Is it just me, or is this Spring starting to feel more like Summer?
Considering today is supposed to be 80° and tomorrow (my birthday!) a high of 86°, I’m saying the world is kicking into Summer mode early. Well, maybe just the Northwest, but I’ll take it!
Over the past couple of weeks, my boyfriend has been working a ton, so to avoid having to roast myself while cooking inside, I’ve been learning how to grill. It’s actually really, really easy, so if you have any reservations about grilling, make like Nike and just do it! Seriously. I’ve mentioned I’m the most accident prone person ever, and I’ve yet to have a grilling incident (knock on wood). I’ve now successfully mastered steaks, chicken, burgers, and kabobs! Okay, enough of my humblebrags though, and onto these bomb turkey burgers.
I’ve made several tweaks along the way, and all the ingredients listed make for perfect amount of flavor and maximum juiciness. The olive oil is essential for keeping these babies super moist and delicious. (I know everyone loves the word moist, so I like to sneak it in every chance I get. I think I’m funny.) To keep it Paleo, I like to eat mine in a lettuce bun topped with avocado or, preferably, a big scoop o’guac, and if you wanna take it to the next level, a fried egg.
Trust me. Juicy burger meet drippy egg meet guac? Match made in heaven.
- 16 oz ground turkey
- 2 teaspoons olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons Trader Joe's 21 Seasoning Salute (or sub Italian seasoning)
- 2 teaspoons dried parsley
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon minced garlic (or ½ teaspoon garlic powder)
- 4-6 green onions, sliced
- ¼ sweet bell pepper, diced
- coconut oil, for frying
- Combine all ingredients, except coconut oil, in large bowl.
- In large skillet, heat a few tablespoons of coconut oil over medium-high heat (about 7/10)
- Divide turkey mixture into 4 equal portions and form into patties.
- Fry in coconut oil* until bottom has begun to turn golden, about 5 minutes. Flip patties and cook about 5 more minutes. Check internal temperature with thermometer. Cook until patties reach 165° F.
- Serve with a lettuce wrap or bun.
If you make this, be sure to tag it with #odessadarling on Instagram! I’d love to see what you’re making 🙂