Greek Inspired Turkey Burgers with Cucumber-Tomato Salad and Okra Fries

For the Greek Inspired Turkey Burgers: In a large bowl, combine the ground turkey (preferably dark meat), minced garlic, roughly chopped kalamata olives, ground cumin, dried oregano, crushed red pepper flakes (optional), kosher salt, minced parsley leaves, minced dill fronds, and mayo. Stir until all ingredients are well combined. Add in the tapioca starch and stir once more to combine thoroughly. Using your hands, form the meat mixture into 4 equal patties. Damp hands can help in forming the patties more easily due to the paste-like consistency of the turkey mixture. Heat 2 tablespoons of avocado oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the burgers to the skillet and cook until golden brown and cooked through, about 3-4 minutes per side.

For the Okra Fries: Simply cut off the cap from the okra and halve them lengthwise. Drizzle with avocado oil and sprinkle with salt, then toss to coat evenly. Bake at 375°F (190°C) for 25-30 minutes, or until crispy.

For the Cucumber-Tomato Salad: Halve then slice one ripe tomato. Thinly slice two Persian cucumbers on the diagonal. Drizzle with good olive oil and garden heat vinegar. Season with salt and pepper to taste. Serve all components together and enjoy!