Turkey Bowl Recipe

This one’s been a reader favorite for good reason. After nearly 20 years of feeding families (and winning over skeptics), I’ve learned that ground turkey just needs the right seasoning and a solid sear to become the star of the show. Serve it over rice, wrap it in lettuce, pile it on a salad—whatever your vibe, it works.

Quick, healthy, totally customizable, and way more exciting than your usual weeknight fallback. Make it once, and you’ll get why it’s on so many meal rotations and meal prep plans!

Ground Turkey Bowl Ingredients

• Avocado oil: I like the Chosen brand in the large bottles found at Costco.
• Ground turkey
• Middle Eastern Seasoning: This spice blend is quick to assemble with easy to find seasonings and breaths life into that ground turkey! It also makes a fantastic grill rub or marinade, so keep a jar handy in the cupboard.
• Cucumber
• Cherry tomatoes
• Feta cheese
• Steamed rice (Optional as the base): Jasmine rice is always my first choice for rice bowls since it’s fluffy and not as starchy as short-grained rice. You can also long-grain white rice or basmati rice. If you use brown rice or wild rice plan on some extra cook time for those because they take twice as long as white rice.
• Salad greens (Optional as the base)
• Lemons
• Olive oil
• Hummus
• Plain yogurt: Feel free to use full-fat or non-fat here. Both work well!

How to make Ground Turkey Bowls

1. Start cooking your rice, if you are using it as a base for your bowl.
2. Warm the avocado oil and cook the ground turkey until it is cooked through.
3. Then add the remaining avocado oil and seasoning. Continue to cook, breaking the turkey into small pieces, until it is very golden brown and crisped up.
4. Meanwhile, prep your bowl ingredients.
5. Assemble the bowls by scooping some rice or salad greens into a bowl. Top with a few spoonfuls of seasoned turkey, cucumbers, tomatoes, hummus, plain yogurt, and feta.
6. Squeeze lemon over the whole bowl and drizzle with extra-virgin olive oil or a spicy condiment.

Seasoning the Ground Turkey

My favorite seasoning blend for this particular recipe is my Middle Eastern Seasoning. It has a lot of herbs and a bit of curry. Steve said this turkey tasted a little like falafel -- to give you an idea of the flavor.

It doesn't have any unusual spices or herbs. It's heavy on the garlic powder, cumin, and dried parsley and all of the ingredients are easy to find in the grocery store. You can also use this seasoning in my Gyro-Inspired Shredded Beef!

My Greek Seasoning is also really good here as well as any other Middle Eastern-ish type of seasoning like Za'atar or the North African blend, Ras el Hanout.

Tips for how to cook Ground Turkey

Here are a few of my best tips on how to cook ground turkey so it actually tastes good.

Add moisture

If you're making turkey burgers or meatloaf,, add some shredded zucchini, shredded carrots, minced bell peppers, or another type of quick cooking vegetable to the ground meat. It will release some moisture as it cooks and a great way to keep those burgers moist.

Add fat

It seems counterintuitive to add fat to really lean ground turkey because the appeal of ground turkey is that it's an extremely lean protein.

Some say it's a healthier alternative to beef, but I'd rather define "healthy" according to the way meat is sourced. Grass-fed beef is far healthier than conventional red meat and poultry you find in the grocery store. I digress....

I'm not saying that you should go nuts here, but a little bit of fat will go a long way. Try adding a little peanut butter along with some Thai-inspired ingredients to your turkey burgers!

Add LOTS of flavor

Ground turkey has a very mild flavor (like chicken) and is an excellent blank slate for bold flavors. Use a heavy hand with that seasoning or other bold ingredients -- like soy sauce, chili powder, or worcestershire sauce.

How to serve a Turkey Bowl

One of my most favorite meals is my Gyro-Inspired Shredded Beef made into a bowl like this with Tzatziki sauce and Cucumber Tomato Salad with Feta. It's not a last-minute dinner you can make on the fly in 30-minutes. It's more like something that I'd cook for company and one of the most delicious meals that my family loves.

These easy turkey bowls are a shortcut version of this made with the same seasoning and most of the same components! It's literally one of the best ground turkey recipes I've ever had.

You can adapt this how you like to fit your taste or dietary preferences, but this is what I used:

• Steamed rice or salad greens as a base
• English cucumbers
• Cherry tomatoes
• Feta cheese
• Hummus
• Plain Full-Fat yogurt (or Greek yogurt)
• Fresh lemon juice
• extra-virgin olive oil

One of my favorite things about this meal is that it allows my kid to assemble their own bowls.

The best way to avoid complaints about dinner is to give your kids some control over what they're eating. Build your own bowls are PERFECT for this. (And why we have taco salads/bowls so frequently!)

Ground Turkey Bowl Meal Prep & Storage

This recipe would also make a great meal prep for a week's worth of lunches or dinners for busy weeknights for one person!

Just store each component in an airtight container or assemble each meal in those meal prep containers -- saving the drizzle of olive oil and lemon juice right before serving.

You know.... this technique would make fabulous filling for ground turkey tacos by using your favorite taco seasoning!

Adding a little extra color to your ground meat is helpful when you're making sloppy joes or turkey chili. Grab a can of tomato sauce and try using ground turkey in my Healthy Sloppy Joe's recipe! 

If you like this recipe, check out some other easy ground turkey recipes on my site!

More Ground Turkey Recipes on Perry's Plate

Moroccan Paleo Turkey Chili is a delicious and unique spin on a chili recipe! It's one of my favorite recipes for fall because it's light healthy dinner, yet still incredibly filing.

These Thai Chicken Lettuce Wraps can be made with ground turkey, too! They can also be made into bowls if you don't want to bother with lettuce wraps.

Green Chile Turkey Burgers are so full of flavor and adding some guac-ranch and a fried egg gives the burger extra richness and flavor!

Italian Stuffed Paleo Stuffed Zucchini is stuffed with "turkey sausage" which is just ground turkey with some fresh herbs! You can use bulk Italian turkey sausage, too, if you can find it.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry's Plate

Ground Turkey Bowl Recipe FAQs

Ground Turkey Bowls

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These delicious bowls have ultra-seasoned crispy ground turkey and can be customized how you like. I love that they're done in under 30 minutes and always a hit with our kids!

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Ingredients

• 4 Tablespoons avocado oil, divided
• 1 ½ pounds ground turkey
• 3 Tablespoons Middle Eastern Seasoning
• 1 English cucumber, diced
• 1-2 cups halved cherry tomatoes
• 1 cup crumbled feta cheese
• Steamed rice or chopped salad greens
• 2 lemons
• Extra-virgin olive oil
• Hummus & plain yogurt, for garnish

Instructions

1. Start cooking your rice, if you are choosing to use it as a base for your bowl.
2. Heat 1 Tablespoon of avocado oil to high heat in a large skillet. Add the ground turkey and cook for 10-12 minutes, breaking it up with a spatula, until it is cooked through and starting to get golden brown in spots.
3. Add the remaining 2 Tablespoons avocado oil and seasoning to the turkey. Continue to cook, breaking the turkey into even smaller pieces, until it is very golden brown and crisped up, another 5-10 minutes.
4. Meanwhile, prep your bowl ingredients.
5. Assemble the bowls by scooping some rice or salad greens into a bowl. Top with a few spoonfuls of seasoned turkey, cucumbers, tomatoes, hummus, plain yogurt, and feta. Squeeze ¼ lemon over the whole bowl and drizzle with about 1 Tablespoon of extra-virgin olive oil. Add some freshly ground pepper and a spicy condiment, if desired. I recommend chili crunch or harissa paste for this bowl, but you can use sriracha if you like.

Notes

1. I love the MIddle Eastern Seasoning with this recipe, but there are a few others that would be great as well. Try using my Greek Seasoning, Za'atar Seasoning, or another bold Mediterranean-inspired seasoning blend.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 653Total Fat 46gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 29gCholesterol 166mgSodium 2868mgCarbohydrates 24gFiber 5gSugar 7gProtein 40g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Mediterranean Meal Prep Ground Turkey Bowl Recipe appeared first on Perry's Plate.

If you have mental images of meat grinders and sausage stuffing machines, please send those away. Sausage is simply ground up meat mixed with seasonings, and while we’re not making sausage links, my version uses ground chicken and simple spices you probably already have in your cupboard! It’s a lighter, less greasy protein option than traditional pork breakfast sausage.

I'll show you how to make it into patties, cook into crumbles, and I’ll give you tips for making tasty breakfast bowls. (I mean, really… you can eat these all day long. They’re that good.)

Why You'll Love This Chicken Breakfast Sausage Recipe

Making homemade chicken breakfast sausage was a revelation to me. It's hard to find good quality breakfast sausage without additives or extra... "stuff"

It’s a perfect addition to scrambles, omelets and breakfast bowls! One of three things I could eat everyday is BREAKFAST BOWLS!

What do I mean by breakfast bowls? Any combination of hash browns, roasted vegetables, homemade breakfast sausage, bacon, eggs (fried/scrambled/whatevs) and something creamy like avocado or a dressing of sorts. Oh, and hot sauce. Always hot sauce.

(Or, if we're talking sweet breakfast bowls, I love variations on chia bowls like in this recipe - Beet Brownie Bowls. But lately I feel a lot better -- and less munchy during the day-- if my breakfast is savory.)

Ingredients for Homemade Breakfast Chicken Sausage

Just ground chicken and a few seasonings. That's it!

I found some organic ground chicken at Costco for this, but you could use ground turkey or ground pork. Personally, I find ground turkey too dry and ground pork too greasy, so I like to combine them. Ground chicken doesn't seem to be quite as dry to me.

Beef has too strong of a flavor, I think. And might be too heavy for breakfast. Or not? Don't people eat steak and eggs for breakfast? I've never had a desire to eat a steak for breakfast.

Chicken Breakfast Sausage Recipe Tools

Non-stick skillets are fine, but mine has seen better days and needs to be replaced.

I like GreenPans the most. I have a couple of 8" pans and this 10" and 12" set of pans. The bigger ones I replace every other year. The smaller ones seems to last longer and are my favorite pans for making crepes.

I used my big stainless skillet to cook these patties. If you have trouble with meat sticking to stainless pans, here are a couple of tips:

How to Make Ground Chicken Sausage Recipe

1. Put the ground meat into a mixing bowl. Add the spices and use your hands, or a spoon, to incorporate the seasonings throughout the meat. Try not to squish the meat in your fists or it'll get “mealy”. Just gently use your fingers to toss it around. It might make it easier to refrigerate the meat for a bit before forming them.
2. Heat a skillet with enough oil (I use avocado oil) to lightly coat the pan. Once the pan is really hot, add the meat until cooked throughout. I like breaking it up with a spatula until it's crumbly and coated with caramelized edges.
3. Serve with your choice of breakfast goodies.

Tips for cooking Breakfast Chicken Sausage in a Stainless Steel Pan

1. Use enough oil. I know a lot of us are still stuck in the fat-phobic mindset of 30 years ago, but you need enough oil to lightly coat the whole pan. You don't have to have an inch of oil in there.
2. Make sure the pan is really hot before you put the meat in. Whatever oil or fat you use should start rippling subtly. Not smoking, though.
3. Don't touch the meat after you put it in the pan. At least for a few minutes. During that time the meat will form a little crust on the bottom. You want that crust. It allows you to move the meat without it sticking. And that caramelization is super tasty.
4. If stuff sticks anyway, just keep cooking and flipping, adding a little more oil if you need it. If it gets ridiculous, add a little broth or water to the skillet and stir it around with a spatula to loosen stuff from the pan.

OR you could toss all the meat in the pan and cook it loose. This is what I prefer. And I like to cook it for a long time so there are a lot of crispy, caramelized bits.

And that's it!

How to Store and Reheat Breakfast Chicken Sausage

Store any leftovers in a lidded container for up to a week.

To reheat, I highly suggest tossing the cold chicken sausage into a skillet and warming it that way. If you’re in a pinch you can always microwave it, too.

What to Serve with Ground Chicken Sausage

Easy, right? In that bowl up there I added some roasted sweet potatoes tossed in my Sweet Potato Fry Seasoning, a runny egg, part of an avocado, and a few shakes of Chalula hot sauce. Steve likes putting sauerkraut on his, too. I do, too, sometimes. But most mornings I'm not ready for sauerkraut that early.

Ground Chicken Sausage FAQs

More Easy Breakfast Skillet Recipes on Perry's Plate

My Potato Chorizo Hash is another breakfast skillet favorite and makes delicious breakfast bowls!

Brussel Sprout Hash uses leftover chopped ham and shredded Brussels for a surprisingly delicious hash for such simple ingredients.

I love the smoky-sweet combo in this Bacon and Sweet Potato Hash. Bacon is always king.

My Chicken Sausage Meal would be a tasty breakfast option, too!

Do crepes count as a skillet meal? lol Because Gluten-Free Crepes are always a favorite around here.

(Not to mention the Chocolate Crepes, too.)

More From Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Breakfast Sausage Recipe

Yield: Makes about 3 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Making your own homemade breakfast sausage is just as easy as making taco meat! It's perfect for meal prep -- cook it loose or in patties for meals during the week. It even freezes well!

Print

Ingredients

• 1 ½ pounds ground chicken (or turkey or pork or a combo)
• 1 ½ teaspoon sea salt
• 1 ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon dried minced onion (or ¼ teaspoon onion powder)
• ¼ teaspoon garlic powder
• ¼ teaspoon dried sage
• ¼ teaspoon dried thyme
• Pinch (or more) of cayenne pepper

Instructions

1. Put the ground meat into a mixing bowl. Add the spices and use your hands to incorporate the seasonings throughout the meat. Try not to squish the meat in your fists or it'll get mealy. Just gently use your fingers to toss it around.
2. Heat a skillet to medium-high heat and cook the meat, breaking it up with a spatula until it's crumbly and coated with caramelized edges, about 20 minutes.
3. Serve with your choice of breakfast goodies.

Notes

Instructions for making patties:

1. Form the seasoned, raw meat into 12-14 1 ½-2 inch patties and put them on a plate.
2. Heat a skillet with enough oil (I use avocado oil) to lightly coat the pan. Make sure the pan is really hot before the patties go on.
3. Cook half of the patties at a time, leaving them untouched for the first 2-3 minutes until a crust forms on the bottom. Flip and continue cooking them until they're cooked through and firm when you press the centers.
4. Transfer to a plate and continue cooking the rest of the patties, adding a little more oil, if needed.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Breakfast Chicken Sausage appeared first on Perry's Plate.

I started making these on busy weeknights when I wanted something a little more exciting than another skillet of taco meat. Ground chicken is mild enough to work with all kinds of flavors, and baking the meatballs means you can cook a whole batch at once while you deal with the rest of dinner.

After years of tweaking meatball recipes, I’ve found a few simple tricks that keep chicken meatballs from drying out — the right binder, a little added moisture, and baking them just long enough to stay juicy. They’re great with pasta, tucked into rice bowls, or dunked in your favorite sauce for an easy appetizer.

You Will Love These Ground Chicken Meatballs!

I love these meatballs because:

• Quick to prep
• Meal prep friendly!
• Good source of protein
• Easily adaptable
• They're gluten free and egg free
• Pairs with LOADS of things
• My kids inhale them

Chicken Meatball Recipe Ingredients

• Ground chicken (or turkey): I highly recommend using ground chicken here instead of turkey because the flavor is so much better and it has a slightly higher fat content which also adds more flavor.
• Shredded cheese: This is your binder. Sneaky, right? You don't even need the egg + breadcrumb situation. Plus the cheese kinda leaks out a little and gets crispy on the pan which is my favorite part.
• Parmesan cheese: To add more flavor!
• Granulated Garlic: You can also use a fresh microplane garlic clove or some garlic powder.
• Salt & Pepper: black pepper and sea salt

How to Make Baked Chicken Meatballs

1. Combine the ground chicken with the cheeses and seasonings. Mix them gently.
2. I use a cookie scoop to shape them since ground chicken is a little goopy and hard to roll into balls.
3. Bake them on a parchment lined baking sheet at 400F for 15 minutes.
4. Serve!

Chicken Meatballs Recipe Variations

Make them spicy: The original recipe had minced fresh jalapeño in there and I LOVED them. I decided to take them out and suggest them as an optional add-in. You can add sriracha or pickled jalapenos for heat as well.

Swap out the meat: If you want to keep them light, but a little heartier, swap out half the chicken for ground pork. You could use ground beef for these, but the texture will be tougher and you may be better off finding a traditional beef meatball recipe.

Make them green: stir in some basil pesto or mix in some thawed & chopped frozen spinach (squeezed out really well!) or even a handful of chopped green onions.

Smoking Chicken Meatballs

You can cook these on a pellet grill/smoker, too! Just pop them in for 30-40 min at 225F until the internal temp reaches 160. It'll add a smoky bit of flavor to make these even better. You could even toss some BBQ sauce on them like my BBQ Smoked Meatballs.

How to Serve Ground Chicken Meatballs

OH, lots of ways to serve these meatballs. My favorite way is adding them to a seasoned rice bowl with some roasted veg.

You could also chop them up a bit and throw them on a salad. Or in a wrap with some cool, crunchy greens and a drizzle of sauce.

Storing Leftover Baked Chicken Meatballs

If you have leftovers, store them in an airtight container in the fridge for up to a week.

You could make a LOT of meatballs and do a meal prep situation and have your meals portioned out for the week!

Also, they freeze well. Just pop them in the oven to reheat when you're ready to prep dinner.

More Meatball Recipes on Perry's Plate

Like these? Try another one of my popular meatball recipes!

Smoked BBQ Meatballs

Thai Peanut Curry with Ginger Chicken Meatballs

Easy Italian Sausage Meatballs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Baked Chicken Meatball Recipe

Yield: About 32

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

These baked ground chicken meatballs are juicy, flavorful, and incredibly easy to make — no pan-frying needed. Made with simple ingredients and a few key techniques to keep them tender, they’re perfect for pasta, rice bowls, or meal prep throughout the week.

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Ingredients

• 2 pounds ground chicken
• 3 ounces shredded cheddar cheese
• ⅓ cup finely grated Parmesan cheese
• 1 teaspoon granulated garlic
• 1 teaspoon sea salt
• ¼ teaspoon black pepper

Instructions

1. Preheat your oven to 400F.
2. Combine all of the ingredients in a large bowl and mix thoroughly (but gently) with your hands.
3. Use a cookie scoop to portion them out onto a parchment-lined baking sheet, leaving an inch or two of space between them.
4. Bake for 18-20 minutes until they reach an internal temperature of 160F. Let them rest for 5 minutes before serving.

Notes

1. You can easily half this recipe if you don't need as many meatballs. My kids inhale these so I always make this much.
2. You can use ground turkey here, but ground chicken will give it better flavor. You could also use a combo of 50/50 ground chicken/turkey and ground pork.
3. I threw in a couple minced jalapenos once and I wasn't sad about it.

Nutrition Information

Yield 8 Serving Size 4 meatballs
Amount Per Serving Calories 303Total Fat 19gSaturated Fat 7gUnsaturated Fat 12gCholesterol 143mgSodium 624mgCarbohydrates 2gFiber 0gSugar 0gProtein 32g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Best Chicken Meatballs appeared first on Perry's Plate.

Smoky paprika, chipotle powder, cumin, and garlic build that bold, southwest flavor while the pork-chicken combo nails the perfect texture. (Use turkey, too, if you want!) It browns up fast, tastes like you worked way harder than you did, and has exactly zero mystery ingredients.

Why You'll Love This Chipotle Chorizo Recipe

Tacos, breakfast hashes, grain bowls—this chorizo does it all. Make a batch for meal prep and watch it vanish, because honestly, who wouldn’t want spicy, juicy flavor bombs in their fridge?

Best Chorizo Seasoning Recipe Ingredients

For the chorizo seasoning:

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• ½-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

For making the chorizo:

• 1 pound ground pork
• 1 pound ground chicken or turkey
• 1 Tablespoon red wine vinegar

The addition of ground chicken lightens up the pork and makes it less greasy.

If you can't find ground chicken, just use ground turkey.

Chorizo Seasoning Recipe

1. Combine the chorizo seasoning’s spices and herbs in a small bowl and mix until combined.

How to Make Chorizo Seasoning

1. Heat a large skillet over medium-high heat. Add the ground pork and chicken to the pan, breaking the meat into bite-sized pieces.
2. Add 3 Tablespoons of chorizo seasoning to the skillet. Work the spices gently into the meat and cook for 12-15 minutes until the meat has formed brown crusted spots on much of the meat.
3. Add the red wine vinegar to the skillet and toss to combine. Taste, and add a bit more salt if you think it's necessary.

How to Use the Best Chorizo Meat

This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.

Keep a jar of that spice blend in your cabinet and you'll go from zero to chorizo in about 15 minutes.

This homemade chicken chorizo is paleo, Whole30 compliant, and perfect for meal prepping!

Make a big batch at the beginning of the week and use it for wraps, scrambles, omelets, clean-out-the-fridge bowls, and salads.

I could eat salads like this everyday. Especially with a big drizzle of Paleo Ranch Dressing.

How to store this Chorizo Chipotle Copycat Recipe

When the chorizo cools to room temperature, store in a lidded container in the refrigerator for up to a week.

Chipotle Chorizo FAQs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Chorizo Seasoning Recipe

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Here's a super easy homemade version of Chipotle's newest pork-chicken chorizo! You can use ground chicken or ground turkey -- whichever is easier to find. I like to keep the seasoning in a little jar in my cupboard so I can whip this up fast! Make a big batch of this seasoned meat at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long

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Ingredients

For the chorizo seasoning:

Toggle ingredient group

• 2 Tablespoons sweet paprika
• 1 Tablespoon hot paprika
• 1 Tablespoon smoked paprika
• 1 Tablespoon sea salt
• 2 teaspoons dried oregano
• ½-1 teaspoon dried chipotle powder (depending on how spicy you want it)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic

For making the chorizo:

Toggle ingredient group

• 1 pound ground pork
• 1 pound ground chicken or turkey
• 1 Tablespoon red wine vinegar

Instructions

1. Combine the ingredients for the chorizo seasoning in a small bowl.
2. Heat a large skillet over medium-high heat. Add the ground pork and chicken to the pan, breaking the meat into bite-sized pieces.
3. Add 3 Tablespoons of chorizo seasoning to the skillet. Work the spices gently into the meat and cook for 12-15 minutes until the meat has formed brown crusted spots on much of the meat.
4. Add the red wine vinegar to the skillet and toss to combine. Taste, and add a bit more salt if you think it's necessary.

Notes

Nat's Notes:

This chorizo is so versatile! Make a big batch at the beginning of the week and use it in scrambles, hashes, salads, and wraps all week long.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Best Chorizo Seasoning Recipe appeared first on Perry's Plate.

See how great it looks?! The colors! The textures! It tastes even better than it looks -- promise.

So good that it hardcore impressed my hard-to-impress husband.

Oh, he's not picky. He likes most everything I make, but rarely is he ever FLOORED by things. He was floored by this and kept nodding his head and muttering "Wow. Yep. Uh huh." as he ate -- the sign that I was onto something great.

You'll Love This Juicy Turkey Burger Recipe

Juicy, flavorful turkey burger may seem like an oxymoron. But it doesn't have to be!

I wanted this burger to mimic a turkey shawarma situation, so I incorporated my Homemade Shawarma Seasoning into the meat and made a quick harissa mayo to add some heat and creaminess. The toppings make the burger a little "extra," and I'll explain more about those below.

Ingredients For Homemade Turkey Burgers

• Ground turkey: I recommend using 7% fat ground turkey if you can find it. You can use leaner ground turkey or even ground chicken if you prefer. Ground beef has a stronger flavor which might overpower the other flavors.
• Zucchini
• Shawarma seasoning: Make some using my Homemade Shawarma Seasoning or buy some online. It was hard for me to find shawarma seasoning locally, but World Market had some.
• Onion Powder
• Toppings: My recommendations are below

How to Season Turkey Burgers

This recipe uses shawarma seasoning, but generally turkey burgers take on any seasoning you add to them really well since ground turkey has such a mild flavor. Most of my homemade spice blends would be delicious in a turkey burger!

How to Make Turkey Burgers With Zucchini

1. Mix the shredded zucchini, shawarma seasoning, and onion powder into the ground turkey.
2. Form the meat into patties -- you should be able to get 5 out this recipe.
3. Cook the patties in a skillet with a little oil. I prefer this to grilling since ground turkey patties are more delicate than ground beef.
4. Assemble the burgers by adding some harissa mayonnaise to a toasted bun and topping it with feta, cucumber slices, and pickled onions. (Or any toppings you prefer.)

How long to cook Turkey Burgers

These burgers only need a few minutes per side, depending on how thick you made your patties. Shoot for an internal temperature of 160F, and you'll notice when the juices emerging from the meat are clear.

Turkey Burger Internal Temp

You'll want to cook these burgers until the internal temperature reaches 160F. I use a meat thermometer for this.

Because the burgers have shredded zucchini they feel a little softer when they're fully cooked which is misleading when you're using texture as a measure for doneness.

Tips For Making Zucchini Turkey Burgers 

• Add some shredded zucchini to the meat (You don't have to squeeze the liquid out. You're welcome.) You could also add shredded carrots for a similar effect.
• Use 7% fat ground turkey or a higher fat percentage of ground chicken to keep them juicy.
• Don't overcook them! They'll be really dry if you do.

How to Serve Deliciously Moist Turkey Burgers

These burgers are best fresh out of the skillet! Assemble your burgers right away. Generally, you can dress up your burgers how ever you enjoy eating burgers. For these particular turkey burgers, I recommend the toppings below.

Turkey Burger Toppings 

• Spicy Mayonnaise: This is one of our family's favorite condiments. It adds a little heat and creaminess to the burger. I used harissa paste (from Trader Joe's), but you can use any kind of spicy condiment you prefer to your mayo -- like sriracha, sambal oelek, or a latin-style hot sauce. If you don't want to add any spiciness, just add a small amount of whatever spicy condiment you have or just use a grated garlic clove to make a garlic aioli instead.
• Feta Cheese: Feta compliments this burger REALLY well, and I liked being able to cut off slices from a block of feta. Use whatever cheese you prefer or omit it completely if it's not your thing.
• Cucumbers: A strange option for a burger, maybe, but it works here. Cucumbers are often incorporated into gyros (hello tzatziki!) and a lot of similar dishes in the Middle East. You could also add lettuce for that cool, crisp component.
• Pickled Onions: I make my own Homemade Pickled Red Onions, but you can find them at the grocery store. These add a fun, briny-sweet component to the burger. And look at that color!

Storing and Reheating Homemade Turkey Zucchini Burgers

I highly recommend eating these burgers fresh from the skillet, but if you happen to have leftovers, store the patties and toppings separately in airtight containers, chilled. The patties will last about 5 days in the fridge.

Alternately, you could reserve some of the raw burger mixture and cook the patty when you're ready. This is a good make-ahead option for all of the burgers if you need to save some prep time right before you eat.

To reheat the burgers, I recommend putting them in a skillet with a few tablespoons of water, covering them, and cooking them on medium high until warmed through. The water will keep the meat from scorching or drying out. You could also microwave them.

More Delicious Burger Recipes on Perry's Plate

If you liked this turkey burger recipe, try some of my other burger recipes!

Green Chile Turkey Burgers: Another fabulous turkey burger filled with hatch chiles and topped with caramelized onions, a fried egg, and some guac-ranch. Yeah.... this one is fabulous.

Bacon Cheeseburger Recipe: Not your ordinary bacon burger, but a burger with BACON JAM on it.

Burgers on Smoker: You could use my smoked burger method for turkey burgers, too!

Jalapeño Burgers: These are smash burgers with caramelized onions and jalapeño.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Zucchini Turkey Burgers

Yield: Makes 5 Burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This burger has shredded zucchini to keep it moist, shawarma seasoning for a punch of personality, and a few special toppings that make it the best, most unique turkey burger you've ever eaten.

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Ingredients

For the turkey patties:

Toggle ingredient group

• 1 pound ground turkey or chicken
• 1 ½ Tablespoons shawarma seasoning
• 1 cup shredded zucchini (about 1 small)
• ½ teaspoon onion powder
• ¼ cup avocado oil, for pan frying

For the spicy mayonnaise:

Toggle ingredient group

• ½ cup mayonnaise
• 1 Tablespoon harissa, sriracha, or another type of spicy condiment
• 1 teaspoon freshly squeezed lemon juice
• Pinch of sea salt

For the burger assembly:

Toggle ingredient group

• Buns (or lettuce leaves for wraps)
• Feta cheese (I recommend a block of feta)
• Cucumber slices
• Pickled Red Onions

Instructions

1. Mix the shredded zucchini, shawarma seasoning, and onion powder into the ground turkey. Gently use your hands to do this and try to avoid squishing the meat too tightly -- it'll make the burgers mealy.
2. Form the meat into patties -- you should be able to get 5 out this recipe.
3. Cook the patties in a large skillet with the oil, flipping once or twice until the internal temp reaches 160F and the juices run clear.
4. Make the mayonnase by mixing the mayo, harissa paste, lemon juice, and a pinch of salt. Taste, and adjust the heat level by adding more harissa or mayonnaise accordingly.
5. Assemble the burgers by adding some spicy mayonnaise to a toasted bun and topping it with feta, cucumber slices, and pickled onions. (Or any toppings you prefer.)

Notes

I prefer using a skillet for these burgers to grilling since ground turkey patties are more delicate than ground beef. And I like the caramelization you get from a skillet in this case.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The Spice Way - Shawarma Seasoning Blend - Recipe Included (meat and poultry rub/meat and poultry spice) - 4 oz
• 
  ThermoPro TP-03B Digital Meat Thermometer

Nutrition Information

Yield 5 Serving Size 1 burger
Amount Per Serving Calories 601Total Fat 49gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 36gCholesterol 129mgSodium 536mgCarbohydrates 10gFiber 1gSugar 3gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post Turkey Burgers with Zucchini appeared first on Perry's Plate.

This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients! Make it on the stove top, in a Crock Pot slow cooker, or in an Instant Pot!

This is one of my favorite kinds of chili -- which might sound strange talking about a healthy turkey chili. Ha.

The flavors are so fun and it's a lighter chili that doesn't feel heavy when you eat it. A couple of my picky eaters even like it. So, there's that.

It also joins the ranks of those great recipes you can make on a busy weeknight, so that's a plus.

I love taking a typical chili recipe and making it a little more exotic and different. I love the spices and flavors of Moroccan cooking and this turkey chili was the perfect home for that change.

You'll recognize some classic turkey chili elements here -- chili powder, cumin, bell pepper, lean ground turkey, garlic, diced tomatoes (instead of tomato sauce or tomato paste).

Sweet potatoes aren't too unusual for a chili, though right? I loved sweet potatoes in this Paleo Vegetarian Chili -- it's similar to a sweet potato chili.

And then it takes an exotic turn with fresh ginger, golden raisins (or dried apricots), and a dollop of peanut butter or almond butter.

WAIT. PLEASE STAY.

Hear me out. I loathe raisins, but I do like some golden raisins in curry-type dishes and this paleo chili has some curry-type of spices in it, so I think it can get a free pass.

As far as the nut butter -- It adds a richness that the turkey is missing since it's so lean. I also love how it makes the chili a little creamy, too, and adds a little nutty flavor.

Maybe think of this healthy chili recipe as more of a curry? Does that feel better?

Can I use ground beef?

One of the reasons I like using ground turkey is because its flavor is so mild. It's the perfect blank canvas to highlight bold flavors. Ground chicken is the same way.

Ground beef would be good in this, too, but it would have a more prominent flavor. Just be aware.

Is this Moroccan Turkey Chili spicy?

As is, it's not spicy at all. Feel free to throw in a pinch of cayenne pepper or crushed red pepper flakes while you're cooking. Green chiles would be a fun addition, too.

OH! You could also use some harissa paste, which would be REALLY good. You could also add it to your own bowl as a garnish if you didn't want to spice up the whole batch of chili.

My favorite spicy garnish is the Chili Crunch from Trader Joe's. It's a great all-purpose spicy condiment for all the things.

Can I freeze this chili?

Like just about all chili recipes that I know of, YES you can freeze it.

Just store it in a freezer-safe airtight container and freeze it for several months. Make a double batch -- your future self will thank you.

I try to stay away from using a freezer bag because I find that they leak really easily.

A few more notes about this healthy turkey chili recipe

I like to top this chili with some fresh cilantro and sliced green onion along with some hot sauce. 

Like most chili recipes, it's often better the next day after the spices have all married well together.

If you like this chili, next time try another one of the hearty chili recipes on my site!

More easy recipes for chili on Perry's Plate

Vegetarian Paleo Chili is meatless, easy to make vegan (use veg broth instead of chicken broth!), and it's also Whole30 friendly! It has a fun combination of spices that compliment the sweet potatoes well.

Smoky BBQ Beef Chili is my favorite chili recipe when I need a classic chili recipe in a hurry. It's an easy recipe and has bold spices and a hit of BBQ sauce!

The Best Steak Chili Ever is just that -- The best chili recipe! It's a little more time consuming, but it has won a lot of chili cook-offs around the country! (Read the comments and see!) You can use your Instant Pot or slow cooker for this one, too.

PSST -- I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Moroccan Turkey Chili

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This is a Moroccan-style twist on paleo turkey chili with a fun spice blend, creamy almond butter, and bits of sweet apricot. Don't let the long ingredient list scare you -- many of those are spices you probably already have on hand.

Print

Ingredients

• 2 Tablespoons avocado or coconut oil
• 1 ½ lbs ground turkey or chicken
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons curry powder
• 1 teaspoon black pepper
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons chili powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• 1 medium onion, diced
• 1 cup chopped celery
• 1 green bell pepper, diced
• 2 garlic cloves, minced or grated
• 2 Tablespoons fresh minced or grated ginger
• 1 15-ounce can diced tomatoes, undrained
• 3 cups chicken broth
• Juice from 1 lemon (about ¼ cup)
• 1 large sweet potato, peeled and diced
• 1 cup chopped dried apricots or golden raisins
• 3 Tablespoons almond butter or peanut butter
• ¼ cup chopped cilantro

Instructions

1. Heat the oil in a large pot over high heat. Add the ground turkey and brown the meat, stirring often, until it's fully cooked.
2. Add all of the seasonings (cumin through cinnamon) and onion. Cook, stirring often, for another 3-5 minutes until the onion softens. If the mixture begins to stick, add the lemon juice to deglaze the pan.
3. Add the rest of the ingredients (except the cilantro). Stir well. Bring the chili to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes until all of the vegetables are cooked through and the flavors have combined well.
4. Taste, and add more salt if needed. Serve with a sprinkle of fresh cilantro.

Notes

FOR SLOW COOKER: Follow steps 1 & 2 in a skillet over the stove, then transfer everything to a 4 or 6 quart slow cooker. Add the rest of the ingredients (except cilantro) and cook on low for 5-6 hours until the sweet potatoes are cooked through.

FOR INSTANT POT: Follow the directions using the Saute mode to brown the meat. Add all of the ingredients (except cilantro, almond butter, and apricots/raisins). Add an extra cup of chicken broth, then seal the pot and cook it on high pressure for 5 minutes. Let the steam naturally release for 5 minutes before releasing it manually. Remove some of the broth into a glass measuring cup and whisk in the almond butter. Pour it back into the chili and add the aprocits/raisins. Stir and cover the pot with the lid. Let it sit for another 5 minutes to plump up the dried fruit.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Crock-Pot 7-Quart Oval Manual Slow Cooker | Stainless Steel (SCV700-S-BR)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

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