Dinner
California Burger Bowl
Recipe by Gillean Barkyoumb
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
You’ll feel like you’re at a burger shack on the California coast with this bowl! The fresh toppings–including pineapple, mango, avocado, and a chipotle mango drizzle–make it come to life.
TIP: Buy pre-portions turkey burger patties so they all cook evenly.
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 1 cup quinoa
- 1 1/2 cups water or stock
LEVEL 2 (TRAY)
- 4 premade fresh or frozen turkey burger patties (6-8 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
TOPPINGS (optional)
- 1/2 cup roasted red pepper strips
- 1 medium avocado, deseeded, peeled, thinly sliced
- 1 cup fresh pineapple chunks
- 1 medium mango, peeled, thinly sliced
- 1/2 cup Primal Kitchen Chipotle Mayo
Utensils
- Silicone-Tipped Tongs
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Step 1
Place all Level 1 ingredients in the pot and stir to combine. Pull out the legs of the Crisper Tray, then place the tray in the elevated position in the pot.
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Step 2
Season turkey burger patties on both sides with salt, pepper, cumin, and chili powder. Then place on top of tray.
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Step 3
Close the lid and flip the SmartSwitch™ to RAPID COOKER. Select SPEEDI MEALS, set temperature to 375°F, and set time for 15 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 10 minutes before crisping).
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Step 4
When cooking is complete, transfer turkey patties to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the quinoa.
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Step 5
To assemble the bowl, first add quinoa, followed by a turkey patty. Then add red pepper strips, avocado, pineapple, mango, and drizzle with Primal Kitchen Chipotle Mayo.
