Turkey Cheeseburger Salad Bowls
Garlic-seasoned turkey and softened onion top crisp iceberg lettuce with cheddar, classic burger toppings and a tangy yogurt burger sauce.
10 min
Prep
18 min
Cook
4
Serves
470
Calories
Macros · per serving
46g protein
18g carbs
22g fat
Ingredients
For 4 servings
- 700 g lean ground turkey
- 100 g red onion
- 600 g iceberg lettuce
- 300 g cherry tomato
- 80 g dill pickle
- 40 g pickled pepperoncini pepper
- 100 g cheddar cheese
- 160 g plain Greek yogurt
- 60 g ketchup
- 30 g yellow mustard
- 10 ml white vinegar
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 30 ml water
Instructions
- 1
Rinse the lettuce and tomatoes, then dry well. Chop the lettuce, halve the tomatoes and finely dice the onion. Drain and slice the pickles into approximately 16 slices, drain and slice the pepperoncini, and grate the cheddar.
- 2
Put the onion and 30 ml water in a 30 cm nonstick skillet with a lid. Cover and cook over medium heat for about 4 minutes, stirring once, until the onion begins to soften.
- 3
Uncover and add the raw turkey, garlic powder, salt and black pepper. Cook over medium-high heat for 10–12 minutes, breaking the meat into small crumbles and stirring frequently, until excess liquid has evaporated and the turkey reaches 74°C/165°F in several of the thickest clumps.
- 4
While the turkey cooks, stir the yogurt, ketchup, mustard and vinegar together in a small bowl, returning frequently to stir the skillet.
- 5
Divide the lettuce, tomatoes, pickles and pepperoncini among four large bowls. Using a serving spoon, add the hot turkey and onion, sprinkle with the cheddar and spoon over the dressing. Serve immediately.
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