For the Burgers

  • 1 lb turkey thighs, ground
  • 1/4 c quinoa, cooked
  • 1/4 c loosely packed fresh basil leaves, finely chopped
  • 2 tbsp. chives, finely chopped
  • 1 tbsp. Dijon mustard
  • 1 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper

For the Red Pepper Salsa

  • 2 red bell peppers, sliced
  • Avocado oil for roasting peppers
  • 2 roma tomatoes, chopped
  • 2 tbsp. balsamic vinegar
  • Pinch or two of smoked paprika
  • Salt and pepper to taste


For Burgers

  1. In a bowl, combine turkey, quinoa, basil, chives, Dijon, salt and pepper. Without over handling, form mixture into four patties that are 1/2 inch thick. Make a thumbprint in the middle of each patty. Chill for 30 minutes.
  2. Drizzle patties with oil and grill over medium-high heat until cooked through, 4 to 5 minutes per side.

For Red Pepper Salsa

  1. Preheat oven to 425 degrees.
  2. Cut bell pepper into strips, removing seeds and stem. Toss with avocado oil and roast for 20 minutes. Let cool.
  3. Put cooled bell pepper, tomatoes, balsamic vinegar and spices into a food processor. Pulse but don’t puree.

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