Turkey Burger Salad Bowls
Turkey burger salad bowls feature a base of greens and veggies, beans and corn, topped with juicy turkey burgers, cheese and a creamy dressing to bring it all together. These fun, colorful bowls are easy to customize and come together quickly!
Yield: 4 servings
Ingredients
For the turkey burgers:
- 1 lb. lean ground turkey (such as 93% lean)
- 1 tablespoon grill seasoning (such as hamburger seasoning or steak seasoning)
- A few dashes of Worcestershire sauce
- 1 tablespoon canola oil
For the salad:
- 1 (6 oz) bag of mixed greens
- 1 cup black beans, rinsed and drained
- ¾ cup frozen corn, thawed (or use canned corn, drained)
- 2 medium tomatoes, chopped
- 1 orange bell pepper, chopped
- 1 cup shredded cheddar cheese
- 1 cup tortilla strips (or crushed tortilla chips)
Instructions
- Make the burger patties. Combine the ground turkey, seasoning and Worcestershire sauce in a bowl and combine. Do not over mix.
- Heat canola oil in a large skillet over medium heat. Add the patties and cook 6-7 minutes, then flip and cook an additional 5-6 minutes, until cooked through. Alternatively, you can grill these on a well-greased grill over medium-high heat, flipping once, until cooked through. If using cheese on top of these burgers, add it when you flip the burgers.
- Meanwhile, assemble the salads. Layer mixed greens, beans, corn, tomatoes, bell pepper, cheese and tortilla strips in salad bowls. Add the cooked turkey burgers then drizzle with the dressing. (You can also mix the salad with the dressing then add the turkey burgers on top.) Serve and enjoy!
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Notes
Turkey burgers: I included my standard turkey burger recipe in this recipe card, but you could swap out any type of burger you love for these salad bowls, including beef, chicken or bean burgers.
Mixed greens: I love the softness of the mixed greens, but you could certainly swap in some baby spinach or romaine lettuce instead, if you prefer. Or use a coleslaw mix as your base.
Beans: Black beans are my favorite, but feel free to use pinto beans or another type of bean if you prefer.
Corn: Frozen corn, thawed, works great here, or use a can of corn that’s been drained.
Tomatoes: Use a couple of regular tomatoes, or a few Roma tomatoes, or even swap in some halved cherry tomatoes. You could even try pico de gallo for this salad.
Bell pepper: I love an orange bell pepper for the color factor, but any color bell pepper will work.
Cheese: I love shredded white cheddar cheese sprinkled over the salad. You could also use Monterey Jack or Pepper Jack. Small cubes of cheese would work, too, instead of shredded. Or top your burgers with cheese and skip it in the salad. (Or skip it all together for a dairy free salad.)
Tortilla strips: Use crushed tortilla chips or make your own strips from flour tortillas. Or sub in another crunch factor like croutons or wonton strips.
Dressing: I love a creamy cilantro lime dressing or Ranch dressing here, but you could also substitute something similar. Homemade or store bought is fine.
Other add-ins: Diced avocado, jalapeños, cucumber, red onions, bacon, etc.
Nutrition
Serving: 1serving | Calories: 537kcal | Carbohydrates: 30g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1468mg | Fiber: 7g | Sugar: 5g
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