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Overhead view of a turkey burger bowl with cumin rice, black beans, pink pickled onion and yogurt sauce on wood

Pan-Seared Turkey Burger Bowls with Quick Pickled Red Onion

Four pan-seared turkey patties over cumin rice and black beans, with Greek yogurt sauce and quick pickled red onion. About 48 g protein per bowl.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 806
Ingredients Method Notes

Ingredients
  

Turkey patties
  • 600 g ground turkey, 93% lean cold
  • 30 g panko breadcrumbs
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil for the skillet
  • 60 g sharp cheddar shredded
Quick pickled red onion
  • 1 red onion medium (about 150 g); sliced 3 mm thick
  • 120 ml apple cider vinegar / 1/2 cup
  • 120 ml water / 1/2 cup
  • 1 tbsp granulated sugar
  • 3/4 tsp kosher salt
Yogurt sauce
  • 240 g plain 2% Greek yogurt / 1 cup
  • 2 tbsp lemon juice
  • 1 clove garlic grated
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill or parsley chopped
  • 1/4 tsp kosher salt
  • 1 water to 2 tbsp; to thin
Rice, beans and vegetables
  • 185 g long-grain white rice / 1 cup; rinsed
  • 360 ml water / 1 1/2 cups
  • 1 tsp ground cumin
  • 1/4 tsp kosher salt
  • 425 g canned black beans / 15 oz can; drained and rinsed
  • 150 g romaine lettuce chopped
  • 2 tomatoes medium (250 g); diced
  • 150 g cucumber sliced into half-moons

Method
 

  1. Slice the red onion 3 mm thick and pack it into a 500 ml / 2-cup jar or bowl. Stir the vinegar, water, sugar and 3/4 tsp salt until the sugar dissolves, pour it over the onion, and press the slices under the liquid. Leave it on the counter for at least 20 minutes while you cook.
  2. Stir the yogurt, lemon juice, grated garlic, Dijon, dill and 1/4 tsp salt together, adding water 1 tbsp at a time until the sauce drizzles off a spoon. Refrigerate it. Dice the tomatoes, chop the romaine and slice the cucumber, then set them aside.
  3. Mix the turkey, panko, egg, Worcestershire, smoked paprika, garlic powder, 3/4 tsp salt and pepper with your hands for about 30 seconds, only until combined. Divide into four 150 g portions, shape each into a 10 cm / 4-inch patty about 2 cm thick, and press a shallow dimple into the center with your thumb.
  4. Rinse the rice in a fine-mesh sieve until the water runs mostly clear. Combine it with the water, cumin and 1/4 tsp salt in a 3-quart / 2.8 L saucepan and bring to a boil. Cover, reduce to low and cook for 15 minutes. Scatter the beans over the rice without stirring, replace the lid, and leave it off the heat for 5 minutes.
  5. While the rice simmers, heat the olive oil in a 30 cm / 12-inch cast-iron skillet over medium heat until it shimmers, about 2 minutes. Add the four patties and cook 5 to 6 minutes per side, until deeply browned and the center reads 165 F / 74 C on an instant-read thermometer.
  6. Move the patties to a plate and top each with 15 g shredded cheddar. Rest them for 3 minutes so the cheese melts and the juices settle.
  7. Fluff the rice and beans with a fork and divide them among four bowls. Add the romaine, tomato and cucumber, then top each bowl with a patty, a spoonful of yogurt sauce and a handful of drained pickled onions.

Notes

  • Keep the turkey cold until you shape the patties so they hold together in the pan.
  • Rest the patties 3 minutes after cooking so the juices settle and the cheddar melts.
  • Pickled onions are ready at 20 minutes but taste milder after a few hours in the fridge.
  • Leave the rice covered for 5 minutes with the beans on top so the beans warm through.