Turkey Burger with Turnip “Fries” and Power Green Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 large turnips (big enough to yield 1.5 cups raw “fries,” instructions below)2 small (4 ounce) yukon gold potato3 teaspoons olive oil, dividedkosher saltfreshly ground pepper3 scallions, green thinly sliced, white finely minced1 Lb ground turkey (97% lean)2 tblsp steel cut oats1 egg2 tblsp flax meal2 cloves crushed garlic3⁄4 teaspoon paprika3 cups mixed power greens,(like Pacific Brand Blend)2 cubed beefsteak tomatoa few thin slices red onion (optional)3 tblsp Heat thevinaigrette of your choice
Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper.
Peel the turnips and cut into “fries” that are roughly 3 inches long, 1⁄2inch wide and 1⁄2inch thick. It’s OK if they’re not all totally uniform. Cut the potato the same way, but don’t peel it. Put the turnip and potato fries on the lined baking sheet, drizzle with 2 teaspoons oil, and sprinkle with a little bit of salt and pepper. Spread the fries out and roast in the preheated oven until they’re soft in the middle and slightly crispy on the outside, 20-25 minutes.
While the fries cook, make the turkey burger.
In a small mixing bowl, combine scallion whites and greens, ground turkey, egg, oatmeal, flax meal, garlic, paprika, a pinch of kosher salt, and some freshly ground pepper. Use your hands to mix everything together, then form it into a patty about 3⁄4inch thick.
Heat the remaining 1 teaspoon of oil in the skillet over medium-high heat. When the oil in the skillet is very hot, lay the turkey patty in the skillet. Cook until the underside is deeply browned, about 5 minutes. Carefully flip the burger and cook until the meat is cooked through (a thermometer inserted into the center should read 165°F, and there should be no pink in the middle when you cut into the patty) and the underside is deeply browned, about 5 minutes more.
Place greens in bowl, top with tomato and onion if desired. Toss with a bit of vinaigrette. Top with patty cut into bite size pieces. Splash a bit more dressing on if desired.
Serve with 1/3 of the crisp fries from the oven.
Serving Size: Makes 3 patties, 3 salads and 3 sides
Number of Servings: 3
Recipe submitted by SparkPeople user JUDY117.
Peel the turnips and cut into “fries” that are roughly 3 inches long, 1⁄2inch wide and 1⁄2inch thick. It’s OK if they’re not all totally uniform. Cut the potato the same way, but don’t peel it. Put the turnip and potato fries on the lined baking sheet, drizzle with 2 teaspoons oil, and sprinkle with a little bit of salt and pepper. Spread the fries out and roast in the preheated oven until they’re soft in the middle and slightly crispy on the outside, 20-25 minutes.
While the fries cook, make the turkey burger.
In a small mixing bowl, combine scallion whites and greens, ground turkey, egg, oatmeal, flax meal, garlic, paprika, a pinch of kosher salt, and some freshly ground pepper. Use your hands to mix everything together, then form it into a patty about 3⁄4inch thick.
Heat the remaining 1 teaspoon of oil in the skillet over medium-high heat. When the oil in the skillet is very hot, lay the turkey patty in the skillet. Cook until the underside is deeply browned, about 5 minutes. Carefully flip the burger and cook until the meat is cooked through (a thermometer inserted into the center should read 165°F, and there should be no pink in the middle when you cut into the patty) and the underside is deeply browned, about 5 minutes more.
Place greens in bowl, top with tomato and onion if desired. Toss with a bit of vinaigrette. Top with patty cut into bite size pieces. Splash a bit more dressing on if desired.
Serve with 1/3 of the crisp fries from the oven.
Serving Size: Makes 3 patties, 3 salads and 3 sides
Number of Servings: 3
Recipe submitted by SparkPeople user JUDY117.
Nutritional Info Amount Per Serving
- Calories: 438.7
- Total Fat: 12.2 g
- Cholesterol: 122.0 mg
- Sodium: 1,325.1 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 7.3 g
- Protein: 43.5 g
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