If you love burgers, but want a healthier version then these turkey burgers are for you. They’re juicy and have lean protein to keep you full. The bean salad is a perfect side to the burgers, and don’t forget to top them with sauteed mushrooms and onions!
This bunless version of turkey burgers is super healthy, and the bean salad is packed with nutrients. During the summer, I try to avoid putting on the oven as much as possible. You can make these outside on the grill or inside. I used a cast iron skillet, it’s my new favorite toy! Seriously though, I’ve cooked steak, burgers, and tofurky sausage with it. Everything comes out juicy and evenly cooked.
I know there isn’t any cheese, but you won’t miss it with the sauteed mushrooms and onions on top. They’re caramelized and so flavorful. Speaking of not turning on the oven, this bean salad just involves chopping, dropping, and a little stirring. It’s so fresh and easy to make. Your guests will love it, or you can use it for your meal preps for the week.
OK, let’s get started.
Put a pan on medium heat, and add olive oil.
Chop up an onion and mushrooms. Add these to the pan. Sprinkle with pepper, and a few splashes of Worcestershire sauce. (Does anyone know how to pronounce this?!) I cook these until the very end so they get caramelized.
Now, put a cast iron skillet on medium/high heat. Add olive oil to coat the pan.
While that’s heating up, put turkey meat, salt, pepper, Worcestershire sauce and olive oil in a bowl. Lightly mix it with your hands, and shape into patties.
When the pan is nice and hot, put the patties on the skillet. Mine does four at a time so you’ll do two batches for eight burgers.
While the burgers are cooking, cut up pepper, grape tomatoes, and 1/2 shallot. Add to a big bowl. Drain the two cans of beans and add to the bowl. I love all the colors, it just looks so fresh 🙂
Now for the dressing. Squeeze the juice of half of a lemon into a measuring cup. I always use this lemon squeezer, it just makes life easier. Plus you don’t have to worry about picking out seeds later. Then, add extra virgin olive oil, red wine vinegar, agave nectar, minced garlic clove, salt and pepper to the measuring cup.
When your second batch of burgers is done, you’re good to go.
I ran a Spartan Race this weekend with my sister, and after trying for years, we got our time under hours! We trained so hard, and I did a lot of hill sprints to get faster. It really paid off, and I’m just so happy with the race. Those races take a lot out of you, and I felt a little depleted. Luckily, these turkey burgers and bean salad were waiting for me in the fridge when I got home 🙂 My body felt so much better after I had some protein and veggies.
BUNLESS TURKEY BURGERS AND TWO BEAN SALAD
|Total Time: 58 minutes
Do you want juicier burgers? Add 1/2 shredded onion into the ground turkey meat.
Is cheese something you can’t part with? I understand. Top it with thinly slice provolone or American cheese.
Here’s a Mediterranean salad with zesty dressing that’s a great burger side.
Also, here’s a recipe for roasted asparagus vegetable medley.