Today’s gluten free recipe comes to us courtesy of Drew Parisi, the coach behind Team Smoothie. Every 4th Sunday of the month, Drew will share a healthy gluten free recipe with us. You can find more gluten free recipes here.
In Palo Alto, we have this fun little restaurant called, The Counter. It’s a chain, so you may very well have one where you live too. They allow you to build your own burger, and I always end up with a fabulously decadent creation topped with sauteed mushrooms, grilled onions, goat cheese, and a runny egg.
They give you the option right off the bat to order your burger with a bun or a salad, served over organic greens and your choice of fresh vegetables. I love that the burger-in-a-bowel isn’t on the “secret” menu – We gluten free foodies can feel welcomed and celebrated ordering right off the regular menu. (They do offer gluten free buns, but why settle for a small, hard roll when you can have your burger displayed proudly, overflowing with toppings, in a glorious BOWL!)
There always comes a time when I start thinking, “I would do this if I were to make this at home,” or, “I wish they offered that as an additional topping.” At this point, I know it’s time to experiment in my own kitchen. Here’s my homespun version of The Counter’s burger-in-a-bowl with plenty of flavor in the burger itself, so you won’t even consider masking its taste with a boring bun.
Turkey Burger in a Bowl Print-Me
An original recipe by Drew Parisi of Parisi Nutrition
1 pound ground turkey
1/2 red onion, diced
2 tablespoons chopped Italian parsley
1 egg (this adds a little moisture – If you’re sensitive to eggs, simply leave it out.)
1 tablespoons Dijon mustard
1 teaspoon hot sauce
Sea salt and freshly ground black pepper to taste
Additional veggies and add-ins (see step 2)
- Mix all ingredients in a large bowl. Shape into uniformly sized patties, and grill over medium-high heat until thoroughly cooked. (Sometimes I just cook them in a pan on my stove when I don’t feel like doing the whole grill thing.)
- Serve over a bed of lettuce and top with plenty of vegetables like grilled onions, sliced tomatoes, dill pickles, cucumbers, sprouts, avocado, jalapeño, etc. Be creative! You can even sprinkle with a bit of goat cheese or good cheddar, and top with a runny egg.
P.S. This is a great meal for leftovers! Double or triple the recipe to take burgers as lunches during the week, or nibble on a burger and some vegetables as part of a balanced snack. You can freeze the patties for up to 3 months.