Greek Turkey Burgers, Pomegranate-Pistachio Salad and Fries

flavor bombs

The burgers are not much to look at, sure. But I promise, they are exceptional. Turkey burgers don’t have to be boring, especially when paired with some exceptional seasonal greens and crispy homemade fries.

Serves 2.

INGREDIENTS:

BURGERS:

• 1 lb organic ground turkey (or chicken)

• 1/4 cup red onion, diced

• 2 stalks green onion, thinly sliced

• 2 T fresh oregano, chopped

• 2 cloves garlic, minced

• 1/4 cup feta, crumbled

• 1/4 cup sundried tomatoes, chopped—I use DRY sun dried tomatoes instead of ones sitting in oil as I often find the latter too bitter/acidic.

• 1/2 cup finely chopped spinach, or arugula

• 1/2 tsp pink salt

• black pepper

• 2 T avocado oil or extra virgin olive oil

SALAD:

• arugula

• pomegranate seeds

• pistachios, shelled and halved or roughly chopped

• fresh grated parmesan

• pink salt

• OG Salad Dressing

FRIES:

• 1-2 japanese sweet potatoes or regular potatoes

• 2-3 T avocado oil

• pink salt

• minced garlic

FIXINGS:

• sliced red onion

• Primal Kitchen ketchup

• tzatziki (I like this recipe)

• optional: butter lettuce or buns (really not needed)

STEPS:

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and place it in the oven to get hot.

2. Prep all ingredients—add all burger ingredients (except for the olive/avocado oil) into a bowl. Cut the potatoes into “steak fry”-size wedges, and toss with avocado oil, salt and garlic in a separate bowl.

3. Put fries in oven—carefully take out the preheated baking sheet from the oven. Toss the potato wedges onto the parchment and align in a single layer. Sprinkle a little more salt. Cook for 30 minutes or until golden and crispy, flipping halfway through to evenly brown.

4. Back to burgers. Wash your hands, and mix the burger bowl ingredients together with your hands, forming into 4 balls/thick patties per lb (each patty is ~1/4 lb of meat).

5. Cook burgers—add oil to a cast iron or ceramic non-stick pan and heat to medium high. When hot, place burgers in the pan and pat down slightly with a spatula to flatten. Cover and cook ~5-6 minutes a side, until golden and cooked through.

6. Make salad—to a medium bowl, add arugula and pistachios. Grate parm. Season with pink salt. Wait until just before serving to add in pomegranate seeds (to avoid sogginess; and make sure they’re well drained).

7. Prep any fixings.

8. When burgers and fries are done, dress the salad, and serve. Enjoy!