These turkey burger mason jar salads are a fun way to make your burger portable! All the taste of a burger in a healthy, gluten free and low carb meal!
Picture two small humans (AKA. MR. FFFF and I) walking down the street of the Florida beach, in 110 degree weather with ALL THE HUMIDITY, trying to drag a BBQ behind them so that they could be super cool and eat turkey burgers ON said beach.
Just don’t picture my hair in above mentioned humidity. I can’t confirm or deny that it was the TRUE reason I wanted to leave that place.
This sad image of two angry people who were hot, sweaty and generally not so full of smiles and happiness, was the image of the Huberoni and I during a “fun” beach day when we were still living in Florida.
AAAAAnnnnd we haven’t had one since.
Which probably makes sense if you’re putting yourself in my hot pink flippy-floppies right now. Not a moment that we wanted to re-create. Like, ever.
You see, our BBQ said that it was portable. What it DID NOT mention was that it was only portable if you were the hulk x 12 AND spent 23.5 hours a day at the gym.
Unfortunately, at 5’2 and 5’7, that is just NOT US.
We just had these visions of playing volleyball (that’s a lie. I don’t play sports. I sun tan) and eating burgers on the beach, while feeling the sun shine on our tanned-beach-bunny-faces. It just felt like the RIGHT THING TO DO.
Until the BBQ fiasco. Then it was 1000% the opposite of the right thing to do.
SO, this summer, I decided we needed to make it happen, but in a way that would not end in us spending the whole day not really talking because we were just angry at all things life related, due to SO MUCH HARD WORK just to eat a burger.
Enter: the turkey burger mason jar salad!
I’m excited to be partnering with Butterball this summer to show you some easy, healthy recipes to get your turkey on, and it only makes sense to start with the ULTIMATE of warm-weather foods: the burger.
Except, you know, without the bun AND in a jar. <— Portable goodness that allows you to face plant into burger heaven right ON the beach, while still rockin’ the bikini. SAY WHAAA.[Tweet “Try your turkey burger without a bun! Bring it in a mason jar! @Butterball “]
You’re into it.
I love Butterball’s Natural Inspirations Turkey Burgers because they are moist and flavorful, but not so much so that it over-powers other ingredients that you pair with them. Liiiiike the tangy-sweet “grown up” ketchup/dressing/vinaigrette shenanigans that we’ve got all mixed up in this here shiny jar chocked FULL of crunchy, crisp, fresh veggies, protein and HEALTH.
AKA: The kind of ketchup that makes you want to never get the store-bought stuff again because it makes you feel SOO fancy and domestic because, like, you MADE your own ketchup. WHOA.
Your inner-beachy-bikini-babe-burger-loving-self is going to GOBBLE these right up.
See what I did there?
Gobble. Turkey burgers.
- 3 Butterball Natural Inspirations Frozen Turkey Burgers
- 1/2 Tbsp Olive Oil
- 1 1/2 Cups Onion sliced about 1 large onion
- 1/2 Cup + 2 Tbsp Tomato Paste
- 1 Tbsp + 1/2 tsp Dijon Mustard
- 1 tsp Balsamic Vinegar
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 4 Large Roma tomatoes chopped and divded
- 1/2 tbsp Italian Seasoning
- 1/4 tsp Granulated Sugar
- 2 Tbsp Olive oil
- 1 Cups Large head of Romaine lettuce chopped (about 4 1/2 )
- 3 Quart Wide-Mouth sized Mason Jars
- Preheat your grill to medium heat. Lightly spray or brush both sides of FROZEN turkey burgers with oil and place on grill about 4-inch above heat. Grill burgers 8 minutes on one side. Turn and grill other side 7 minutes or until done and a meat thermometer inserted in center of burger registers 165°F. Transfer to a plate and cover to keep warm.
- While the burgers cook, preheat the olive oil in a large pan over medium/high heat. Cook the onions until caramelized and golden brown, about 10-15 minutes, stirring occasionally. Season with salt and pepper.
- In a small food processor (mine is 3 cups) combine the tomato paste, Dijon Mustard, Balsamic vinegar, salt, garlic powder, onion powder, 1 chopped Roma tomato, Italian seasoning, sugar and a few twists of pepper until smooth and broken down, scraping the sides down as necessary. It will take a few minutes to get this really smooth. Make sure the tomato is completely broken down, as the water in it is necessary to keep the tomato sauce fluid.
- Once smooth, keep the food processor running and stream in the olive oil. Process until well combined.
- Divide the tomato sauce between each of the 3 jars, followed by the cooked onions and then the remaining chopped tomato Crumble the turkey burgers and divide between the jars. Finally,fill the jars with the lettuce,
- Seal and refrigerate until ready to DEVOUR.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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