Mozzarella, Arugula, and Tomato Caprese Turkey Burgers with Sweet Potato Tots

Nothing like a good ol' burger and fries! One of my favorite things to do is find ways to healthify some of the best "cheat" meals to satisfy the cravings, but not sacrifice the flavors. I use ground turkey as a healthy sub for ground beef a lot, and I typically end up getting 5-6 meals out of it. Whenever I make turkey burgers/meatballs/etc, I use the whole package, make a bunch of patties, and freeze all the rest raw for an easy meal some night when I'm lazy. It definitely comes in handy if I get stuck at work, get home from the gym late, or am just plain tired.

This was a twist on the traditional burger and fries. I love anything "caprese" style, so this was right up my alley. I think that by now it's pretty obvious how I feel about sweet potatoes, so that goes without saying... and who doesn't love a good old tater tot bringing you back to your childhood?!

This is a perfect summer dish, too. If you're anything like we are in my house, summertime means burgers/hotdogs/BBQ pretty much every weekend all summer. It can get old after a while. By the end of the summer, I usually never want to look at a burger again (at least not until the dead of winter!!). This is a fun way to change it up and keep you from getting sick of traditional barbeque/party food.

Turkey Burger
// gluten free

ingredients:
1 package 94% lean ground turkey
1/2 tsp onion powder
1/2 tsp garlic powder
sea salt and fresh black pepper to liking
handful of spinach
1 tsp red pepper flakes (go easy on this if you don't like spicy!)
1 tsp italian seasoning

toppings:
sliced fresh mozzarella cheese
sliced beefsteak tomato
arugula, dressed in fresh lemon juice, dash of olive oil, sea salt, and lemon pepper

directions: combine all ingredients for turkey burger patties into a bowl. start with a spoon, mixing until combined. once mostly mixed, use your hands to form evenly shaped patties (I typically get about 5-6). use grill or lightly oiled skillet (I use coconut oil), and cook about 5 minutes per side or until cooked through. for the last 2 minutes of the cooking process, add the slices of cheese so it has time to melt. top with tomato and dressed arugula. voila!


sweet potato tots
// gluten free // vegetarian // vegan

ingredients:
1 lb sweet potatoes
1/4 cup brown rice flour
1 tsp sea salt

directions: bring a large pot of water to a boil. add the potatoes to the water and cook for about 20 minutes. remove and let cool (give it enough time so that you can handle the potatoes). once they are cool, the skin will peel off pretty easily. remove all of the skin, and shred the potatoes with a box grater. add the potatoes to a bowl, and combine with flour and salt. when combined, scoop the potatoes and roll them into normal tater tot shapes. place on a baking sheet and cook at 375 for about 30-40 minutes, depending on how crispy you want the outside (flip halfway through).
Recipe adapted from whitneybond.com