fbpx

Low Carb Turkey Burger Bowl with Sriracha Mayo

Try this delicious low carb turkey burger bowl that is full of lean protein and lots of other yummy goodness.
Categories: Bowl, Clean, Dinner, gluten free 
Difficulty: Easy 
Keyword: low carb ground turkey recipes, low carb turkey burgers, turkey burger meal 
Servings: 2 bowls
Calories: 492 kcal
Author: Lacey Baier of A Sweet Pea Chef

INGREDIENTS
FOR THE TURKEY BURGER:
• 1 lb Honeysuckle White lean ground turkey
• 1/4 tsp sea salt
• 1/8 tsp ground pepper
• 1/8 tsp garlic powder
FOR THE SRIRACHA MAYO
• 1/4 cup avocado oil mayo or olive oil mayo
• 1 1/2 tsp Sriracha
• 1/8 tsp sea salt
• 1/2 tsp freshly squeezed lime juice
• 1 tsp unsweetened almond milk
• 4 large zucchini spiralized
• 2 eggs
FOR THE BALSAMIC TOMATO SALAD:
• 1/2 cup grape tomatoes halved
• 1/2 tbsp balsamic vinegar
• 1/2 tsp freshly squeezed lime juice
ADDITIONAL TOPPINGS:
• 1 avocado thinly sliced
• 1 medium red onion sliced into wedges

INSTRUCTIONS

  1. To make the balsamic tomato salad, in a small mixing bowl, combine the halved grape tomatoes, balsamic vinegar, and some freshly squeezed lime juice. Set aside.
  2. To make the Sriracha mayo to drizzle over our bowl, in a small bowl, combine either avocado oil or olive oil mayo (the less ingredients, the better), Sriracha, sea salt, fresh, lime juice, and unsweetened almond milk and stir to combine. You can set this aside as well.
  3. To make the turkey burger patties, grab about 1/2 cup of the ground turkey and form into a patties. Try to make the patties as evenly sized as possible so they cook evenly and are done at the same time.
  4. Season both sides of the patties with a mixture of sea salt, ground black pepper, and garlic powder.
  5. Heat a skillet over medium-high heat and add a little olive oil.
  6. Add the patties, being careful not to overcrowd them, and cook about 5-6 minutes per side, until golden brown on both sizes and 165 degrees F internally (you can use a digital meat thermometer to help with this). Remove from the heat and set aside.
  7. To the same skillet, add the quartered red onion and cook on all sides until golden brown and tender, about 3-4 minutes per side. Then remove from the heat.
  8. To make the zucchini noodles, heat olive oil over medium-high heat and add the spiralized zucchini noodles, sea salt, and ground black pepper, and toss to coat. Cook until the noodles are just tender, about 6-8 minutes, tossing frequently.
  9. To make the fried egg, add a little olive oil to a small skillet and heat over low heat. Add the egg and season with a little sea salt and ground black pepper. Cook until the egg whites are solid and the yolk is heated through, about 5-6 minutes. You can either flip over to cook the other side, or keep sunny side up.
  10. To assemble the bowl, start by adding a bed of the sauteed zucchini noodles, followed by our seasoned lean turkey burger patty, the balsamic tomato salad, half the sliced avocado, the charred red onions, and then top off with the fried egg. Drizzle the Sriracha mayo over the top to bring it all together.
SHARE THIS
Share on facebook
Share on twitter
Share on google
Share on pinterest
YOU MAY ALSO LIKE
LEAVE A COMMENT

Leave a Reply

Sign Up For Our Newsletter.

Stay connected for your daily dose of Parenting Advice, Houston Area Events, Awesome Giveaways and much more!

Thanks for joining our family.

Houston Family Download App Button
ROCO Oceans

october, 2020

X
X