I've been eating mostly plant-based and pescatarian for the past 4 years, but this summer, I've been teaching a lot of yoga and out on the ocean mermaid-ing it up more, and find myself craving lean animal protein more often than usual. If there's one thing I've learned from yoga, it's that we need to listen to our bodies. And last Friday, on the 4th of July, my body said - give me a delicious turkey burger, now!
1.5 lbs organic ground turkey
1 organic brown egg
1 bushel of cilantro
1 tablespoon of turmeric, in powder form
1 cup of chopped red onion
cracked black pepper
low sodium Worcestershire sauce (or Braggs liquid aminos)
*2 whole avocados for topping
In a mixing bowl, place the ground turkey and crack the egg overtop. Mix together with your hands until the turkey is moist. Then, add the Worcestershire sauce. At this point, the turkey should be plenty moist and able to stick together into patties. If not, add more liquid or a 2nd egg, if needed. Fold in the chopped onions, cilantro and spices. If you eat cheese, a fun compliment is to shape the turkey into patties, then press a bit of cheese into the middle of each one. My favorite is a honey goat cheese made locally here in San Diego. Put on the grill until fully cooked then enjoy!
*zen girl time-saving tip: I generally like to make double what we will eat. You can re-heat the left overs and make turkey tacos for the next day's lunch or dinner.