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Tasty Asian Turkey Burgers

(Thanks to Kaleigh McMordie and very well fit.com 
for the original recipe)

This might be my all time favorite turkey burger recipe for several reasons. It’s simple, super versatile, easily batchable, and uses basic ingredients! Plus, this particular recipe is loaded with flavor! Here’s my suggestion – double batch this one every time you make it. It never hurts to have a meal or two on standby in the freezer. A single recipe makes 4 patties. Freeze* 4 of the patties for a meal later in the week and use 4 for tonight’s dinner. The burgers can either be served on a whole wheat bun or wrapped in a lettuce leaf instead of a bun. Another option? Mix the turkey burger ingredients according to the recipe but brown it on the stove in a skillet, crumbling it as it browns. Now you have a flavor loaded lean protein addition for a salad-style meal. Start with a generous plate of greens, add a couple of different chopped vegetables, and top with a scoop of the browned, crumbled turkey burger mix. Double batching and freezing ½ works well with the crumbled version also. 
*To freeze individual patties so they don’t stick together, line a cookie sheet with parchment or waxed paper. Place the patties in a single layer on the paper and set in the freezer until frozen solid. Once they’re frozen (an hour or so) place them in a ziplock bag or a Tupperware and return to the freezer until you’re ready to use them!

Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Serves 4


• ¼ red onion, very thinly sliced
• 3 TBLSP apple cider vinegar
• Pinch of sugar
• Boiling water
• ¼ cup non-fat plain greek yogurt
• 1 tsp sriracha sauce (or to taste)
• 1 lb ground turkey breast (can also use ground chicken breast)
• 2 cloves garlic, minced
• 2 green onions, chopped
• 2 tsp freshly grated ginger
• 1 tsp sesame oil
• 1 tsp low sodium soy sauce or tamari sauce
• Cooking spray
• 4 small whole wheat buns, or large Lettuce leaves such as butter, iceberg or Romain 
• 1 cup baby spinach
• ½ avocado thinly sliced


• Make the quick-pickled onions – Place thinly sliced onions in a small jar. Add apple cider vinegar and sugar. Pour boiling water over the top to cover the onions. Put a cover on the jar and refrigerate while you prepare the remaining ingredients. 
• Make the sriracha “mayo” – whisk together the yogurt and sriracha sauce, adjusting as needed for your desired spice level. Refrigerate until ready to serve. 
• Make the burgers – in a large bowl, combine the turkey, garlic, green onion, ginger, sesame oil, and soy sauce. Form into 4 patties. 
• Heat a large non-stick skillet over medium heat. Spray with cooking spray. Add burgers and cook until browned, about 5-8 minutes. Flip and cook on the other side until burgers are cooked through. A meat thermometer inserted into the center of a burger should read 165 degrees when fully cooked. 
• To assemble the burgers – place cooked burger on whole wheat bun or on a large lettuce leaf. Top with spinach, sliced avocado, pickled onions, and sriracha “mayo”.