I made this amazing dinner on Sunday because I’d been craving my favorite burger place in Connecticut, Max Burger. It was also a reminder to myself that you can treat yourself without completely overdoing it, so I decided I needed to share it.
Turkey Burger Salad with Baked Sweet Potato Fries
Serves 1 person
Prep Time: 10 minutes
Cook Time:35 minutes
Calories: 600 kCal
4-5 oz ground lean turkey breast
1/3 cup onion, chopped, chopped into big pieces (mince several of those pieces and put into separate bowl)
1/3 cup red pepper, chopped into big pieces (mince several of those pieces and put into separate bowl)
8 grape tomatoes, halved
1 1/2 oz goat cheese crumbles
1/2 whole wheat pita
1/2 cup spinach
1/2 cup romaine hearts, torn into small pieces
1/4 cup arugula
1 small sweet potato, cut into 1/2 inch strips
1 1/2 tbsp ketchup
1 1/2 tbsp low sugar honey mustard
1 tbsp low fat balsamic vinaigrette
Garlic & Herb seasoning (Mrs. Dash or similar)
Salt & pepper
1) Heat oven to 350 degrees. Spray baking sheet with cooking spray, and arrange sweet potatoes, tomatoes, big pepper and onion pieces. Sprinkle with seasonings and put into the oven for ~30-35 minutes. Flip veggies once in the middle of cooking. Veggies should be brown, sweet potato should be firm but cooked.
2) Mix 1/2 oz goat cheese, ground turkey, minced pepper & onion with 1 tbsp honey mustard. Shape into burger and cook over medium heat for 8-10 minutes. Grilling will be tough because it falls apart easily, but if you can make it work, go ahead, but I was able to get a nice brown on it in a pan.
3) Break pita bread apart, and spray with cooking spray, sprinkle with salt & garlic & herb seasoning. Put into the oven for 2-4 minutes or until crispy.
4) Place lettuce mix onto plate. When cooked, put veggies onto lettuce, lay burger on top, then sprinkle with remaining goat cheese and crumbled pita.
5) Mix ketchup & remaining honey mustard. Serve with fries.
6) Drizzle dressing over salad, and enjoy!