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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?
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
1 small egg
2 tablespoons Shibolim Whole-Wheat Flour
1 teaspoon olive oil
liquid aminos
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
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.
In a food processor, pulse the ingredients until smooth.
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.
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