Turkey Burger Meal Prep Bowls for Easier Lunches
Turkey Burger Meal Prep Bowls bring burger night energy to lunch with juicy turkey patties, roasted sweet potato fries, crisp lettuce, tomatoes, pickles, cheddar, and a quick tangy burger sauce.
Equipment
- Large sheet pan
- Parchment paper
- Mixing bowl
- Large nonstick or cast-iron skillet
- Thermometer
Ingredients
- 1 lb ground turkey preferably 93% lean
- 1 small yellow onion about 3 oz / 85 g, grated or very finely minced
- 1 large garlic clove grated or minced
- 1 large egg
- 1 tablespoon full-fat Greek yogurt or mayonnaise sour cream works too
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes about 1 1/2 lb / 680 g total
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher salt for the fries
- 1/2 teaspoon smoked paprika for the fries
- 6 cups chopped romaine or green leaf lettuce sturdier greens hold up better than spring mix
- 1 cup cherry tomatoes halved
- 1/2 cup sliced dill pickles
- 1/2 cup shredded cheddar pepper Jack is good if you want a little heat
Quick burger sauce
- 1/3 cup Greek yogurt
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish or finely chopped pickles
- 1 teaspoon pickle juice
- 1/4 teaspoon smoked paprika
- 1 pinch salt
Optional
- 1 avocado sliced just before eating
- hot sauce or chipotle powder for the sauce
- 1/2 cup cooked rice or quinoa per bowl, for a heavier lunch
Instructions
- Heat the oven to 425°F / 220°C. Line a large sheet pan with parchment paper. If your sheet pan is small, use two pans so the sweet potatoes have room to brown instead of steam.
- Scrub the sweet potatoes and cut them into fries about 1/2 inch / 1.25 cm thick. Toss them with the olive oil, salt, and smoked paprika for the fries, then spread them out with space between pieces.
- Roast the fries for 22 to 30 minutes, flipping once around the 15-minute mark. They are ready when the edges blister a little and the thickest pieces are soft all the way through; if your oven runs cool, they may need closer to 35 minutes.
- While the fries roast, add the ground turkey, grated onion, garlic, egg, Greek yogurt or mayonnaise, salt, smoked paprika, onion powder, garlic powder, and black pepper to a bowl. Mix with a fork or clean hand just until combined, stopping once you do not see streaks of egg or seasoning.
- Divide the turkey mixture into 8 small patties, about 2 oz / 55 g each. Shape them a little wider than you think they need to be and press a shallow dent in the center with your thumb. If the mixture sticks, wet your hands with cold water.
- Heat a large nonstick or cast-iron skillet over medium heat and add a thin slick of oil if your pan needs it. Cook the patties for 3 to 4 minutes per side, until browned and cooked through to 165°F / 74°C. Do not smash the patties while they cook.
- Make the sauce by stirring together the Greek yogurt, ketchup, mustard, relish or chopped pickles, pickle juice, smoked paprika, and salt. Taste and adjust with another teaspoon of ketchup if it is too sharp, or more pickle juice if it tastes flat.
- Let the patties and sweet potato fries cool for 10 to 15 minutes before closing containers. This helps prevent condensation and soggy meal-prep lunches.
- For eating right away, divide lettuce among four bowls and add tomatoes, pickles, cheddar, two turkey patties, sweet potato fries, and sauce. For meal prep, pack the patties and fries in one compartment, the lettuce and toppings in another, and the sauce in a small cup; if your containers do not have compartments, keep the greens in separate bags or jars.
Nutrition
Calories: 520kcalCarbohydrates: 52gProtein: 35gFat: 24gSaturated Fat: 7gCholesterol: 130mgSodium: 1150mgPotassium: 1050mgFiber: 8gSugar: 14gVitamin A: 26000IUVitamin C: 35mgCalcium: 210mgIron: 3.2mg
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