California Burger Bowls Recipe

California Burger Bowls Recipe
California Burger Bowls Recipe photo by Taste of Home
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California Burger Bowls Recipe

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Burgers are a weekly staple at our house all year round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir Kansas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons fat-free milk
  • 2 tablespoons quick-cooking oats
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1 pound lean ground turkey
  • 4 cups baby kale salad blend
  • 1-1/2 cups cubed fresh pineapple (1/2 inch)
  • 1 medium mango, peeled and thinly sliced
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1 medium sweet red pepper, cut into strips
  • 4 tomatillos, husks removed, thinly sliced
  • 1/4 cup reduced-fat chipotle mayonnaise

Directions

In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients. Yield: 4 servings.
Health Tip: Top these burger bowls with homemade guacamole instead of chipotle mayonnaise and they’re gluten-free! Be sure to use certified gluten-free oats in the burger patties.

Test Kitchen Tips
  • If you can't find tomatillos, try substituting green tomatoes or canned green chilies.
  • For a fun flavor twist, substitute curry powder for the chili powder and serve with mango chutney instead of the mayo.
  • Originally published as California Burger Bowls in Simple & Delicious August/September 2017

    Nutritional Facts

    1 serving: 390 calories, 19g fat (4g saturated fat), 83mg cholesterol, 666mg sodium, 33g carbohydrate (22g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit, 2-1/2 fat.

    • 3 tablespoons fat-free milk
    • 2 tablespoons quick-cooking oats
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon pepper
    • 1 pound lean ground turkey
    • 4 cups baby kale salad blend
    • 1-1/2 cups cubed fresh pineapple (1/2 inch)
    • 1 medium mango, peeled and thinly sliced
    • 1 medium ripe avocado, peeled and thinly sliced
    • 1 medium sweet red pepper, cut into strips
    • 4 tomatillos, husks removed, thinly sliced
    • 1/4 cup reduced-fat chipotle mayonnaise
    1. In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
    2. Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients. Yield: 4 servings.
    Health Tip: Top these burger bowls with homemade guacamole instead of chipotle mayonnaise and they’re gluten-free! Be sure to use certified gluten-free oats in the burger patties.

    Test Kitchen Tips
  • If you can't find tomatillos, try substituting green tomatoes or canned green chilies.
  • For a fun flavor twist, substitute curry powder for the chili powder and serve with mango chutney instead of the mayo.
  • Originally published as California Burger Bowls in Simple & Delicious August/September 2017

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