Green Goddess Turkey Burgers with Herby Tahini Sauce
These burgers scream spring. And are so fresh + flavorful.
I’ll eat them as shown here, or will crumble up the leftovers for lunch the next day to make a “burger salad” using the tahini sauce thinned out with a little more vinegar or lemon juice as my dressing.
Green Goddess Turkey Burgers with Herby Tahini Sauce
Serves 4
Ingredients:
For the Tahini sauce
1 clove garlic, minced
1/3 cup tahini
3 Tbs. water
1 lemon, juiced
2 Tbsp. apple cider vinegar
1 handful parsley
1 handful cilantro
1/2 a jalapeño, seeds removed
1/2 tsp. fine sea saltFor the burgers
3/4 cup finely grated zucchini - squeezed & drained
1/2 a small yellow onion, grated
2 cloves garlic, grated or 1/2 tsp. garlic powder
1 Tbsp. of Dijon mustard
2 tsp. of coconut aminos
1/4 cup chopped fresh dill or 1 tsp. dried dill
1 Tbs. chopped fresh thyme or 1 tsp. dried thyme
fine sea salt and freshly ground pepper, to taste
1 lb. of ground turkey or chicken
1/4 cup almond flour or GF breadcrumbs, if needed
avocado oil, for cookingTO SERVE
2 avocados, sliced or mashed
2 handfuls baby arugulaOptional, gluten-free or sprouted burger buns
Directions:
FOR THE TAHINI SAUCE: Add all ingredients into a blender or food processor and whizz them up until a smooth, creamy sauce forms. Taste and adjust seasonings as needed - more salt, lemon, etc.
FOR THE BURGERS: Be sure to grate the zucchini using the smaller holes in your box grate and squeeze as much water out as possible. Add all ingredients into a mixing bowl except the ground turkey and breadcrumbs. Mix well to combine. Then add the turkey and gently mix together until just incorporated. If the turkey mixture seems too wet, add almond flour or breadcrumbs to help it come together.
To cook the burgers, heat oil in a skillet over medium heat or preheat your grill. Cook burgers, flipping at the 3-5 minute, until cooked through. (You can also cook these on a sheet pan in the oven at 400 degrees for ~18 minutes.)
Assemble burgers how ever you feel. I like mine with a good dollop of green sauce and avocado on top. Served with some roasted potato and carrot fries on the side.
Tips
Make Ahead
The tahini sauce can be made a few days ahead of time. I often make a double batch because it’s good on anything — eggs, as a salad dressing, a dip for veggies.
For the Kids
I’ll turn these into a cheese burger for Leena. And you can leave the jalapeño out of the tahini sauce.
