For the turkey burgers:
1 lb. organic ground turkey
1 tsp granulated garlic
1 tsp onion powder
1 tsp dried parsley
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp salt
¼ tsp ground black pepper
For the bowls:
2 C or more of mixed greens
⅓ C sliced cherry tomatoes
1 small persian cucumber, diced
Small handful of shredded cabbage
Small handful of shredded carrots
Balsamic vinegar and olive oil for the dressing
Salt and pepper to taste
In a mixing bowl, add the ground turkey and all seasonings. Use a rubber spatula or hands to mix in the seasonings into the turkey until combined. Form into burgers (about the size of your palm) and flatten slightly so they cook evenly.
While the burgers are cooking, assemble salad bowls and set aside.
In a pan, spray with avocado oil cooking spray and turn the heat up to medium. Add as many burgers as you can, and cook on the first side for about 4 minutes. Reduce the heat to medium low, and flip each one. Cook the burgers for about 5 minutes, and then add a lid for an additional 3 minutes or so, or until the internal temperature of each burger reaches 160 degrees.
Once cooked through, remove from the heat and top each salad with 1-2 and drizzle olive oil, balsamic vinegar, some extra salt and pepper and enjoy!