Turkey Burgers with Adobo Honey Sauce
and roasted carrot fries

Name: Turkey Burgers with Adobo Honey Sauce
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 1 1/4 lbs Ground turkey; 1 Egg; 2 Tbsp Almond meal; 1/2 tsp Paprika; 1/2 tsp Coriander; 1/2 tsp Salt; a pinch Ancho chili powder (or just chili powder); 1 Italian eggplant, 8 slices; 1/2 cup Homemade adobo honey sauce (ingredients listed separately); 1 Tomatoes, sliced (for burger topping); 2 Tbsp Cooking oil; 1 Egg yolk; 1/2 tsp Salt; 1/2 tsp Dijon mustard; 1 1/2 tsp Lemon juice; 3/4 cup Avocado oil; 1/4 cup Leftover adobo honey vinaigrette; 2 lbs Carrots, peeled and chopped into 'fries'; 2 Tbsp Olive oil

Active: 35

Original GF Paleo Vegetarian

We combine our leftover adobo honey vinaigrette from yesterday with Greek yogurt or a homemade aioli (for the paleo members) to create a creamy condiment perfect for turkey burgers or vegetarian sammies. Eat it with a side of carrot fries and you have a 'fast food' meal that is fast but healthy!

Dependency

Proteins

Ground meat

Cuisines

American

Ingredients

Metric

Servings:

Turkey Burgers with Chipotle Honey Sauce:

Ground turkey - 1 1/4 lbs
Egg - 1
Almond meal - 2 Tbsp
Paprika - 1/2 tsp
Coriander - 1/2 tsp
Salt - 1/2 tsp
Ancho chili powder - a pinch (or just chili powder)
Italian eggplant - 1 , 8 slices
Homemade adobo honey sauce - 1/2 cup (ingredients listed separately)
Tomatoes - 1 , sliced (for burger topping)
Cooking oil - 2 Tbsp

Adobo Honey Sauce:

Egg yolk - 1
Salt - 1/2 tsp
Dijon mustard - 1/2 tsp
Lemon juice - 1 1/2 tsp
Avocado oil - 3/4 cup
Leftover adobo honey vinaigrette - 1/4 cup

Roasted Carrot Fries:

Carrots - 2 lbs , peeled and chopped into 'fries'
Olive oil - 2 Tbsp

Prep

Turkey - Mix ground meat with egg, almond meal, paprika, coriander, salt, and ancho. Form into 1/2" (1.25 cm) thick patties. (Can be done 1 day ahead)
Eggplant - Slice into 1/2" (1.25 cm) thick pieces. (Can be done up to 3 days ahead)
Make sauce - Whisk together egg yolk, salt, Dijon, and lemon juice. Now drizzle in oil, whisking the entire time until you get a creamy mayo-like consistency. Save half for tomorrow's dinner and fold in leftover adobo honey vinaigrette with the remaining half. (Can be done up to 3 days ahead)
Carrots - Prep as directed. (Can be done up to 5 days ahead)
Tomatoes - Slice.

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Make

Heat oven to 400F (204C) degrees. Toss carrots with olive oil and spread out onto a sheet pan. Roast in oven for 25 to 30 minutes, giving a shake midway through. Season with salt and pepper fresh out of the oven.
Brush patties and eggplant with cooking oil and salt and pepper. Heat up grill pan or skillet over high heat. Grill burger patties for about 4 minutes on each side. If burgers haven't reached 165F (74C) degrees, cover with foil, lower heat, and cook until they reach a safe temperature. If there is room, grill eggplant at the same time, the same way as the patties. Otherwise, grill patties first, and then eggplant slices.
Sandwich patties between eggplant slices. Top with adobo honey sauce and tomatoes and enjoy with carrot fries. If there's extra adobo honey sauce, use it as a dip for the carrot fries too!

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