My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep: 15 min
Cook: 12 min
In a bowl, combine lean ground turkey, Italian seasoning, salt, pepper and some shredded mozzarella cheese. Divide into the number of burgers you’d like and create patties. Heat a large skillet over medium-high heat with a little bit of olive oil. Add in the turkey burgers and cook about 6 minutes per side or until no longer pink in the middle with an internal temperature of 165 F. Watch the heat and turn it down if the outside of the burger cooks too quickly. Finely chop the sun dried tomatoes and a few leaves of basil with a little bit of their oil into a chunky paste. (You can also use a small food processor.) Spread the sun dried tomato paste onto the bottom bun, then layer up arugula, turkey burger, pepperoni, pepperoncini and finally the top bun. Serve with oven fries.
Plant-based: Use your favorite veggie burger and top with a slice of vegan cheese. Omit pepperoni.
Gluten-free: Use gluten-free buns. Check for gluten ingredients in pepperoni.
Kid-friendly: Use ketchup instead of sun dried tomato spread. Use their favorite veggies as toppings.
Add spice: Use hot Italian cherry peppers instead of pepperoncini.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.