Recipe by Jonathan Aviv

Turkey Burgers with Arugula-Ginger Salad

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Meat Meat
Easy Easy
2 Servings
20 Minutes

Think of these as “breadless” burgers as they are not served in a bun. But who needs a bun if all the goodness of the inside—a deliciously cooked patty and fresh vegetables—is still on the plate?


Turkey Burgers

  • 4 and 1/2 ounces ground turkey (white meat, dark meat, or a combination)

  • 1/2 medium carrot, shredded

  • 1/3 medium stalk celery, chopped

  • 3 tablespoons shredded zucchini, squeezed to drain excess liquid (optional)

  • 1 small red potato, shredded

  • 1/4 teaspoon Celtic salt

Carrot-Ginger Dressing

  • 1/2 raw carrot, shredded

  • 1 tablespoon organic olive oil

  • 1 tablespoon agave nectar

  • 1/4 inch fresh ginger, peeled and coarsely chopped

  • 1/4 teaspoon Celtic salt

  • 1/4 cup water


  • 1/2 cup finely chopped arugula

  • 1 and 1/2 cups fresh spinach


Prepare the Turkey Burgers


In a large bowl, combine the turkey, carrot, celery, zucchini (if using), and potato and sprinkle with salt. In a separate bowl, whisk the egg and pour half of it over the turkey mixture. (Be careful not to use all of the egg, as the turkey might become too wet.) Mix the turkey mixture thoroughly and then make three to four burgers from it. On another plate, pour out the flour and then coat each burger completely.


In a nonstick pan, heat the oil over low heat, then place the burgers in the pan. Cover and cook for four to five minutes, turning over at least once.


After the burgers are cooked, remove from the heat and drizzle each burger with one to two sprays of liquid aminos.

Prepare the Dressing


In a food processor, pulse the ingredients until smooth.

Prepare the Salad


Toss the greens with the carrot-ginger dressing and serve alongside the turkey burgers.


Recipe excerpted from The Acid Watcher Diet: A 28-Day Reflux Prevention and Healing Program by Jonathan Aviv MD, FACS (Harmony). Copyright © 2017. Purchase on Amazon.

Turkey Burgers with Arugula-Ginger Salad

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