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Name: Mediterranean-Inspired Turkey Burger Bowls with Charred Veggie Fries
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs lean ground turkey (93% lean or higher); 1 tbsp olive oil, divided; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground coriander; 1 tsp salt, divided; 1/2 tsp black pepper, divided; 1 large lemon, zested and juiced; 2 garlic cloves, finely grated or minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1 large egg; 4 tbsp almond flour; 1 medium zucchini, sliced into thin fries; 1 medium red bell pepper, cut into thick strips; 1 medium eggplant, cut into fry shapes (optional, if not allergic); 1 large avocado, sliced; 1/2 small red onion, thinly sliced; 2 cups mixed greens (arugula, spinach, romaine); 1/2 cup cherry tomatoes, halved; 1 small cucumber, sliced; 1/3 cup tahini (well-stirred); 3 tbsp lemon juice (from above lemon); 2 tbsp cold water; 1 small garlic clove, grated; 1/4 tsp salt

Mediterranean-Inspired Turkey Burger Bowls with Charred Veggie Fries

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This burger bowl reinvents the classic with a Mediterranean twist—juicy turkey patties bursting with fragrant herbs and bold spices, paired with charred veggie fries for crunch and color. Almond flour and fresh herbs bring moisture and flavor to the lean protein, while a bright lemon-tahini sauce ties it all together. Instead of a bun, crisp greens, creamy avocado, and roasted vegetables make each bite vibrant and satisfying. This dish is high in protein, low in carbs, and packed with bold, healthy California summer flavors you’ll rave about.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
In a large bowl, combine ground turkey, smoked paprika, cumin, oregano, coriander, 3/4 tsp salt, 1/4 tsp pepper, lemon zest, half the lemon juice, minced garlic, chopped parsley, chopped mint, egg, and almond flour. Mix gently until just combined.
Form into four thick burger patties. Place on a plate and refrigerate while prepping sides.
Toss zucchini, red bell pepper, and eggplant (if using) with 2 tsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread out on prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and lightly charred at edges.
While veggies roast, heat remaining 1 tsp olive oil in a large cast iron or nonstick skillet over medium-high. Add burger patties and cook 5-6 minutes per side, until deeply browned and internal temp reaches 165°F (74°C). Let rest 3 minutes before serving.
Whisk together tahini, remaining lemon juice, 2 tbsp cold water, grated garlic, and 1/4 tsp salt until smooth and pourable. Add more water if needed for drizzling consistency.
To assemble: In each bowl, add a bed of mixed greens, cucumber, cherry tomatoes, and red onion. Top with a burger patty, arrange charred veggie fries and avocado slices alongside, and drizzle generously with tahini sauce. Serve immediately.