It’s that time of year again, and one of the hardest things to give up when I started going kosher was my favourite big juicy cheeseburger. I had to come up with an alternative, and here it is!
Makes 2 1/2lb burgers
- 1 pound Kosher Valley ground turkey
- 1 teaspoon black pepper
- 1.5 teaspoons kosher sea salt
- 1/2 teaspoon Hungarian hot paprika (yeah, I know…I buy it in bulk, ha!)
- 2 tablespoons kosher olive oil
- 1 organic avocado
- 1 Roma tomato, diced
- 1 handful washed and dried baby spinach
- 6 strips Turtle Island tempeh bacon strips, browned (if you eat pork, you could use real bacon but the tempeh gets extra crispy)
- 2 whole grain kosher hamburger buns
In a medium mixing bowl, combine ground turkey, salt, pepper, and paprika (hands work best).
Form meat mixture into two 1/2lb patties.
Heat 2tbsp olive oil over medium high heat and add meat patties once the oil is hot. They should cook to an internal temperature of 175 and then be allowed to rest for a few minutes before serving. This will likely take ten minutes per side (especially if you like it a little crisp on the outside like I do).
While the patties are cooking, cut the avocado in half, remove the pit, and place the flesh in a bowl. Smash well with a fork and mix in diced Roma tomato. Set aside.
Toast the whole grain buns in a toaster, toaster oven, or under your broiler and then spread the avocado mixture evenly over both.
Distribute tempeh strips and spinach evenly between the two bottom buns and place the rested meat patty on top. Place top bun on top, and you’re done! Goes well with sweet potato fries.