Turkey Hemp Heart Burger

We served this protein power house on a sweet potato bun to keep it grain-free.


  • 1 pound ground turkey breast
  • 1/2 cup Hemp hearts
  • 1/4 cup sweet onion - diced
  • 1/2 red pepper - diced
  • 2 cloves garlic - minced
  • 1 large egg - slightly beaten
  • 1 tablespoon fresh parsley - chopped
  • 2 tablespoons olive oil
  • Handful of Olivia's Organics Arugula
  • Whole wheat rolls or sweet potato 'buns'


  • Combine the first 7 ingredients together without over mixing. Shape into patties, place on a sheet pan and refrigerate for 30 minutes.
  • Heat a large sauté pan with olive oil and cook burgers on medium heat for 4 to 5 minutes on each side, and until turkey is cooked through. Don't overcrowd the pan, cook in batches if needed.
  • Serve on whole wheat rolls topped with arugula and grainy mustard. For a little extra decadence, add feta cheese and mixed chopped olives.  

  • To make sweet potato buns: wash and peel a large round sweet potato, cut into 1/2 inch slices (2 per burger), rub with olive oil and season with salt & pepper, cook in the same pan as you cooked the burgers, for 3 to 4 minutes per side.

Categories: Arugula, Entree