Preheat oven to 425 degrees. Combine egg, turkey, red onions, lemon zest, garlic, ginger paste, soy sauce, 1-1/2 teaspoon za'atar seasoning, 1 teaspoon harissa seasoning, and salt in a large bowl; do not overmix. Form mixture into 4 patties, about 1-1/2-inch thick; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Not only are these Harissa Turkey Burgers gluten-free, but they're also flavorful and delicious! Serve on lettuce buns with a side of sweet potato fries.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee large egg | ||
| 1 package(s) (16-oz.) 93% lean fresh ground turkey | ||
| ½ c. Short Cuts chopped red onions | ||
| 1 tbsp. lemon zest | ||
| 1 tbsp. bottled minced garlic | ||
| 1 tbsp. refrigerated ginger paste | ||
| 1 tbsp. gluten-free soy sauce | ||
| 3 tbsp. salt-free za'atar seasoning, divided | ||
| 4 tbsp. salt-free harissa seasoning, divided | ||
| ⅛ tsp. kosher salt | ||
| 1 package(s) (19-oz.) frozen gluten-free sweet potato fries | ||
| ¾ c. Hy-Vee plain Greek yogurt | ||
| 1 tbsp. chopped fresh chives, plush additional for garnish | ||
| 1 tbsp. lemon juice | ||
| ½ package(s) (11.75-oz.) Short Cuts tricolor bell pepper strips, for serving | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 1 head(s) butterhead lettuce, separated into leaves, for serving | ||
| ½ medium cucumber, cut into 1/4-inch-thick slices, for serving | ||
| 4 tomatoes, sliced, for serving | ||
| Alfalfa sprouts, for serving |
Things To Grab
- Large bowl
- Whisk
- Hy-Vee nonstick cooking spray
- Large nonstick skillet
- Small bowl
Directions
Bake frozen fries according to the package directions. For yogurt sauce, whisk together yogurt, 1 tablespoon chives, lemon juice, and 1 teaspoon harissa seasoning in a small bowl; set aside.
Generously spray a large nonstick skillet with nonstick spray. Heat over medium heat. Add bell peppers, remaining 1-1/2 teaspoon za'atar seasoning, and 1 teaspoon harissa seasoning. Cook for 4 to 5 minutes or until peppers are tender and begin to brown, stirring frequently. Remove peppers from skillet; set aside.
Heat olive oil in same skillet over medium-low heat. Add turkey patties; cook for 8 to 10 minutes or until patties reaches 165 degrees, turning halfway through.
To assemble, slightly overlap 3 to 4 lettuce leaves on each of 4 serving plates. Near the edge of lettuce leaves, layer with cucumber slices, tomato slices, turkey patties, and bell peppers. Top each with 1 tablespoon yogurt sauce and alfalfa sprouts. Garnish with additional chives, if desired. Serve fries with remaining yogurt mixture.
Nutrition facts
Servings
670 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 130mg
- Sodium: 1,240mg
- Total Carbohydrates: 48g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 20%