Summery fresh turkey burgers topped with a creamy herb dressing, avocado, and plenty of fresh greens.
News & Music
There’s a lot of noise in the news these days. Some of it so sad it’s hard not to get sucked in and lost in all the chatter and analysis. It makes writing posts a challenge. Today, I stared at a blank screen with thoughts like “I should write this” or “I shouldn’t write that” swirling around in my mind. Like, if I told you I’ve been channeling my twenty-something self the last week, bopping along to Destiny’s Child and other girl-power tunes from the early 2000’s, you might think I’m frivolous and out of touch.
But, if there’s anything I’ve learned in the last nine months it’s that writing what I think I “should” isn’t always honest. The truth is, listening to cheesy pop music during morning walks is what I do these days. The tunes are like a tonic and as I walk with Feynman I can’t help but notice a little more wiggle in his prance, too. It’s like the pop beats travel from my ear buds through the length of the leash giving Feynman a little charge and bounce in his step. It’s all very upbeat and, as a result, I think Feynman is feeling a little more bootylicious these days.
And so, I come to you today feeling a little conflicted probably because I’ve been feeling so much better the last few weeks, but those good feelings are so new and in sharp contrast with what I see on the news. But, I’m going with what feels right: a story about happy music, walks in the morning, and a new recipe for dinner this week.
And it’s the optimistic and upbeat feelings of the last few weeks that almost led me to name the recipe today green goddess turkey burgers. Partly because the word “goddess” conjures up images of strength, power, and feel-good days at the spa, but also because the creamy herb dressing is an adaption of the classic green goddess dressing. However, I took many liberties with the recipe and, in the end, it didn’t seem right to call it something that it really isn’t. The original has lots of mayo, sour cream, and a bit of anchovy. My version is lighter with Greek yogurt and a small amount of mayo for richness. And the anchovy paste? It’s an ingredient I don’t keep on hand, so I switched it out with some savory Worcestershire sauce. It’s a heavy-handed adaptation, so I went with a less controversial name: creamy herb dressing.
The dressing adds a brightness when spooned on turkey burgers topped with avocado and fresh greens. The recipe makes far more than you need for the burgers, but there are many ways to use it. Save the extra for salads, sandwiches, or serve it as a dip for veggies and chips.
We need a little lightness, don’t you think? These turkey burgers are just that, and in the spirit of keeping things easy-breezy, I’ll be turning up the music and dialing back the news for a while.
More Summer RecipesPrint
Turkey burgers topped with a creamy yogurt-based dressing, fresh greens, and avocado. The recipe for the dressing makes more than you will need so save the extra for salads, sandwiches, or more turkey burgers later in the week.
The dressing is adapted from Ina Garten’s Basil Green Goddess Dressing recipe
For the Herb Dressing
- 1 cup plain non-fat Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup chopped scallions
- 1 tablespoon Worcestershire sauce
- 1/2 cup roughly chopped basil
- Juice from one lemon
For the Turkey Burgers
- 1 pound ground turkey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon Worcestershire sauce
- 4 hamburger buns, toasted
For the Toppings
- 1 avocado, sliced
- 1 cup chopped fresh spinach
- 1 cup alfalfa sprouts
- Make the Dressing: place all of the ingredients for the dressing in a blender. Puree until smooth. Transfer to a container with a lid and place it in the refrigerator while you make the burgers. The dressing will be thin, but will thicken as it chills.
- Make the Burgers: Mix all of the ingredients for the burgers in a medium bowl until just combined. Divide the mixture into four parts. Form the meat into patties approximately 4 inches in diameter. Heat a grill pan or non-stick skillet over medium high heat. Cook the patties for five minutes or so on each side. Check the temperature with a meat thermometer. It should read at least 165 degrees. Let the patties rest for a few minutes on a plate or cutting board.
- Build the Burgers: Top each burger with 1 tablespoon of the herb dressing followed by 1/4 of the avocado, 1/4 cup of the spinach and 1/4 cup of the sprouts.
The nutritional information includes all ingredients except the hamburger buns. The calories vary depending on the type and brand you use, so be sure to add those calories if you track this sort of thing.
- Serving Size: 1 burger
- Calories: 389
- Sugar: 5.4g
- Sodium: 865.3mg
- Fat: 24.9g
- Carbohydrates: 12.9g
- Fiber: 5.1g
- Protein: 30.9g