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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This is a fun summer supper to add to your rotation. As the summer winds down, it’s the kind of fresh, easy meal that hits the spot. Serve it as a create-your-own bowl — kids love feeling like they made their own supper, and they each get to build it their own way.
2 pounds (910 grams) ground turkey
2 tablespoons chopped parsley
1 tablespoon Haddar Dijon Mustard
1 and 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Pereg Smoked Paprika
black pepper, to taste
1–2 tablespoons Gefen Olive Oil, for grilling
3 ears grilled corn, kernels sliced off
3–4 radishes, thinly sliced
1 avocado, diced
1/2 cup chopped cucumbers
1/2 cup cilantro, chopped
1/2 small red onion, thinly sliced
1/2 small jalapeño pepper, finely diced (optional)
handful arugula
juice of 1 lime
2 tablespoons Gefen Olive Oil
2 teaspoons Tuscanini Red Wine Vinegar
salt, to taste
pepper, to taste
Toss the grilled corn, radishes, avocado, cucumbers, cilantro, red onion, jalapeño, if using, and arugula.
Mix the lime juice, olive oil, vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently. Let it sit while you cook the burgers.
Combine the ground turkey, parsley, mustard, salt, garlic powder, onion powder, paprika, and pepper.
Form into patties — don’t overmix.
Heat a grill or skillet over medium-high heat. Add oil, then cook the burgers for four to five minutes per side, or until fully cooked. Let them rest for a few minutes.
Serve the burgers with the salad on the side — or build a bowl, layering everything. Summer on a plate.
Styling and photography by Sheera Segal
Food Prep by Rochel Leah Bree
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