I’m not gonna lie…We killed these bowls in 5 minutes flat and two nights in a row, at that. On the second night, I tweaked the lime crema dressing a little and it was drool-worthy. The deconstructed burger is the PERFECT way to eat a salad IMO. I’ve never been a huge salad fan. I like a nice summer salad when berries are in season and actually taste like berries. We’ve all been there, am I right? You go to Costco or the supermarket, see those strawberries, tomatoes and bluebs in February and we trick ourselves into thinking they are going to taste like anything more than cardboard and regret. They get me every time! Damn those displays! It’s like food blogger crack! My suggestion to you when building a salad: Buy ingredients that are in season or that don’t really matter what time of year they are grown (hydroponic type) and give your tastebuds what they deserve, damn it.
Ok, rant over. I did buy tomatoes, that, thankfully tasted like tomatoes. The trick? Don’t put them in the fridge. Leave your tomatoes on the counter and in a little sunlight. It does wonders. Also: don’t be afraid of a little less than firm tomato. Those little dudes are much more flavourful! Use a sharp knife, and little salt and pep and you’re basically Jamie Oliver.
Life updates: We OFFICIALLY sold our home. Only a few more weeks to closing and we move into our new pad. I’m so jazzed about it all. I’ll def have a bunch of IG stories to show you all the new place and as we start to make it our own. I also have a few collabs coming down the line with some new and exciting companies so stay tuned on my IG feed and stories for those. I’m flying to Ottawa, Ontario next week to play in the Canadian 4-on-4 Ultimate Championships (C4UCs) and the team is pumped to play. Our crew is great, we all get along and we like to play hard. It’ll be interesting to try and pack up the house, travel and work between now and our closing dates. Bring on the chaos!
Sincerely,
Les xo
*yields 1 burger bowl
Ingredients:
for the burgers: (makes 4. You can double the salad and dressing recipe to make 2 bowls and so on)
- 1tbsp avocado oil
- 1 package of ground turkey (600 grams)
- 1/4 cup chopped scallions
- 1 organic free-range egg
- 1/3 cup almond flour
- 2 tbsps The New Primal Marinade *
- salt and pepper to taste
for the salad:
- one sweet potato peeled and cut into chunks
- Lettuce (used romaine but you could sub iceberg, boston, spring mix or kale/spinach)
- 2/3 tomatoes (I used prova) cut into quarters
- a few tbsps chopped scallions
- sliced mini sweet peppers (I used yellow and orange)
- 1/2 avocado (sliced)
- pea shoots or another micro green for garnish
Feel free to add any other salad ingredients you might find on a turkey burger ie. bacon, pineapple chunks, egg, cheese (if not paleo) etc.
for the lime crema dressing:
- the juice of 1 lime
- 1 tbsp homemade mayo (or primal kitchens avocado mayo, or, if eggs aren’t your jame, you could sub for coconut milk)
- 1 tbsp finely chopped cilantro
- 1 tsp fresh chopped chives
- 1/8 teaspoon garlic powder
- salt and pepper to taste
Method:
Preheat the oven to 425. Place sweet potato chunks on a parchment lined baking sheet, spray or toss in avo oil and salt and bake until golden brown (turn the potatoes halfway through the baking process and arrange them far enough apart so that they roast and don’t steam). Bake time is about 40 mins depending on chunk size. Heat avo oil on a large frying pan on medium heat. Mash all turkey ingredients in a bowl with a fork until well incorporated. When you’re ready to drop the burgers on the pan, form the turkey into patties**. While the burgers are frying on one side, prep the lime crema. Whisk all dressing ingredients together and set aside in fridge. Flip your burgers and cook until they reach an internal temp of 165 f. Arrange all salad veggies on one side of your plate. Place roasted sweet potato in the other side. Top with burger and drizzle with lime dressing. Garnish with micro greens and Voila! The tastiest lil’ burger bowl that ever did exist.
*If you don’t have The New Primal Marinade, you can sub with coconut aminos, a splash of apple cider vinegar, a pinch of garlic and onion powder, paprika and salt and pepper.
**It’s easier to form the patty and place it directly on the pan as opposed to having them pre made. The meat is sticky and difficult to work with once it’s been sitting on a plate.
No Comments