You get tender, seasoned turkey patties that taste nothing like diet food—the garlic and smoked paprika do the heavy lifting.
- It's genuinely satisfying but won't leave you feeling sluggish afterward, which is why I keep making it on busy weeknights.
- The vinaigrette is bright and punchy enough that you don't miss heavy dressings or complicated techniques.
02 -
- Don't reach for lean ground turkey thinking it's healthier—the slight fat content is exactly what keeps these patties from turning into hockey pucks, and you need it for flavor and moisture.
- The vinaigrette tastes different when it's cold versus room temperature, so if you're prepping ahead, let it sit out for a few minutes before drizzling so it coats better and tastes more vibrant.
- Avocado oxidizes quickly once cut, so if you're not assembling immediately, slice it just before serving and maybe squeeze a little lemon juice over it to slow browning.
03 -
- Make extra patties and refrigerate or freeze them—they reheat beautifully and turn what could be a longer dinner into a ten-minute assembly when you're tired but hungry.
- Prep your vegetables the night before and store them separately from the greens so you can throw everything together in under five minutes when you want to eat.
- If you're eating this at lunch and want to transport it, keep the vinaigrette in a separate container and dress it just before eating to avoid soggy greens.