Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
California Turkey Burger
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1086
- Total Fat
- 94 g
- Saturated Fat
- 14 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 90 mg
- Sodium
- 881 mg
We top a turkey burger with our favorite superfoods to make a delicious weeknight dinner. Avocado takes mayonnaise to the next level, and a smear of kale-and-almond pesto amps up the antioxidants.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1086
- Total Fat
- 94 g
- Saturated Fat
- 14 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 9 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 90 mg
- Sodium
- 881 mg
Ingredients
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Directions
- Heat a grill pan over medium-high heat.
- Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
- Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
- Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
- Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.
