Shell Be’s Summer Turkey Burgers

If you had to pick beef burger or turkey burger what would you go with?! I’d probably normally say beef burger but after experiencing this turkey burger I think I might just have to say TURKEY BURGER! Not only was it full of flavor, but it was also incredibly juicy. And not to mention quick to throw together.

 Serving Size: 4

What you need:

1 lbs lean ground turkey meat

2tbsp breadcrumbs

½ tsp Special Shit Chicken Shit seasoning

½ tsp M Salt

½ white onion (finely chopped)

¼ cup parsley (chopped)

1 egg

1 tbsp ricotta cheese

Optional extras:

Brioche Buns

Romaine lettuce

Pecorino cheese

Croutons

4 sweet potatoes

What you do:

1.     Pre-heat the oven to 375.

2.     Mix the wet ingredients in a bowl (egg & ricotta cheese). Add in the parsley and onion, stir until combined. Next add in the turkey meat, followed by the dry ingredients (breadcrumbs, Chicken Shit seasoning, S Salt) mix until well combined. Tips: Do not over mix the meat. Expect: The mix to be sticky.

3.     Next split the turkey mix into 4 balls, shape each one into a patty, and place on wax paper (I used tinfoil because I ran out of wax paper 🥴 )

4.     Heat about 1tbsp avocado oil in a pan (I used my Our Place pan), place the 4 patties into the pan and cook for about 2 minutes. Flip the patties and cook for 2 minutes on the other side. Patties should be slightly crisped on both sides.

5.     Transfer the patties to a pan and place in the oven at 375 for 5 minutes.

6.     Remove from the oven. If you’re going with a bun, place the patty on a bun (I used a brioche bun and lightly toasted it). I topped the burgers with fresh slices of avocado.

What to pair it with:

 I went with a simple side Caesar salad and baked sweet potato! But of course you can pair with your favorite burger sides.

1.     For the Caesar, I chopped up some Romaine lettuce, added in some croutons, and topped with grated Pecorino cheese. I used Ken’s Simply Vinaigrette Caesar dressing. Personal Preference: I personally prefer an oil-based dressing to a cream-based dressing. Topped with a sprinkle of salt and some crushed pepper.

2.     For the sweet potatoes, first rinse and clean them, then use a fork to make little holes all over the potatoes. Next place each potato on a piece of tinfoil, drizzle each with avocado oil and sprinkle S Salt on top. Wrap them up in the tinfoil and stick them in the oven at 375, cook time varies depending on the size of the potato. (I was using small sweet potatoes and it took about 30 minutes for them to cook).

3.     Cut the sweet potatoes in half, add a sliver of butter, and sprinkle with salt.

4.     Plate it all up and ENJOY!