I found this recipe in its original form on the Body Ecology website a couple of months ago. It’s absolutely delicious. We’ve made it several times and even served it to company with rave reviews. This would be a great recipe for Candida-sufferers. Lightly steamed green beans complement this dish well.
Grilled Turkey Burgers with Dijon-Dill Sauce
1 pound ground turkey (I prefer 97/3 for this recipe, although 93/7 works great too)
freshly-ground black pepper
1/4 cup dijon mustard (select one made with apple cider vinegar)
1 teaspoon dry mustard
8 to 10 drops liquid stevia (if you don’t have Candida, you can use 4 teaspoons honey)
2 tablespoons raw, unfiltered apple cider vinegar
1/2 cup extra virgin olive oil
1/2 cup chopped fresh dill or 1 teaspoon dried (and no, 1/2 cup is not a typo)
Form the turkey into 4 patties and season generously with salt, pepper, garlic powder, and onion powder. Grill on medium-high heat for about 4 minutes per side, or until nicely browned and cooked through.
To prepare the sauce, mix the first 4 ingredients together thoroughly. Slowly whisk in the olive oil to emulsify the mixture. Finally, stir in the dill. Refrigerate. Make the sauce well in advance, if possible. Refrigerating for at least one hour improves the texture.