Move over Burrito Bowl, this Burger Bowl is about to change your life and your palette! Turkey burgers are flavored with pancetta and Italian seasonings, topped with balsamic caramelized onions, melted mozzarella and served atop roasted sweet potatoes, romaine, roasted tomatoes and finished off with a Lemon Basil and Roasted Garlic Aioli. This mouthwatering Burger Bowl is an original dish that is healthy, filled with flavor and will make you completely forget about needing a bun for your burger. This Burger Bowl is a favorite weeknight dish and having the extra burgers for the week is convenient and comforting. Do yourself a favor and try this Turkey Burger Bowl out for yourself today!
Burger Bowls
Grocery List:
3 - Medium Sweet Onions, sliced into strips
2 - Tbsp Unsalted Butter
1 - Head of Garlic
2 - Roma Tomatoes, sliced in half
1 Lb Ground Turkey (93 % lean)
1/2 Cup - Diced Pancetta
1 Tsp - Garlic Powder
1/2 Tsp - Ground Mustard
1/2 Tsp - Dried Thyme
1 Tbsp - Tomato Paste
1/4 Cup - Parsley, minced
1/4 Cup - Grated Parmesan
2 Tbsp - Balsamic Vinegar
1 Cup - Fresh Basil
1/2 Cup - Mayonnaise
1 - Lemon (juice of 1)
2 - Sweet Potatoes, sliced into quarters
1 - Romaine Heart, shredded
3/4 cup - Shredded Mozzarella
Olive Oil
Directions:
1. Preheat oven to 425 degrees
2. Put a medium sauté pan that has some depth to it on the stove. Add 2 tbsp of olive oil and raise heat to medium
3. Once the oil is fragrant, add in 1 tbsp of unsalted butter and as the butter melts - add in your sliced onions. Hit the onions with a pinch of kosher salt and allow the onions to sauté in that pan. Be sure to toss occasionally
4. With a knife, slice the top of the head of the garlic off, exposing the tops of the bulbs. Hit the head of garlic with a dash of kosher salt and drizzle about 1/2 tbsp of olive oil. Wrap the garlic in aluminum foil creating a small air pocket at the top
5. Season the halved tomatoes with a pinch of kosher salt and a drizzle of olive oil and then place on an oven-safe tray with the sliced side facing up. Place the wrapped garlic on the tray with the tomatoes and place in the oven for about 25 minutes
6. Check in on your onions making sure they are not sticking to the pan. Toss occasionally
7. In a large bowl combine the ground turkey, pancetta, minced parsley, tomato paste, grated parmesan, garlic powder, dried thyme, and dried mustard and mix together. Once mixed evenly create 3 even turkey burger patties (about 1/3 lb per patty)
8. After the burgers are assembled go back to your onions and add in 2 tbsp of balsamic vinegar and mix
9. Remove the roasted garlic and tomatoes from the oven. Keep the oven at 425 degrees
10. Set the tomatoes aside and in a blender or food processor, add in the fresh basil, mayonnaise, lemon juice and roasted garlic. Hit the ingredients with a pinch of kosher salt and add in 2 tbsp of olive oil. Blend until smooth. Set the aioli aside in the fridge until ready for plating
11. Check in on your onions and add an additional tbsp of balsamic vinegar if they are sticking to the bottom of pan
12. Toss the sweet potatoes with a pinch of kosher salt and about 1 tbsp of olive oil and then place the sweet potatoes on an oven-safe tray and begin to roast at 425 degrees
12. After about 40 minutes, remove the onions from the heat and set aside in a bowl. In that same pan that the onions were cooking add in 1 tbsp of unsalted butter and 1 tbsp of olive oil
13. Add the turkey burger patties into the pan and cook on both sides until browned
14. After you have flipped the burgers over add 1/4 cup of shredded mozzarella to each patty and then add caramelized onions on top of the cheese allowing the cheese
15. Remove the sweet potatoes from the oven and begin assembling your bowls starting with the sweet potatoes at the bottom, then the shredded romaine, followed by the burger. Add the tomato to the bowl and drizzle the aioli on top
16. Serve and enjoy