Turkey Burger Bowls with Spiralized Potatoes

gluten freemeat & poultry
Turkey Burger Bowls with Spiralized Potatoes

Ditch the bun and make your next turkey burger meal into a bowl, with this fun spiralized twist on a burger! Consider this a deconstructed version of of a burger, with spiralized potatoes on the side to replace the bun – or as a healthier version of fries! 

Turkey Burger Bowls with Spiralized Potatoes

Turkey Burger Bowls with Spiralized Potatoes

We’ve all been there before – you bite into a burger and all you taste and feel is bun, when what you want to taste is the burger, toppings, sauce, and all the flavorful stuff. Well, I’m here to help with a burger bowl – a bowl of more of what we want from a burger (the fillings!) and no bun. And heck, if you love the ebun too, eat it alongside this bowl!

Turkey Burger Bowls with Spiralized Potatoes

This can turn into a build-your-own situation, but the basics are here: a turkey burger (two mini ones actually per serving – way more fun!), spiralized potatoes to fulfill that carb craving, a fried egg (because #yolkporn), avocado (healthy fats!), tomatoes, lettuce, pickles, and crunchy greens!

The dressing is amazing, but you can also just have a little container of ketchup nearby for building that perfect bite. I love this dressing – it mimics a special sauce type of situation with a BBQ taste. It makes each bite a little better.

Turkey Burger Bowls with Spiralized Potatoes

I love salad bowls like this, I’ve always been a fan of the buddha bowl and this is just a new way to one of your favorite meals into a bowl. What toppings will you include? Some crispy bacon?

Watch our video to learn how to spiralize sweet potatoes and potatoes using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Turkey Burger Bowls with Spiralized Potatoes


  • For the burger*:
  • 1 pound lean ground turkey
  • 1 egg
  • ½ cup chopped red onion
  • ¼ cup almond flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon freshly chopped parsley
  • salt and pepper
  • 2 tablespoons extra virgin olive oil
  • *If you have a great frozen burger brand you love just use that!
  • For the salad:
  • 2 medium red potatoes
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 4 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • pickle slices
  • 4 large eggs
  • 1 large ripe avocado peeled, pitted and sliced
  • For the dressing:
  • 4 tablespoons nonfat plain Greek yogurt or use vegan mayonnaise
  • 1/4 teaspoon garlic powder
  • 2 teaspoon apple cider vinegar or use 1 teaspoon of pickle juice
  • 1 teaspoon dijon mustard
  • 2 teaspoons barbecue sauce
  • pepper to taste


  • Prepare the burgers. Place all of the ingredients for the burger in a large mixing bowl and mix together. Form into patties and place on a parchment lined baking sheet or cutting board.
  • Heat half the oil in a large pan over medium-high heat and add the turkey burgers. Cook for 5 minutes, flip and cook another 5 minutes or until no longer pink on the inside. When done, repeat with remaining oil and turkey burgers. Set aside.
  • While turkey burgers cook, spiralize the potatoes on Blade C and trim them with kitchen shears. Once burgers are done cooking, add the potato noodles and season with garlic powder, salt and pepper. Cook for 7 minutes or until cooked through.
  • While potato noodles cook, whisk together all of the ingredients for the dressing and set aside. Also, fry each egg until egg whites are cooked but egg yolk is still runny.
  • Build your burger bowls: lay down the greens and top with tomatoes, pickles, cooked potatoes, and turkey burger. Top with fried eggs and avocado. Drizzle with dressing and serve.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.