Isn’t it exciting that you can still feast on your favorite foods while practicing Body Ecology Principles? The Principles of 80/20 and Uniqueness can leave you feeling balanced yet satisfied after any meal.
If you like this turkey burger recipe, you’ll love the turkey loaf, lettuce wraps, and cabbage rolls in our exclusive Body Ecology Living Cookbook. Order your copy now.
Eat until you’re 80-percent full to give yourself room to rest and digest, and remember that you’re the expert on your unique body: What and how you eat only needs to work for you and not anybody else. Keep these two powerful principles in mind as you enjoy this tasty turkey burger recipe.
Turkey burger ingredients:
Yields: 4 burgers
- 1 lb. ground turkey
- 2 tsp. sea salt
- 1 tbsp. coconut oil or salted butter
Mustard sauce ingredients:
- 4 tbsp. Dijon-style mustard
- 1 tsp. dry mustard
- 8-10 drops BE Sweet
- 2 tbsp. apple cider vinegar
- 1/2 cup olive oil or Essential Balance Oil (or 1/4 cup each)
- 1/2 cup chopped fresh dill, or 1 tsp. dried
- To make the mustard sauce, whisk the mustard, dry mustard, BE Sweet, and vinegar together in a medium-size bowl. Slowly add the oil, continuing to whisk the mixture until it’s thick and well-blended. Stir in the dill. Cover and refrigerate at least one hour.
- Place the turkey and salt in a medium-size bowl and mix well. Divide the mixture into four equal-size patties.
- Heat the coconut oil (or butter) in a large skillet over medium heat. Add the patties and cook for five to seven minutes. Turn the burgers over and continue to cook another five minutes, or until they’re no longer pink inside when cut with a knife.
- Serve the burgers hot, topped with sweet mustard sauce.