tags - acidrefluxrecipes
Turkey Burgers With Rocket-Ginger Salad
Serves: 3 + leftovers Prep and cooking time: 15-20 minutes
Ingredients
TURKEY BURGERS:
1kg ground turkey (white meat, dark meat, or a combination) 2 medium carrots, grated 1 medium cellery stalk, chopped 12 tablespoons grated courgette, squeezed to drain excess liquid (optional) 4 small red potatos, grated 1 teaspoon Celtic salt 4 small eggs 8 tablespoons whole-wheat flour 3 teaspoons olive oil Bragg Liquid Aminos
CARROT-GINGER DRESSING:
2 raw carrots, grated 4 tablespoons organic olive oil 4 tablespoons agave nectar 2cm fresh ginger, peeled and coarsley chopped 1 teaspoon Celtic salt
SALAD:
60g finely chopped rocket 180g fresh spinach
Directions
- Make the turkey burgers:
- In a large bowl, combine the turkey, carrot, celery, courgette (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 16 burgers from it.
- On another plate, pour out the flour and then coat each burger completely.
- In a non-stick pan, heat the oil over low heat, then place the burgers in the pan.
- Cover and cook for 4-5 minutes, turning over at least once.
- After the burgers are cooked, remove from the heat and drizzle each burger with 1-2 sprays of Bragg liquid aminos.
- Make the dressing:
- In a food processor, pulse the ingredients with 4 tablespoons water until smooth.
- Make the salad:
- Toss the greens with the carrot-ginger dressing and serve alongside the turkey burgers.
Adapted from recipe: [#aviv2017theacidwatcherdiet]: Dr Jonathan Aviv (2017): The Acid-Watcher Diet: A 28-Day Reflux Prevention and Healing Programme, Hay House UK Ltd, pages 175-6.