Turkey burgers are a good source of protein, but for people who are gluten-free, bread doesn't work. The burgers go nicely with the vinaigrette and the black olives. The avocado gives a nice contrasting texture and flavor. Obviously, this salad can be enhanced any number of ways, but we sometimes like to add sauteed mushrooms.
This recipe is taken from the groundbreaking cookbook by Dr. Jamie Koufman, Sonia Huang, and Philip Gelb, Dr. Koufman’s Acid Reflux Diet: With 111 All New Recipes Including Vegan & Gluten-Free. We love this book, are using its recipes, and we interviewed Dr. Koufman for the New Books in Food Podcast.
As the advertising copy for the book notes: "Combining 35 years of work in the field of acid reflux, including scientific research and the treatment of thousands of patients at the Voice Institute of New York, Dr. Jamie Koufman has identified the causes and the cures for this much-misunderstood health crisis."
Further: "Running counter to the medical mainstream, Dr. Koufman introduces a paradigm shift in reflux treatment through a diet that promotes weight loss, health maintenance, and disease prevention centered on lean, clean, green, and alkaline eating. Not only an ideal new alternative to reflux treatments prescribed by other doctors, Dr. Koufman’s Acid Reflux Diet is the never-need-to-diet-again diet."
While the opening section of the book explains the science of why this diet works, the bulk of it contains recipes such as this one—which is gluten- and dairy-free.
- 1 pound ground turkey (preferably 93 percent lean/7 percent fat, as 99 percent lean can be too dry), formed into 4 patties
- 1/2 teaspoon sea salt
- 2 heads romaine lettuce, washed and cut or torn into 2- to 3-inch pieces
- 1 medium-size can of small, pitted black olives
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 avocado, peeled and sliced
Season the turkey patties with the salt and cook on the grill or on the stovetop in a covered frying pan, over medium to medium-high heat for 4 to 5 minutes per side.
After cooking, put the burgers aside until cool enough to break into bite-size pieces.
Place the lettuce, olives, oil, and vinegar in a large salad bowl and toss.
Finally, add the burger pieces and avocado slices on top.