Hi, I'm Dr. Josh Axe and welcome to my kitchen.
Today we're going to be making turkey burgers and we're going to be putting that on a bed
of lettuce along with some saut�ed vegetables.
And the best thing about this recipe is it's quick, it's easy, it doesn't take a whole
lot of ingredients, and so this is something that's even for the most inexperienced person
in the kitchen.
It's again, very easy and doesn't take a lot of time to cook.
So what we're going to do is we're going to start off with the turkey, okay?
So we've got some ground turkey here that we picked up from the store and we're going
to mix this with a few other spices just to kind of add some flavor to it.
So we're going to go ahead and start off and just take this turkey and we're going to put
it in a bowl.
The next thing we're going to do is we're going to add in some spices.
So we're going to start off adding in a little bit of cumin.
Just kind of sprinkle that on there.
Next thing we're going to add is curry, yellow curry powder.
From there, we're going to add on just a little bit of sea salt, then some black pepper, and
finally we're going to add in a little bit of Bragg's Liquid Amino Acid.
This is from fermented soy sauce.
Just squeeze a little bit of that in there.
And then we're ready to get it mixing.
Now, while I mix it up, we're actually going to get this pan heated up.
All right, the next thing we're going to do is add in grapeseed oil.
And the reason why we use grapeseed oil rather than canola oil or vegetable oil is it doesn't
oxidize under heating, so it has a higher heat threshold.
Also, that's also why we don't use olive oil.
Olive oil has a certain heat threshold.
If you go above medium heat, it's going to oxidize and go from being a good fat to a
bad fat.
And so we use things like grapeseed oil, coconut oil, organic butter for cooking.
But grapeseed oil has a lighter flavor and that's why we're using it in this dish.
So you just take a little bit of grapeseed oil, you don't have to go too crazy, just
a little bit in there.
And then the next thing we're going to do is we're going to start mixing up these turkey
burgers.
Mix up all the spices, the seasonings in there.
And once we get that, we're going to take them and we're just going to make them into
patties, like so.
We're going to make about four patties here.
All right, so the turkey burgers have been cooking about five minutes on this one side,
now we're going to flip them over and let them cook about three more minutes.
So, simple enough, just take your spatula here, get these things flipped over.
All right.
And do about three more minutes and they'll be ready to serve.
All right, now that the burgers are done cooking, we're going to start saut�ing the vegetables.
And while the vegetables saut�, we're going to take these burgers and we're going to place
them in the oven at about 350 heat, just to keep them warm as we saut� the vegetables.
And so, simple enough, just take the burgers, and go ahead and put them in a glass plate
here.
And get them in the oven there.
Again, bake for about 350.
And then we're going to use this same oil, same pan to saut� the vegetables in.
Now I am going to add in a little bit more grape seed oil here, in the pan.
Now what we have, starting off, is we've got some red bell peppers we sliced up.
So we're going to just kind of dump those in the pan here.
We have some zucchini that we sliced up, going to add those as well.
Onion, we've got chopped up, red onion there.
And also, some chopped small little green onions here, we're going to add in those as
well.
And so we're going to take all this.
And we're going to throw in some spices as well.
We're going to use a little bit more of this Bragg's Liquid Amino, which is fermented soy
sauce, just to kind of add a little flavor here.
We'll kind of throw that on, like so.
We're going to take a little bit of this Celtic sea salt, sprinkle that on.
And then we're going to do more black pepper.
And there's all kinds of different things you can add on here, and that's the one thing
we may do right now is just add a little bit of curry as well.
But anything you'd like to do to kind of spice things up is great.
So you add a little bit of curry here, to the sauce.
Running out of curry there.
All right, and then once you get that you're going to just spend a little bit of time to
get this all mixed up here.
I'm going to take a minute now and just talk about the benefits of this recipe.
Starting off with the turkey.
We know turkey has got a lot of good protein in it, also amino acids.
Then moving onto the vegetables.
We've got this zucchini here, which has high levels of folate, potassium, and vitamin A.
Looking at the red peppers, we know that's really high in vitamin C and also lycopene,
which has been shown to help fight cancer.
The onions, we know they're full of allicin, which is a natural anti-viral, natural anti-bacteria.
And sulfur, which actually helps clean out your arteries, helps your body detox.
Just a few other things here, looking at the sea salt, we know that that actually has a
lot of trace minerals in it, as well as the curry we used here.
Curry has turmeric in it, which is a natural anti-inflammatory, so it's going to help reduce
inflammation in your body, allowing your body to heal faster.
All right, our turkey burgers are ready to serve.
So what you're going to do here, you start off with a bed of spring mix lettuce.
You're going to take a couple of these turkey burgers and kind of place them on here like
this.
Then you're just going to take the mixed vegetables and kind of lay them on here like so.
This turkey burger dish is great for when you're having guests over.
It's very colorful.
Again, easy and quick to make.
So try it out and we'll see you next week.