Zucchini Turkey Burgers With Lemon Yogurt Sauce and Coconut Rosemary Sweet Potato Rounds

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If I could have this every night for dinner, I think I would.  This little dish has it ALL.  The burger coupled with the sauce, and the sweet potato rounds – no words.  I have no words.

The sweet potatoes were actually supposed to be chips, but I cut them a bit too thick, and really loved them just the way they were!  So, if you want them more like chips, slice super thin and cook until crispy.   I found the recipe for the sweet potato chips on Paleo Grubs.

I originally made the paleo bread – the last recipe I posted – thinking I could serve the burgers on it.  That was a no go, but let me tell you – this burger needs NO bread!!!  I served it more as an open faced sandwich with the paleo bread, but you don’t even need the bread!!  I found the burger recipe on The Iron You and adapted just a tad – adding in green onions instead of scallions, but you might want to try scallions or onions.  I garnished with avocado and tomato and a little more green onions.  So fresh, and SO good, and makes GREAT leftovers!!

Burgers

INGREDIENTS 

1 lb / 453 gr organic ground turkey
1 large zucchini, grated
1/4 cup Green onions, thinly chopped
1 free-range organic egg
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley (I used dried because I didn’t have fresh)
1 garlic clove, minced
1 teaspoon fine grain sea salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon ground cumin (optional)

Lemon Yogurt Sauce

1 container (7 oz / 198 gr) plain Greek yogurt
Zest of one lemon
Juice of one lemon
1 tablespoon olive oil
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Chopped green onions for garnish

Directions

In a small bowl combine all sauce ingredients, stir well and set aside.
In a large bowl combine all burger ingredients and with dampened hands shape into burgers (you can also make meatballs if you feel like.)
Heat 1 tablespoon of olive oil in large skillet over medium-high heat and cook burgers, in batches, until golden brown, about 6 to 7 minutes per side (it really depends on the size of your burgers.)
Serve warm with lemon yogurt sauce on the side.

Nutrition facts

One burger (undressed) yields about 117 calories, 7 grams of fat, 1 gram of carbs and 13 grams of protein.

Sweet Potato Rounds 

Ingredients
  • 2 large sweet potatoes
  • 2 tbsp melted coconut oil
  • 2 tsp dried rosemary
  • 1 tsp sea salt
Instructions
  1. Preheat oven to 375 degrees F. Peel (optional – I didn’t peel mine!) sweet potatoes and slice thinly, using either a mandolin or sharp knife. If you want them more like mine – just slice a little thicker than a chip.  In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.
  2. Place sweet potato chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
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