Loaded Persian Turkey Burger

Serves 3-4
Sweet Potato Chips
2 medium sweet potatoes, washed

Using a mandolin (or knife) cut thin slices (about ⅛ inch thick). Preheat oven to 375 degrees, and make sure racks are in center and lower positions. Divide sweet potatoes between 2/3 baking pans (might need to bake in batches). I use a silpat to prevent sticking but this is not required. If you don’t use a silpat I would recommend spraying the pan to prevent sticking. Spread them in a single layer on sheets. Bake, flipping once, until crisp, 22 to 30 minutes on each side. Once done remove from heat and allow to dry on cooling rack or paper towel. Toss with salt/pepper to taste.

Burger Preparation
½ pound ground turkey breast
½ pound ground turkey thigh
(it’s optional to mix thigh and breast you can use all thigh or all breast)
1 egg
1 tablespoon mustard
½ cup parsley, chopped
¼ cup oats flour, blended in the food processor to be smooth (flour like consistency)
½ teaspoon coconut oil
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon sriracha
1 onion, grated and squeeze to remove liquid
½ turmeric
1 package hamburger buns (I use Udi’s Gluten Free Buns)

Using your hand blend all ingredients in a medium sized bowl. Once well mixed make patties with hands. I made about 1 inch thick burgers but you can make them smaller or bigger based on how you want them. Add the coconut oil to a medium heat pan and add the burgers gently into the pan. Cook each side until thoroughly browned (about 4-5 mins). Allow it to cook semi-slowly so that the inside is cooked well. Depending on the thickness of the burger you may want to sear it on both sides then put it in a 350 degree oven for 5 mins to finish cooking. Remove from heat and set aside. Separate buns and place in a 350 degree oven flat side down for 4-5 mins. Remove and set aside.

Burger Toppings Preparation
1 red pepper, sliced into thin strips
2 portobello mushrooms, sliced into thin strips
½ coconut oil

Add coconut oil to a medium size pan on medium heat and saute pepper and mushrooms until mushrooms are browned. Remove from heat and allow to cool.

Easy Guacomole
2 ripe avocados, seed removed and spooned into a bowl
1 tablespoon fresh lemon
¼ teaspoon garlic powder
¼ teaspoon pepper

Mix all ingredients until smooth.

Burger Assembly
5-6 pieces of spinach per burger
½ red onion, sliced thinly
½ tomato, sliced thinly
2 slices turkey bacon per burger (cooked according to package directions)
Large Spoonful of guacamole per burger
Buns from above
Burger patties from above
Red Pepper/Mushroom mixture from above

Place a bottom of a burger bun on a plate. Layer with spinach, red onion, tomato, burger patty, red pepper/mushroom, guacamole, bacon, and top of burger bun. Serve with sweet potato fries.