This Turkey Burger Mason Jar Salad Recipe is a fun way to make your burger portable.
Imagine a lunch option that’s every bit as convenient as it is tasty. Good news! You don’t have to imagine it. These turkey burger mason jar salads have serious potential to become your new go-to lunch. It takes all the flavors of a classic turkey burger and combines them in a portable, layered salad. We’re all about simplicity without sacrificing taste!
The magic here is in the layers. You’ve got fresh veggies, crumbled turkey burgers, and a tangy tomato sauce all neatly packed into a mason jar. We use frozen turkey burgers here for extra convenience—just cook, crumble, layer, and enjoy!
These mason jar salads are ideal for meal prepping because they can be made in batches and stored in the fridge for a few days. That way, you have a fuss-free option ready to grab on busy days. We also love packing them in a cooler for a relaxing day at the beach or lake. Versatile, portable, and delicious? Yes, please.
Are These Turkey Burger Mason Jar Salads Healthy?
As part of a balanced diet, these turkey burger mason jar salads are a healthy meal option. Turkey is a lean protein. It’s typically lower in fat and calories than beef. The romaine lettuce contains vitamin K and folate, and tomatoes are nutritional powerhouses rich in lycopene and vitamin C. If you’re looking for a meal that’s light yet satisfying, this is the recipe for you.
The recipe can be made vegan/vegetarian by replacing the turkey burgers with (gluten-free) plant-based burgers. Bear in mind that the cooking time may be shorter, so check the package instructions.
Delicious Variations
The great thing about this recipe is its endless versatility. Instead of the tomato sauce, keep things really simple by layering the bottom of the jars with a few roasted peppers and a little balsamic vinegar instead. You could also add other crisp vegetables such as bell peppers, radishes, scallions, grated carrots, or cucumbers. And, of course, you can vary the greens too, using watercress, baby spinach, or arugula, for example. For a whole-food, plant-based option, skip the burgers and opt for legumes such as chickpeas, kidney beans, or black beans. In that case, I would also add a good dollop of hummus to the bottom of the jar.
FAQs & Tips
How to Make Ahead and Store
You can make these salads ahead of time as part of meal prepping. They’ll last up to 4 days in the fridge if properly layered with the dressing on the bottom and the lettuce on top. They are not freezer-friendly, as this will destroy the texture of the delicate veggies.
How Do I prevent the lettuce from getting soggy?
It’s important to layer these mason jar salads with the sauce (or any wet ingredient) at the bottom, followed by the tomatoes and cooked onions, then the crumbled turkey burgers, and then the lettuce. These layers will keep the lettuce away from wet ingredients that will make it soggy.
Serving Suggestions
Feel free to customize these mason jar salads to your liking! One easy way to do that is to experiment with different dressings. We’re partial to Greek Yogurt Dressing, Avocado Dressing, and Honey-Mustard Dressing. And keep putting those mason jars to good use! Give this Taco Mason Jar Salad Recipe or Mason Jar Zucchini Lasagna Recipe a try.
Recipe
Ingredients
- 3 frozen turkey burger patties
- 1/2 tablespoon olive oil
- 1 1/2 cups onion sliced
- Pepper to taste
- 1/2 cup + 2 tablespoons tomato paste
- 1 tablespoon + 1/2 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 large Roma tomatoes chopped and divided
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon granulated sugar
- 2 tablespoons olive oil
- 1 cup large head of romaine lettuce chopped
Instructions
- Preheat your grill to medium heat. Lightly spray or brush both sides of the frozen turkey burgers with oil and place on grill about 4 inches above heat. Grill burgers 8 minutes on one side. Turn and grill other side 7 minutes or until done and a meat thermometer inserted in center of the burger registers 165 degrees Fahrenheit. Transfer to a plate and cover to keep warm.
- While the burgers cook, heat the olive oil in a large pan over medium-high heat. Cook the onions until caramelized and golden brown, about 10-15 minutes, stirring occasionally. Season with salt and pepper.
- In a small food processor, combine the tomato paste, Dijon mustard, balsamic vinegar, salt, garlic powder, onion powder, 1 chopped Roma tomato, Italian seasoning, sugar, and a few twists of pepper until smooth and broken down, scraping the sides down as necessary. It will take a few minutes to get this really smooth. Make sure the tomato is completely broken down, as the water in it is necessary to keep the tomato sauce fluid.
- Once smooth, keep the food processor running and stream in the olive oil. Process until well combined.
- Divide the tomato sauce between each of the 3 jars, followed by the cooked onions and then the remaining chopped tomato. Crumble the turkey burgers and divide between the jars. Finally, fill the jars with the lettuce.
- Seal and refrigerate until ready to eat.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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