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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 21, 2013

Italian Turkey Loaf Burger

By Guest
22 Comments

Turkey LoafThis recipe comes from the creative culinary minds of Matt Whitmore and Keris Marsden authors of the recently released The Paleo Primer. Recall what I said earlier this week about Primal living having no need or patience for deprivation. Case in point, this indulgent but perfectly Primal dish. Now go try this recipe and pick up a copy of The Paleo Primer for many more recipes just like it, and you’ll be well on your way toward a successful 21-Day Challenge. Enter Keris and Matt…

Primal eating involves ditching the breads and wraps which can be tough if these have been your staple breakfast or lunch for years, but fear not! When you think about it’s actually the added flavors like garlic or herbs or the filling that really make a sandwich tasty. So this recipe captures the Mediterranean flavors of a baked Italian ciabatta except it’s packed with healthy protein and filled with healthy fats, so it will keep you going for hours!

Serves: Makes 6 burgers

Prep time: 8 mins

Cooking time: 25-30 mins

Turkey Loaf Ingredients:

  • 1 lbs turkey mince
  • 4 sundried tomatoes (chopped)
  • Small handful of olives (chopped)
  • 2 garlic cloves finely chopped
  • 3 teaspoons tomato puree
  • 2 teaspoons of mixed herbs
  • ½ teaspoon of sea salt

Filling:

  • Avocado sliced
  • Lettuce
  • Cherry tomatoes sliced in half

Instructions:

Pre-heat the oven to 350 °F (180 °C).

To prepare your burgers place all the ingredients together in a large bowl and mix well with clean hands. Once thoroughly combined shape into six burger patties and place in an oven proof dish or grill pan in the oven.

Cook for 20-25 minutes or until cooked through.

Allow to cool slightly and then slice and fill with layers of avocado, tomatoes and lettuce and a drizzle of olive oil.

Turkey Loaf

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22 Comments on "Italian Turkey Loaf Burger"

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JoanieL
JoanieL
3 years 6 days ago

Good idea! I like ground turkey when it’s seasoned right, that looks delicious.

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[…] This recipe comes from the creative culinary minds of Matt Whitmore and Keris Marsden authors of the recently released <a class="colorbox" …read more […]

Paleo Bon Rurgundy
3 years 6 days ago

No bacon!?

Sean
Sean
3 years 4 days ago

+1

Rose
Rose
3 years 6 days ago

Turkey was on sale this week…hmmmm…

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[…] Daily Apple / Posted on: January 01, 1970Mark’s Daily Apple – This recipe comes from the creative culinary minds of Matt Whitmore and Keris Marsden […]

Seasquatch
Seasquatch
3 years 6 days ago

Gonna try this today and serve it with a side of sweet potato fries.

trackback

[…] This recipe comes from the creative culinary minds of Matt Whitmore and Keris Marsden authors of the recently released The Paleo Primer. Recall what I said earlier this week about Primal living having no need or patience for deprivation. Case in point, this indulgent but perfectly Primal dish. Now go try this recipe and pick […]… Mark’s Daily Apple […]

Mark.
Mark.
3 years 6 days ago

Been avoiding ground turkey for years. Way back when, it usually had nasty hard bits from those thin bony things in turkey legs. Now it just seems a poor substitute for ground ruminant or pig. Not enough fat. Maybe I’m just being picky. The recipe looks good.

Danielle Thalman
Danielle Thalman
3 years 5 days ago

For me too, Not enough fat

Sara in Brooklyn
3 years 5 days ago

We’ve been getting wonderful ground duck from our local farmer (and yes, it includes duck bacon in the mix). But I’m going to try this with a turkey-lamb blend, and grape leaves will be involved. Stay tuned! Film at 11.

Steve
Steve
3 years 5 days ago

grape leaves…..great idea.

Terry Parks
Terry Parks
3 years 5 days ago

Is “turkey mince” just a British way of saying “ground turkey”?

Scott UK
Scott UK
3 years 5 days ago

Yes!

Alexandra
3 years 5 days ago

Great recipe! I used 2 eggs in the turkey mix,Yum! Thank you Mark 🙂

Ryryonline
Ryryonline
3 years 5 days ago

One more question for me… I’m pretty good following Mark’s advice during the week. But the weekend rolls around, football is on and the one beer I have turns into enough to drive through Taco Bell at 2a. Rinse and repeat each weekend. Thoughts on how to break this cycle? Peer pressure is definitely an issue here.

Feather
Feather
3 years 5 days ago
Whip up a batch of these (or a similar dish) in advance, so you can tuck into something paleo-approved instead of having to go out for processed crap. Pressure your peers into giving them a try. If you don’t manage to stick to the one beer, drink a glass of water before grabbing the next beer. Does eating non-paleo food have direct, noticable adverse effects on you? “eating this causes so-and-so and I feel awful for days” is more easily accepted than less tangible health goals or “wacky” alternate eating styles, especially if that implies there is something wrong with… Read more »
Chris Bennett
Chris Bennett
3 years 5 days ago
I am exactly the same. I eat primal during the week and quite often completely let go at the weekend. I feel the benefits during the week steady energy levels, better digestion and feel better overall generally. I am definately a work in progress. Because I eat too many carbs at the weekend it can take me until Wednesday until I feel the benefits of low carb even though I am pretty strict eating primal Mon – Fri. I am definitely a work in progress. One of my problems is I do not have a weight issue so there is… Read more »
Kristina
Kristina
3 years 5 days ago
If I’m not on a structured challenge of some sort, like a Whole30 or a 21DSD, etc, I seriously have to meditate–hard–on how bad I feel any time I think about eating something that isn’t good for me… Which is several times a day, since I live with 3 people who don’t eat the way I do. I can get very jealous and bitter about “everyone else” who gets to eat “anything” and stay thin and feeling good, so I totally understand it takes effort when you’re surrounded by people throwing back tortilla chips, cookies, dairy-based dips, and sugary things,… Read more »
Eurogal
Eurogal
3 years 5 days ago

What a fantastic idea! Can’t wait to get my hands on this book.

Magda
Magda
3 years 4 days ago

I actually have the book and it’s great. The parsnip “Kettle chips” are addictive!!
I think the European source will have some influence on the recipes. I recently made the plum cake where it calls for 8-10 plums. I should have know they meant the more popular Italian plums (the ones made into prunes here). They are much smaller than the peach-sized plums you can buy in the US. The cake was way, waaayy too moist. Still good, though.

AuntieG
AuntieG
3 years 4 days ago

Love this recipe. On one of the primal sites, the maker of burgers suggested making a finger size hole in the middle of the raw burger, keeps it flatter as it cooks. The meat pulls in towards the center instead of puffing up.

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