Turkey Burgers with Dairy-free Ranch Dressing, Smashed & Herbed Red Potatoes, and Cucumber Salad

It was way too hot to stand outside at the grill today, so I did these burgers on the stove, but they really are just as good either way.  I use ground turkey breast because it is leaner and almost fat-free compared to regular ground turkey.  However, the regular ground turkey will have a little more flavor and will be less dry than the ground turkey breast.  I make sure not to handle the ground turkey breast too much, add plenty of seasoning, use non-stick spray on the pan, and I don’t press them while they’re cooking to help keep them as moist as possible.


The dairy-free ranch is a treat I started making for my hubby, since he can’t tolerate dairy products.  The So-Delicious Coconut Milk Yogurt Alternative is a fantastic substitute for sour cream in cooking, and for buttermilk in baking.  I’m fairly picky about the kind of mayo we use.  I try to stay away from any brands that have soybean oil in them.  My favorite is  Primal Kitchen Avocado Oil Mayonnaise, available at Thrive Market or click below to order some from Amazon:

Primal Kitchen – Avocado Oil Mayo (See COLD WEATHER NOTICE BELOW), Gluten and Dairy Free, Whole30 and Paleo Approved (12 oz)




Theresa’s Dairy-free Ranch Dressing

1 5.3 oz. container of unsweetened plain So-Delicious Coconut Milk Yogurt
1/3 cup mayonnaise
1 Tbsp. almond milk
½ tsp. sea salt
½ tsp. dill
½ tsp. dry parsley
¼ tsp. onion powder
¼ tsp. garlic powder
cracked pepper

Whisk all items until smooth.  Adjust seasoning to taste.  Refrigerate immediately.


Turkey Burgers

1 lb. ground turkey breast
2 tsp. soy sauce
2 tsp. Worcestershire sauce
1 tsp. Dijon mustard
½ tsp. granulated garlic
cracked pepper

Mix all ingredients together with your hands (I wear gloves).  Form into 3 or 4 patties.  Spray each side with non-stick cooking spray and cook in a pre-heated skillet over medium high heat for 3-4 minutes each side, or until cooked all the way through.

img_9979Smashed and Herbed Red Potatoes

8-12 small red potatoes
2 Tbsp. olive oil
1 green onion (green part only)
Fresh thyme, stems removed
Fresh tarragon leaves, torn in small pieces

Boil the potatoes in a pot of salted water until tender when pierced with a fork, careful to not overcook (you don’t want a mushy potato).  Drain the potatoes and place each on a parchment paper covered cookie sheet.  Heat the oven to 450 degrees.  Using a fork, gently smash each potato by pressing down once or twice.  Don’t destroy the potato – just give it a nice smash.  Using a basting brush, brush olive oil over the tops of each smashed potato.  Sprinkle with herbs and a little salt and pepper, and place in the oven just until the tops start to brown.  Alternatively, you can place these under the broiler, but be careful – they’ll burn quickly (and burned potatoes smell awful).

Easy Cucumber Salad

1 large English cucumber, thinly sliced
2 Tbsp apple cider vinegar
1 Tbsp white wine vinegar
1 Tbsp granulated sugar
1 tsp. dried dill
salt to taste

Dissolve the sugar in vinegars, then whisk in the dried dill.  Pour over sliced cucumbers and stir to coat all the slices.  Season with salt, then store in the refrigerator until ready to serve.

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