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Italian Salmon Burger with Basil Garlic Yogurt Sauce- Cook It Healthier

Recipe| Healthier Burger Recipe Roundup

Lemon-Garlic Turkey Burger with Fresh Goat Cheese -Cook it Healthier

When I first began my healthier relationship with food, meals like ‘burgers & fries’ seemed like they were off limits. Which was a good thing when I first began my journey. I needed to really cut out all my bad habits and restructure how I approached food, portions and ‘unhealthy’ meals like burgers & fries.

As time went on, I realized that if I was going to maintain a sustainable diet plan, then I couldn’t have foods I loved be ‘off limits’ forever. This is where my passion for getting creative with recipes began!

Ok, enough about me, let’s get to the good stuff!

There are so many recipes out there for burgers and in this post I wanted to do a roundup of some of my favorite recipes for alternatives to the traditional hamburger.

Alternatives range from portobello mushrooms to ground turkey, salmon burgers to cauliflower. There are so many fun ways to experiment and depending on your dietary preferences, there should be some great inspo for you below!

Italian Salmon Burger with Garlic Basil Yogurt Sauce by Cook It Healthier

Italian Salmon Burger with Basil Garlic Yogurt Sauce- Cook It Healthier

R E C I P E //

Mix all the ingredients together and divide into 4 quarter lb. burger patties. I like to use this Weber Burger Press on the 1/4 side, but it also has a 1/2 lb. side if you want bigger patties!

Refrigerate the patties for at least 10-15 minutes. This will help them stay together better on the grill!

For the Garlic Basil Yogurt sauce, use a food processor to mix together the below ingredients:

  • 1 5.3 oz. container plain Forager Project cashewgurt
  • 2 roasted garlic cloves
  • 5-8 leaves of fresh basil
  • 2 tbls. fresh lemon juice
  • 1 tsp. garlic salt

Lemon-Garlic Turkey Burgers with Fresh Goat Cheese by Cook It Healthier

Lemon-Garlic Turkey Burger with Fresh Goat Cheese -Cook it Healthier

R E C I P E //
  • 1lb. ground lean turkey breast
  • 1 egg
  • 1/2 a lemon juiced
  • 3 cloves roasted garlic (roughly chopped)
  • 1/2 tsp. garlic salt + add fresh cracked pepper to taste
  • 3 green onions (roughly chopped)
  • 1 oz. fresh goat cheese per burger (melt once they come off the grill)

Mix all the ingredients together and divide into 4 quarter lb. burger patties, similar to above with the salmon burgers. I used the quarter sized press side of my Weber Burger Press but know that these will be on the moist side since we didn’t use any bread crumbs.

Cut 4 large squares of parchment paper and put a patty on each piece. This will make for a super easy transfer to the grill. I also refrigerated these patties for at least 10-15 minutes to help them hold their shape better on the grill.

Grilled Portobello Mushroom Burgers By SkinnyTaste.com

Grilled Portabella Mushroom Burgers via Skinny Taste

R E C I P E //

Original recipe for Grilled Portobello Mushroom Burgers on SkinnyTaste.com, but I have adapted the ingredients for the Cook It Healthier followers dietary lifestyles.

  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp Coconut Secret Coconut Aminos Sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped fresh rosemary
  • 1-1/2 tsp Primal Palate Organic Steak Seasoning
  • 4 thick slices red onion
  • 1 oz per mushroom fresh goat cheese
  • 4 thin slices tomato
  • 1/2 avocado, sliced thin
  • baby spinach
  • For the buns:
    • Paleo – use large leaf Bibb lettuce to wrap up your burger nicely
    • Whole30 – use large leaf Bibb lettuce to wrap up your burger nicely
    • Gluten Free – the Udi’s Gluten Free Hamburger Buns are perfect for you

Get full burger instructions from the original recipe: Grilled Portobello Mushroom Burgers

Buffalo Chickpea Veggie Burgers by PeasandCrayons.com

Buffalo Chickpea Veggie Burger by PeasandCrayons.com

R E C I P E //

Original recipe for Buffalo Chickpea Veggie Burgers originally from PeasandCrayons.com, but I have adapted for the Cook It Healthier followers dietary lifestyles.

  • 1 + 1/2 cup Watusee Chickpea Breadcrumbs (this makes it Gluten Free, Whole30 & Paleo friendly)
  • 1 (15 oz) can of organic chickpeas, drained + rinsed
  • 1 jalapeño pepper (leave the seeds in for extra heat)
  • 1/3 cup diced/minced bell pepper
  • 1/3 cup diced/minced onion
  • 1/2 cup shredded carrot, chopped
  • 1-2 TBSP green onion, chopped
  • 1/2 TBSP oil (avocado or olive)
  • 1/2 cup sauce Tessemae’s Mild Buffalo Sauce (this sauce is Whole30 approved)
  • 1/2 tsp (each): garlic powder, red pepper flakes
  • 1/4 tsp Primal Palate Organic Spices Amore flavor
  • 1/4 tsp salt
  • 1 egg

Get full burger instructions from the original recipe: Buffalo Chickpea Veggie Burgers

I hope you enjoy trying out these recipes! I can’t wait to try these Buffalo Chickpea Burgers! Be sure to let me know which recipe you try and how it turned out by tagging me on Instagram: #CookedItHealthy

xoxo Ashley

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6 Comments

    1. I know! I had no idea either. I honestly just stumbled across them while I was perusing the isles of Whole Foods (my favorite pass time). Let me know if you make any of these burgers and what you think! Thank you for visiting. I’ll check out your blog too 🙂

    2. Hi Ashley, I’d love it if you stopped by! And I’ll let you know, too, if I make one. It’ll be the Salmon Burger for sure, though! 🙂

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