Name: Beef and pickle burger bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, cut into 3/4-inch wedges; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 7 oz 99% lean ground turkey; 1/4 tsp garlic powder; 1/2 tsp onion powder; 3.5 oz iceberg lettuce, shredded; 2 oz plum tomato, diced; 2 1/2 tbsp red onion, finely diced; 2 1/2 tbsp nonfat Greek yogurt; 1 tsp light mayonnaise; 2 tsp yellow mustard; 1 1/2 tbsp sweet pickle relish; 1/2 tsp paprika

Nutrition

Per serving

429 calories

Protein: 51g; 47% of calories
Carbs: 36g; 33% of calories
Fat: 9g; 20% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 425°F. On a half-sheet pan, toss the potato wedges with the oil, half the salt, and half the pepper. Arrange them cut-side down. Roast for 12 minutes, flip, and roast for 10 to 12 minutes more until the edges are browned and the inside is tender when pierced with a knife.
While the potatoes roast, whisk together the Greek yogurt, light mayonnaise, mustard, relish, and paprika in a small bowl. Set aside in the refrigerator.
Heat a nonstick skillet over medium-high heat. Add the ground turkey, garlic powder, onion powder, and the remaining salt and pepper. Cook, breaking the meat into crumbles, for 6 to 8 minutes until the meat is opaque and cooked through. Done when opaque in the center, 165°F.
Place the shredded lettuce in a wide bowl. Top with the diced tomato, red onion, roasted potatoes, and seared meat. Drizzle with the special sauce.

Nutrition

Ingredients

Instructions

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