Ingredients
Mediterranean Turkey Burgers:
- Sundried tomatoes (in oil) - 1/3 cup , chopped
- Onions, medium and red - 1/2 , diced
- Mint, fresh - 2 sprigs , chopped
- Turkey, ground - 1 1/2 lbs
- Almond flour - 1/4 cup
- Garlic, crushed - 1 Tbsp
- Salt, kosher - 1 tsp
- Oil, coconut - 1 Tbsp
- Romaine hearts - 1
- Burger condiments of choice -
Greek Salad:
- Mint, fresh - 2 to 3 sprigs , chopped
- Cucumbers, English or Persian - 1 lb
- Tomatoes, grape or cherry - 1 pint , halved
- Romaine hearts - 1 , chopped
- Lemon juice - 1 1/2 Tbsp
- EVOO, macadamia nut or avocado oil - 3 Tbsp
Prep
- Sundried tomatoes / Red onion / Mint (for both burgers & salad) - Prep as directed
- Burger patties - Combine turkey with sundried tomatoes, red onion, half of mint, almond flour, garlic, salt, and some pepper. Divide into 4 patties. Cover and refrigerate if not making right away
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Make
- Preheat oven to 375F (191C) degrees
- Heat a skillet over medium high heat. Add 1 tbs. (15 ml) oil and then patties to heated oil. Sear for 3 minutes on each side and then finish in oven. Bake for 10 to 15 minutes, until burgers reach 165F (74C) degrees
- While burgers are baking, chop cucumbers, tomatoes, and the romaine for salad. Make vinaigrette by mixing lemon juice and oil. Toss salad ingredients together with rest of the mint
- Sandwich burgers between the leaves of other romaine heart for a paleo friendly burger wrap. Top with whatever toppings you like!
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