These Mediterranean-inspired deconstructed burger bowls are perfect for a quick GERD-friendly dinner or a protein-packed lunch on the go. two deconstructed burger bowls consisting of two white bowls filled with fresh greens a turkey burger, sauteed mushrooms and a homemade quick pickle with a bowl of a tzatziki sauce

The homemade tzatziki sauce combined with the DIY quick pickle, fresh greens, and sauteed mushrooms… It’s a taste of the Mediterranean in every bite! Plus, this satisfying deconstructed burger bowl is gluten-free, dairy-free, low-fat, and low-carb.

What’s In Deconstructed Burger Bowls

While there are a few elements to this Deconstructed Burger Bowl recipe, they are easily made in advance to set you up for plating success. There’s a quick pickle of fresh cucumbers with honey and just a tiny bit of apple cider vinegar.

Additionally, there is a sauce made from plant-based yogurt and fresh dill, reminiscent of a tzatziki sauce. Both of these can be refrigerated for up to a full day before use.

Meanwhile, we make sautéed mushrooms to top the burgers for a perfect mix of textures and flavors. You’ve got something sautéed, something pickled, and a sauce to accompany your burgers. Mmmmmm delicious!

While these turkey burgers are lean to keep everything low in fat, they are seasoned with a good amount of oregano to keep those souvlaki flavors front and center. Some people turn away from turkey burgers, but I promise you, they’ve never had these bowls!

Groud turkey, a cucumber, fresh mushrooms, oregano, lettuce, a bowl of honey all sit on a blue table

📋 Recipe

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Yield: 4 servings

Ingredients

  • 1 small cucumber
  • 1 teaspoon cider vinegar
  • 1 teaspoon honey
  • 1 1/4 teaspoons salt, divided
  • 1/3 cup plant-based yogurt
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon onion powder
  • Olive oil spray
  • 8 ounces baby bella mushrooms, sliced
  • 1/4 teaspoon dried rosemary
  • 1 pound lean ground turkey
  • 1 1/4 teaspoons dried oregano
  • 1/4 teaspoon garlic powder
  • 8 cups mixed salad greens

Instructions

  1. Quick pickle cucumbers: thinly slice and toss with cider vinegar, honey, and 1/4 teaspoon salt. Refrigerate
  2. Make dill yogurt sauce: whisk together plant-based yogurt, dill, onion powder, and 1/4 teaspoon salt. Refrigerate
  3. Spray skillet with olive oil and heat over medium-high. Add mushrooms, rosemary, and 1/4 teaspoon salt. Sauté 10 minutes until browned and tender. Set aside
  4. Combine ground turkey, oregano, garlic powder, and remaining 1/2 teaspoon salt. Form into 4 patties
  5. Spray skillet with olive oil and heat over medium-high. Cook turkey burgers 7 minutes per side until done
  6. Assemble bowls: Add 2 cups greens to each bowl, top with burger patty, mushrooms, pickled cucumber, and dollop of yogurt sauce

Notes

  • Quick pickles and sauce can be made up to 1 day ahead
  • Lean turkey keeps dish low-fat while oregano adds Mediterranean flavor
  • Greens act in place of traditional burger bun

Storage

Store components separately in refrigerator for up to 3 days