Sun-Dried Tomato & Harissa Turkey Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe, featured in Cook. Nourish. Glow, is a favorite of Amelia Freer's. She writes that it's "brilliant for batch cooking" and you won't even miss the bun. Credit: Susan Bell
  • For the burgers:
  • 1 pound ground turkey
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 4 tablespoons chopped fresh herbs, such as parsley or cilantro
  • 6 sun-dried tomatoes, finely chopped
  • 1 egg yolk
  • 2 teaspoons harissa paste (find it at specialty markets or make it yourself)
  • Sea salt and freshly ground black pepper
  • Coconut oil
  • To serve:
  • 1 head gem lettuce, leaves separated
  • 1 avocado, peeled, pitted and cut into slices
  • 2 vine tomatoes, sliced
  • Dijon mustard
  1. Mix the ground turkey, shallots, garlic, herbs, sun-dried tomatoes and egg yolk together in a large bowl. Add the harissa paste, season well with salt and pepper and mix again.
  2. Using your hands, divide the mixture into four and press into patties, roughly 1 inch thick. Place on a plate, cover with plastic wrap and refrigerate for 30 minutes.
  3. When you are ready, preheat the oven to 400 degrees.
  4. Remove the burgers from the fridge and lightly grease a nonstick baking sheet with a touch of coconut oil. Arrange the burgers on the sheet and bake in the oven for 20 to 25 minutes, turning once halfway through cooking.
  5. Serve the burgers on a bed of the lettuce leaves with the sliced avocado and tomato on top of each one. These are particularly lovely with a dollop of Dijon mustard.
Reprinted from Cook. Nourish. Glow. by Amelia Freer. Copyright (c) 2016 by Amelia Freer. All rights reserved. By permission of Harper Wave. Available wherever books are sold.
Recipe by Fit Bottomed Girls at