Bunless Turkey Burgers and Two Bean Salad

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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.

bunless-turkey-burgers-and-two-bean-salad-01Now, 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.

bunless-turkey-burgers-and-two-bean-salad-02After about 5-7 minutes flip, and cook for another 5-7 minutes. When the inner temperature is 165°F (74°C) then they’re done.

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 🙂

bunless-turkey-burgers-and-two-bean-salad-03Now 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.

bunless-turkey-burgers-and-two-bean-salad-04Stir it up, and drizzle on the salad.

bunless-turkey-burgers-and-two-bean-salad-05Top it with some chopped fresh parsley.

When your second batch of burgers is done, you’re good to go.

bunless-turkey-burgers-and-two-bean-salad-06Put your juicy burger on top of a handful of spinach or kale. Add the caramelized onions and mushrooms, and drop some bean salad on your plate.

bunless-turkey-burgers-and-two-bean-salad-07I 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-09I hope your friends and family enjoy this recipe 🙂


 

BUNLESS TURKEY BURGERS AND TWO BEAN SALAD

Total Time: 58 minutes
Servings: 8

Ingredients

Burgers

  • 2 lbs. 94% Lean Ground Turkey
  • 1 Onion
  • 14 oz. Mushrooms
  • Bag of Spinach or Kale
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Olive Oil
  • 2 tsp. Pepper
  • 1 tsp. Salt

Bean Salad

  • 1 (15.5 oz.) Can Black Beans
  • 1 (15.5 oz.) Can Kidney Beans
  • 2 Peppers
  • 1 Pint Grape Tomatoes
  • 1/2 Shallot
  • 1/4 Cup Parsley

Dressing

  • 4 tbsp. Olive Oil
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Red Wine Vinegar
  • 1 tbsp. Agave Nectar
  • 1 Clove Minced Garlic
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper

Instructions

  1. Put a pan medium heat, and add 1 tbsp. olive oil.
  2. Chop up an onion and 14 oz. mushrooms. Add these to the pan.
  3. Sprinkle with 1 tsp. pepper and 1 tbsp. of Worcestershire sauce. (They can cook the entire time so they get nice and caramelized.)
  4. Now, put a cast iron skillet on medium/high heat. Add 1 tbsp. of olive oil to coat the pan.
  5. While that’s heating up, put 2 lbs. turkey meat, 1 tsp. salt, 1 tsp. pepper, 1 tbsp. Worcestershire sauce and 1 tbsp. olive oil in a bowl. Lightly mix it with your hands, and shape into patties.
  6. When the skillet is hot, put the patties. After about 5-7 minutes flip, and cook for another 5-7 minutes. When the inner temperature is 165°F (74°C) then they’re done.
  7. While the burgers are cooking, cut up 2 peppers, 1 pint of  grape tomatoes, and 1/2 shallot. Add to a big bowl.
  8. Drain 1 (15.5 oz) can of black beans and 1 (15.5 oz.) can of kidney beans, and add to the bowl.
  9. Now for the dressing. Add 4 tbsp. extra virgin olive oil, 1 tbsp. lemon juice (juice from half of a lemon), 1 tbsp. red wine vinegar, 1 tbsp. agave nectar, 1 minced garlic clove, 1/2 tsp. salt and 1/2 tsp. pepper to a measuring cup. Stir it up, and drizzle on the salad. Top it with 1/4 cup fresh parsley.
  10. Put your burger on a handful of spinach or kale, top with caramelized onions and mushrooms. Enjoy with a side of bean salad 🙂

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.

mediterranean-salad-with-zesty-dressing-08Also, here’s a recipe for roasted asparagus vegetable medley.

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