Alaska Burgers are typically made with ground beef, but since we prefer turkey, we decided to adjust the recipe to fit our preferences. To keep the recipe sugar-free, we used Coconut Aminos instead of traditional Worcestershire sauce. It adds a sweet and salty flavor that we really enjoy. We first discovered this recipe 15+ years ago in Rachael Ray’s original “30-Minute Meals” cookbook. Since then, we’ve prepared many variations, but if you’re keen to discover the original, you can find the book here.
Alaska Turkey Burger Salad
- 1 lb ground turkey thigh
- 2-3 green onions finely chopped
- 2 tsp Coconut Aminos
- 1/4 tsp allspice
- 1/2 tsp ground cumin
- Kosher salt to taste
- freshly ground black pepper to taste
- 4 oz non-dairy cheese cut into 4 pieces
- 3 tbsp balsamic vinaigrette
- 1 head bib lettuce roughly chopped
- 1 tomato sliced
- 1 avocado sliced
- 1/2 English cucumber sliced
- Mix the ground turkey with your green onion, Coconut Aminos, allspice, cumin, Kosher salt, and freshly ground black pepper. Separate into quarters.
- Take a 1 ounce block of non-dairy cheese and place it in the middle of a quarter of the meat mixture. Form the pattie around the cheese, creating a burger that’s around 3/4 – 1 inch thick. Repeat three times to create four burgers.
- Heat a nonstick pan on medium heat and place the burgers onto the pan. Cook 5-6 minutes on each side. The meat should be cooked through and the cheese melty; cut into a burger to check the color of the meat if you’re concerned about doneness.
- Prepare the vegetables: lightly dress the bib lettuce with balsamic vinaigrette, divide it into 4 salad bowls, and layer on the sliced veggies. Add one burger to each bowl, and enjoy!