California Turkey Burgers

California Turkey Burger

As a born and raised California girl, I can’t resist California-ing all of my favorite recipes.

Take this delicious California Cobb Salad or Avocado Hemp Seed Pesto, for example.

What makes a recipe California-fied?

Two main things:

Avocado. + Sprouts.

Add those two items to anything, and it’s officially the California version.

California Turkey Burger with Avocado and Sprouts

So obviously, burgers were on the agenda for a California spin.

These California Turkey Burgers have tons of delicious additions:

  • They’re turkey instead of beef, for a lighter spin on things
  • The patties are loaded with fresh herbs. Basil, parsley, and lemon zest liven things up.
  • Topped with Monterey Jack cheese. For milder creamy flavor and texture.
  • Loaded with fresh vegetables. Cucumber, tomato, onion, sprouts, etc.
  • Mounded with creamy avocado mashed with a little mayo, garlic powder, and hot sauce.
  • Piled onto a brioche bun for an extra hardy burger.

Once the patties are formed, they only cook for 7 minutes on each side. Then you can enjoy their deliciousness mounded on a sturdy brioche bun.

California Turkey Burger with Creamy Avocado and Alfalfa Sprouts

 

Print
California Turkey Burgers
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 


Servings: 4
Ingredients
  • 1 pound ground turkey (93% lean)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup minced parsley
  • 1/4 cup minced basil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon zest
  • Canola oil, for brushing
  • 4 slices Monterey Jack cheese
  • 4 brioche hamburger buns
For topping:
  • Alfalfa sprouts
  • Thick tomato slices
  • Thinly sliced red onion
  • Cucumber slices
  • Mustard
For Avocado Spread:
  • 2 avocados, diced
  • 2 heaping tablespoons mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • A few dashes of Tapatio hot sauce
Instructions
  1. Place the turkey in a large mixing bowl. Add the salt, pepper, parsley, basil, garlic, Worcestershire sauce, and lemon zest. Use your hands to mix well, and then form into 4 patties. 

  2. Heat a cast iron grill pan over high heat. Brush both sides of the burgers with canola oil, then grill for about 7 minutes per side. When you flip the burgers onto the second side, let cook for 2 minutes, then top with Monterey Jack cheese and let it melt while the burgers finish cooking. 

  3. When the burgers are done cooking, remove them from the grill and let rest while you prepare the avocado spread.

  4. To make the avocado spread, place the diced avocado in a bowl along with the mayonnaise, garlic powder, salt, and Tapatio. Mash well with a fork until smooth.

  5. When you're ready to eat, spread some mustard on each bottom bun, top each with a turkey patty, tomato, onion, cucumber, and sprouts. Spread a generous amount of the avocado spread on each top bun, and top each of your burgers. Serve right away.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Baked Turkey Meatballs

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!

What’s your favorite way to cook meatballs?

I was completely torn between baked & pan fried for awhile…. until I finally did a head to head test.

I made one batch of meatballs, and pan fried one half, and baked the other.

The result?

Much to my surprise, I actually preferred them baked!

While the pan fried meatballs did get a nice crispy exterior, they totally lost their round shape.

Plus, it was really annoying to try and rotate all the balls in the pan to try & get them crispy on all sides.

WAY too much work for just a little payoff.

The baked meatballs, however, were SO easy (like just put them in the oven & wait 20 minutes).

I brushed them with a little olive oil, so they were still nice & golden on the outside and retained their beautiful round shape.

MUCH more attractive when set out for appetizers or placed on top of a pile of spaghetti 🙂

Baked Turkey Meatball Recipe - Just brush with olive oil & pop in the oven for 20 minutes

Recently, I’ve really been digging TURKEY meatballs (instead of beef or pork).

They have a lighter texture, and I love how the cleaner taste of the turkey meat allows the other flavors in the meatballs to shine through (which is key, since I add tons of herbs to my meatball mixture).

But anyways, these turkey meatballs are super easy to make.

Just mix everything together with you hands in a large bowl, shape into meatballs, brush with olive oil, and bake for about 20 minutes.

THAT’S IT!

And while they bake, you can boil some pasta or set out some marinara for dipping.

Love easy dinners like this.

Baked Turkey Meatball Recipe - Serve over pasta or dip in marinara for an appetizer

 

Baked Turkey Meatball Recipe - easy & packed with fresh herbs!
Print
Baked Turkey Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 16 meatballs
Ingredients
  • 20 oz ground turkey
  • 1/2 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • 2 tablespoons minced fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup milk
  • 1/2 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • olive oil, for cooking
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. 

  2. Meanwhile, add the ground turkey, breadcrumbs, Parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, egg, garlic, oregano, and red pepper flakes to a large mixing bowl. Mix together with your hands until well combined.

  3. Wash your hands very well with warm soapy water, then get out a rimmed baking sheet.

  4. Roll the meatballs into 1 1/2 inch balls (roughly 16 total), and place on the baking sheet. Brush with olive oil and bake in the oven for 20 minutes until lightly golden brown.

  5. When done, remove from the oven and enjoy! The meatballs are great on their own, or over spaghetti, or dipped in marinara as an appetizer. They even make wonderful meatball subs for lunch the next day.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Three Bean Turkey Chili

Weeknight Turkey Chili-6

I’m a “stand up” chili kind of girl.

I like my chili thick and chunky, so that a fork or spoon stuck in the center would stand upright.

Yeah, Dennison’s was my go-to chili as a kid, so it’s no surprise that I make my homemade chili in a similar fashion.

Three Bean Turkey Chili

Chili can be made with many types of beans.

Pinto beans, kidney beans, black beans, white beans, even garbanzo beans!

Why pick one, when you can have THREE??

Kidney beans are my typical chili staple. I love their large size & creamy texture.

But hey, the more the merrier, right? So for this recipe, I did 1/2 kidney beans, 1/4 black beans, and 1/4 cannellini beans.

I also really prefer my chili with turkey, instead of beef. It has a little bit of a lighter taste, and remains in larger pieces, giving the chili a meatier texture.

I present to you, the ultimate three bean turkey chili.

 Three Bean Turkey Chili

For real though, this chili takes almost no work.

It’s ready in under 45 min from start to finish.

Simply saute an onion, then brown the turkey & spices, add all the canned beans and tomato products, and simmer for just 5 minutes, and you’re done!

And you can’t forget about the toppings.

Extra sharp cheddar cheese, sour cream, cilantro, red or green onion, and a little hot sauce are my faves.

Add a homemade cornbread muffin on the side, and you’re good to go.

Oh, and this recipe makes a HUGE pot fun of chili, so you can freeze the leftovers for a busy weeknight later this month 🙂

Three Bean Turkey Chili

Three Bean Turkey Chili
Print
Three Bean Turkey Chili
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 8
Ingredients
  • 2 tablespoons olive oil
  • 2 large yellow onions, diced
  • 6 cloves garlic, minced
  • 2 lbs lean ground turkey
  • 3 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground paprika
  • 2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 15oz cans kidney beans, rinsed and drained
  • 1 15oz can black beans, rinsed and drained
  • 1 15oz can cannellini beans, rinsed and drained
  • 1 15oz cans fire roasted diced tomatoes
  • 2 15oz cans tomato sauce
  • 1 tablespoon tomato paste
Topping Options:
  • sour cream
  • shredded cheddar cheese
  • minced cilantro
  • minced green onion or red onion
  • hot sauce, like Tapatio
Instructions
  1. In a large enameled dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion, and sauté for about 10 minutes, until softened and just lightly golden.

  2. Next, add the garlic, turkey, cumin, coriander, paprika, chili powder, salt, and pepper to the dutch oven. Sauté, breaking up the turkey with a spatula, until the turkey is no longer pink, about 8 minutes. 

  3. Add add three cans of beans, the diced tomatoes, tomato sauce, and tomato paste to the dutch oven. Bring to a simmer, and let cook for about 5 minutes or until heated through.

  4. Spoon the chili into bowls & sprinkle with your desired toppings. Serve with cornbread on the side.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.