Sponsored By:

Almond Breeze

Green Goddess Turkey Burger & Sweet Potato Wedges

Head held high, this stunning turkey burger knows it’s special. Resplendant in bright green herbs and surrounded by admiring sweet potato wedges, she is a queen among mere mortals. Green goddess burgers, it’s whats for dinner!


Start to finish: 45 minutes to an hour
Servings: 4

Green Goddess Sauce

Makes 3/4 cup


  •  1/3 cup feta cheese, cut or crumbled
  •  1 cup spinach, packed
  • 1 cup arugula, packed
  • 1/2 cup basil, packed
  • 1/4 cup tarragon, destemmed
  • 1/3 cup green onions, cut into 1-inch segments
  • 1/2 tablespoon garlic, chopped
  • 2 tablespoons almond meal or almond flour
  • 2 tablespoons almond milk
  • 1/2 teaspoon sea salt
  •  2 tablespoons olive oil


  1. Put the ingredients into a food processor and blend until smooth.
  2. Transfer to a bowl.

Turkey Burgers


  •  1 pound ground turkey
  • 1/2 cup yellow onion, finely minced
  • 1 tablespoon garlic, minced
  •  2 tablespoons almond meal or almond flour
  • 1 tablespoon Dijon mustard
  • 2 teaspoons paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Buns of choice, toasted
  • Mayonnaise
  • Sweet yellow onion, thinly sliced
  • Avocado, sliced
  • Butter lettuce leaves
  1.  In a medium bowl, add the ground turkey, onion, garlic, almond meal or almond flour, Dijon mustard, paprika, salt and pepper. Mix well.
  2. Divide the meat into four equal parts and form them into ½-inch-thick patties that are slightly wider than the buns. (The burgers will shrink as they cook.
  3. In a large frying pan on medium heat, add the olive oil. When the oil shimmers, add the four burgers, leaving space between them.
  4. Cook the patties for 3 to 4 minutes. Flip them and cook for another 3 to 4 minutes, or until their internal temperature registers 165 degrees.
  5. Assemble the burgers by spreading mayonnaise on the bottom half of each bun. Top with a patty, then the green goddess sauce, onion, avocado and lettuce. Place more green goddess sauce on the top half of the bun, and combine the two halves.

Sweet Potato Wedges


  •  2 pounds sweet potatoes (3 to 4 medium), washed
  • 1/3 cup almond meal or almond flour
  • 1/3 cup parmesan cheese, grated
  •  1 teaspoon sea salt
  • 1 teaspoon garlic powder
  •  3 tablespoons olive oil, divided


  1. Preheat the oven to 425 degrees.
  2. With a sharp knife, slice each potato in half lengthwise and then each half into four wedges about 1/2 inch thick at the ends. (Make sure to cut them evenly so they cook at the same rate.)
  3. Place the dry ingredients in a small bowl and mix until blended.
  4. Add the sweet potatoes to a large bowl and coat them with 2 tablespoons of oil.
  5. Sprinkle the dry ingredients over the sweet potato wedges and gently stir until they are coated.
  6. On a parchment-lined baking sheet, coat the paper with 1 tablespoon of oil
  7. Place the sweet potatoes in a single layer on the baking sheet. Bake on the middle shelf for 25 minutes, or until golden brown.