1cupcoconut yogurt(or sub 1/2 cup full fat coconut milk and 1/2 cup mayo)
Sea salt and pepper(to taste)
1headiceburg lettuce(can sub other lettuce or bun)
1/2red onion, sliced into thin rings
If you are grilling, prep your grill and preheat it to medium-high heat.
Chop artichoke hearts and olives as noted and add them to a bowl with the turkey, nutritional yeast, salt and pepper. Mix the ingredients well. The mixture will be sticky, so coating your hands in olive or avocado oil will help you to form the patties without sticking as much. Form the mixture into 8 large burger patties.
Prep the sauce by peeling and chopping the cucumber. Place the cucumber between two sheets of paper towel and ring out the moisture from the cucumber. Place it in the food processor with the S-blade.
Add the remaining sauce ingredients to the food processor and process into a smooth consistency. Refrigerate until served.
Either grill the burgers or cook them in a skillet (with some oil to coat) over medium-high heat. You may need to oil your hands again to transfer the patties from the plate to the grill/skillet. Cook for 4-5 minutes per side, or until completely cooked through.
While the burgers are cooking, slice avocado and onion. For the buns, cut the iceberg lettuce head into fourths. Cut off the bottom “stem” of each wedge of lettuce. Remove the thick inner pieces, leaving the outer leaves. You’ll split these leaves to form your top and bottom “bun”.
Now, assemble your burgers. Start with a bottom lettuce bun and add a burger patty. Top with avocado and onion and drizzle some sauce over the top. Finish with the top lettuce bun and enjoy!
NOTE: If you have leftover sauce, you can use it as a dip for veggies or as a sauce for other food/leftovers.
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