Turkey Burgers

Turkey Burger

Photography by Ditte Isager

Gwyneth Paltrow gets the power of simple, quality food. Her recipes focus on delicious flavours and clean ingredients—pillars that have launched her cookbooks to bestseller status. Now she’s back with her most ambitious cookbook to date: a collection of 100-plus recipes and customizable meal plans that offer taste, simplicity, and targeted health benefits. 

The Clean Plate brings everything to the table—from smoothies and soups to bowls, entrées, snacks, and desserts—with the ease and flavour that we have come to expect from Paltrow and her team at GOOP. Highlights include instant staples like Turkey Burger, Sheet Pan Chicken Broccolini, and Butternut Squash Tacos, and sweet treats like Cashew Turmeric Iced Lattes and Chocolate Chia Pudding. 

Beyond the appealing recipes, The Clean Plate has meal plans, detoxes, and cleanses to address the reader’s specific needs and desired results. Supported by Paltrow’s team of nutrition experts and doctors, the book offers specific eating plans focused on: 

  • Adrenal Support (with Dr. Alejandro Junger)
  • Heart Health (with Dr. Steven Gundry)
  • Candida (with Dr. Amy Myers)
  • Heavy Metal Detox (with Dr. James Novak)
  • Fat Flush (with Dr. Taz Bhatia)
  • Veg-Friendly Ayurveda (with Dr. Aruna Viswanathan)


Full of go-to recipes and revitalizing health tips, The Clean Plate is exactly the standout cookbook we have been waiting for, from the biggest name in clean eating. 

The Clean Plate: Eat, Reset, Heal is available at Amazon.com and Amazon.ca.

Turkey Burgers


Serves 4

At the end of the day, I’m a burger kind of woman, and this one hits all the marks: grilled, savoury, herbed patty; cool, lemony aquafaba; crisp lettuce; creamy avocado; and a little crunch and tang from a pickle. This does not feel like detox food, that’s for sure.


• 1 pound dark meat ground turkey
• 4 garlic cloves, grated
• ½ cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• Zest of 1 lime
• Olive oil
• Red-leaf lettuce, for serving
• ½ avocado, sliced
• Pickled Cucumbers (recipe below)
• Lemony Garlic Aquafaba Sauce (recipe below)


In a medium bowl, combine the ground turkey, garlic, cilantro, mint, cumin, salt, and lime zest and mix well. Shape the mixture into 4 equal patties.

Heat a grill pan over medium-high heat. Brush the pan with a little olive oil, then add the patties and cook for a few minutes on each side.

To serve, wrap a turkey burger in lettuce and top with sliced avocado, pickles, and lemony garlic aquafaba.


Lemony Garlic Aquafaba Sauce


Makes about ½ cup

This egg-free sauce is great when you’re missing that creamy “special sauce” on your burger. But beyond that, use it with abandon—it plays well with wraps or works dolloped on a grain bowl, and I especially love it as a dip for roasted sweet potato wedges.


• ½ cup Aquafaba Mayo (recipe below)
• 1 garlic clove, grated
• Zest of ½ lemon
• ½ teaspoon fresh lemon juice


Combine all the ingredients in a small bowl and gently mix. Cover and store in a jar with a lid in the fridge for up to 1 week.


Aquafaba Mayo


Makes about 2 cups

Aquafaba mayo is a clean-eating game changer. For the homemade egg-free mayo of your dreams, you emulsify aquafaba—the liquid from a can of chickpeas—with a neutral oil for several minutes. The best part is that it makes an ideal neutral base for any flavoured aioli you can think of. I came up with three tasty riffs, but that’s just to get you started. Try swirling in some vegan pesto or Tunisian harissa paste (found in most gourmet markets and online) or even Paleo sriracha.


• ½ cup aquafaba (liquid from a can of organic chickpeas)
• 1 teaspoon fresh lemon juice
• ¾ teaspoon kosher salt
• About 1 ½ cups neutral oil (such as sunflower seed or grapeseed oil)


Combine the aquafaba, lemon juice, and salt in a small bowl. Using an immersion blender on medium-high speed, pour in the oil in a very slow, steady stream. The aquafaba should begin to stiffen and expand—this will take a few minutes; it will be smooth and thickened.

Transfer the mayo to an airtight container and store in the fridge for up to about a week.


Pickled Cucumbers


Makes about 2 cups

These are nice on top of a burger, but I love them as little snackers on their own.


• 4 Persian cucumbers, sliced about 1/4 inch thick
• ¾ cup of water
• 1 tablespoon whole black peppercorns
• 1 teaspoon kosher salt
• 3 garlic cloves, smashed
• 1 teaspoon mustard seeds
• 1 tablespoon chopped fresh dill
• 4 drops of liquid stevia (not a stevia-based sweetener)
• 1 ¼ cups apple cider vinegar


Put the cucumbers in a medium bowl and set aside.

Combine the water, peppercorns, salt, garlic, and mustard seeds in a small saucepan and bring to a boil. Remove from the heat, add the dill, stevia, and vinegar, then pour directly over the cucumbers.

Let cool, then refrigerate. The pickles are ready to eat as soon as they’re cool. These should last for a few days stored in a covered jar or bowl in the refrigerator.

Excerpted from the book THE CLEAN PLATE: EAT, RESET, HEAL by Gwyneth Paltrow. Copyright © 2019 by Gwyneth Paltrow Reprinted with permission of Grand Central Publishing. All rights reserved.   

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