The Pioneer Woman Tasty Kitchen
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Low Carb Turkey Burger Bowl with Sriracha Mayo

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Level: Easy

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Description

Try this delicious low carb turkey burger bowl that is full of lean protein and lots of other yummy goodness.

Ingredients

  • FOR THE BALSAMIC TOMATO SALAD:
  • ½ cups Grape Tomatoes, Halved
  • ½ Tablespoons Balsamic Vinegar
  • ½ teaspoons Freshly Squeezed Lime Juice (for The Balsamic Tomato Salad)
  • FOR THE SRIRACHA MAYO:
  • ¼ cups Avocado Oil Mayo (or Olive Oil Mayo)
  • 1-½ teaspoon Sriracha
  • ½ teaspoons Freshly Squeezed Lime Juice
  • ⅛ teaspoons Sea Salt
  • 1 teaspoon Unsweetened Almond Milk
  • FOR THE BURGER BOWLS:
  • 1 pound Honeysuckle White Lean Ground Turkey
  • Sea Salt And Ground Black Pepper To Taste
  • ⅛ teaspoons Garlic Powder
  • Olive Oil, For Cooking
  • 1  Medium Red Onion, Sliced Into Wedges
  • 4  Large Zucchini, Spiralized
  • 2  Eggs
  • 1  Avocado, Thinly Sliced

Preparation

To make the balsamic tomato salad, in a small mixing bowl, combine halved grape tomatoes, balsamic vinegar, and some freshly squeezed lime juice. Set aside.

To make the Sriracha mayo to drizzle over our bowl, in a small bowl, combine either avocado oil or olive oil mayo (the less ingredients, the better), Sriracha, sea salt, fresh, lime juice, and unsweetened almond milk and stir to combine. You can set this aside as well.

To make the turkey burger patties, grab about ½ cup of the ground turkey and form into a patty. Repeat with remaining turkey. Try to make the patties as evenly-sized as possible so they cook evenly and are done at the same time.

Season both sides of the patties with a mixture of sea salt, ground black pepper, and garlic powder.

Heat a skillet over medium-high heat and add a little olive oil. Add the patties, being careful not to overcrowd them, and cook about 5–6 minutes per side, until golden brown on both sizes and 165ºF internally (you can use a digital meat thermometer to help with this). Remove from the heat and set aside.

To the same skillet, add the quartered red onion and cook on all sides until golden brown and tender, about 3–4 minutes per side. Remove from the heat.

To make the zucchini noodles, heat olive oil over medium-high heat and add the spiralized zucchini noodles, sea salt, and ground black pepper, and toss to coat. Cook until the noodles are just tender, about 6–8 minutes, tossing frequently.

To make the fried egg, add a little olive oil to a small skillet and heat over low heat. Add the egg and season with a little sea salt and ground black pepper. Cook until egg whites are solid and the yolk is heated through, about 5–6 minutes. You can either flip over to cook the other side, or keep sunny side up.

To assemble the bowl, start by adding a bed of the sauteed zucchini noodles, followed by seasoned lean turkey burger patty, balsamic tomato salad, half the sliced avocado, charred red onions, and then top off with the fried egg. Drizzle the Sriracha mayo over the top to bring it all together.

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