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It’s can be enjoyed for breakfast, lunch, or dinner. Make the whole recipe and send love to your future self with leftovers – because eating yummy leftover food is a pleasure, not a chore. Feeding you and your future self healthy, nourishing, colorful food is MY kinda self care. #cookbycolor

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Umami Turkey Burger

  • Author: Stephanie Stanley


  • 2 lbs. dark ground turkey ⁣
  • 2 Tbsp coconut aminos⁣
  • 1/3 cup almond flour⁣
  • 1/4 cup diced sundried tomatoes (packed in oil), chopped small *make sure they are compliant⁣
  • 1 jalapeño, minced ⁣
  • 1/2 Tbsp onion powder⁣
  • 1/2 Tbsp garlic powder⁣
  • 2 tsp. dried basil⁣
  • Salt and pepper to taste⁣


  1. PREHEAT grill to medium (either bbq or grill pan or cast iron)⁣
  2. SEASON turkey with salt (generously) and pepper, onion powder, garlic powder, dried basil.⁣
  3. ADD coconut aminos, sundried tomatoes, jalapeno and almond flour. ⁣
  4. MIX with your hands until goods are distributed taking care to not overmix. ⁣
  5. FORM into 6- 8 patties depending on your size preference.⁣
  6. COOK, covered – approximately 4-5 minutes on the first side, 3ish minutes on the second until the internal temperature is 165. ⁣
  7. SERVE as you wish!


Served here on iceberg lettuce buns with tahini, tomato, cucumber, red onion, and avocado. Feel free to put it on a salad, or between #sweetpotatoast! ⁣

November 25, 2020