Turkey Burger Salad

Looking for a satisfying ground turkey salad? This Turkey Burger Salad recipe has juicy patties, a creamy sun-dried tomato dressing and fresh toppings – without the bun.

“Delicious! I had meatballs that I made in the freezer so I used them. Dressing is the best. If you are a fan of Thousand Island this is a great healthier version.”

—Cathy

This Ground Turkey Salad Bowl Is The Best Bunless Turkey Burger!

Ground turkey is a staple in our household for quick weeknight meals, and this turkey burger salad is one of our go-tos. We take everything we love to put on a turkey burger and pile it on a bed of lettuce for one big, satisfying bowl.

It’s super weeknight-friendly but still feels a bit special since we’re making a homemade sun-dried tomato dressing. It adds a big hit of savory, umami-rich flavor, and you might want to make a double batch, because once you try it you’ll want to put it on everything.

Salad With Ground Turkey Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• ground turkey – the star of this salad. We’re shaping them into mini burger patties that cook up quickly. You can use lean ground turkey breast, or a mixture of white and dark meat.
• Montreal steak seasoning – an easy shortcut for big flavor. It adds a savory, grill-inspired vibe that works especially well with ground turkey.
• green leaf lettuce – a tender, mild base for all the goodness on top. Iceberg also works well.
• croutons – gotta have that crunch! Or, try crushed tortilla chips for a different vibe.
• feta cheese – salty and tangy, it adds a nice contrast to the burgers.
• avocado – creamy, buttery, and a perfect match for ground turkey.
• cherry tomatoes – these add a juicy sweetness that brighten up the whole bowl.

Ingredients For The Best Dressing For A Salad With Turkey

• buttermilk – adds tang and helps thin the dressing to a pourable consistency.
• mayonnaise – brings the creamy base we know and love.
• sun-dried tomatoes in oil – bold, concentrated tomato flavor with a little richness from the oil.
• sour cream – adds a bit of tang and extra creaminess to this salad with ground turkey. Greek yogurt also works here.
• fresh lemon juice – brightens everything up and balances the richness.
• chives – a mild oniony note and a fresh pop of green.
• garlic – because every great dressing needs a touch of garlic.
• lemon zest – extra citrus zing to round things out.

How To Make Turkey Burger Salad

1. DRESSING. In a food processor, combine buttermilk, mayonnaise, sun-dried tomatoes, sour cream, lemon juice, chives, garlic, and lemon zest. Blend until smooth and creamy.
2. SHAPE BURGERS. In a medium bowl, mix the turkey with the Montreal seasoning. Form into golf ball-sized meatballs, then flatten into patties.
3. SEAR. Heat the oil in a large nonstick skillet. Cook the patties, in batches if needed, until golden brown.
4. BAKE. Transfer the burgers to a rimmed baking pan and bake until they’re cooked through.
5. SERVE. Arrange the lettuce on a big platter, large bowl, or individual plates. Top with avocado slices, cherry tomatoes, croutons, feta, red onion, and turkey patties. Drizzle with dressing.

Make Ahead, Storage And Reheating

• Meal Prep: Cook the turkey patties and refrigerate them in an airtight container for up to 3 days. The dressing can also be made up to 3 days in advance and kept in the fridge. Assemble salads as needed for lunch or dinner throughout the week.
• Refrigerate: Store leftover turkey patties, dressing and salad ingredients in separate containers for up to 3 days.
• Reheat: Warm turkey patties in a 350 degree F oven or microwave before assembling salad.
• Freeze: Chill and then freeze cooked turkey burgers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating. The rest of the ingredients are not recommended for freezing.