Ingredients:

  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 medium Yellow Onion, diced finely
  • 1 large Red Bell Pepper, diced finely
  • 3 cloves Garlic, minced
  • 1 lb Lean Ground Turkey (93/7 preferred)
  • Sea Salt and Fresh Black Pepper, To taste
  • 2 Tbsp Tomato Paste
  • 1 (15 oz) can Crushed Tomatoes (low sodium)
  • 1/2 cup Low-Sodium Chicken or Vegetable Stock
  • 2 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tsp Apple Cider Vinegar (ACV)
  • 1 tsp Smoked Paprika
  • 1 Tbsp Maple Syrup (or brown sugar)
  • 4 Whole Wheat Burger Buns, split
  • Optional Toppings: thinly sliced red onion, shredded lettuce

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for 5–7 minutes, stirring occasionally, until they are soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Push the vegetables to one side of the pan. Add the ground turkey to the centre. Use a wooden spoon to break up the turkey into small pieces while it browns. Season generously with salt and black pepper. Cook for 5–7 minutes until the turkey is fully browned and no pink remains. Drain off any excess liquid or fat.
  3. Create a small clearing in the centre of the pan. Add the 2 tablespoons of tomato paste. Cook the paste, stirring constantly, for 1–2 minutes until it darkens slightly and caramelises. Stir the cooked tomato paste and vegetables into the browned turkey.
  4. Pour in the crushed tomatoes and chicken stock. Scrape up any browned bits stuck to the bottom of the pan (deglazing). Stir in the Worcestershire sauce, Dijon mustard, smoked paprika, maple syrup, and apple cider vinegar.
  5. Bring the mixture to a low simmer. Reduce the heat and let it gently bubble, uncovered, for 10–12 minutes, or until the sauce has thickened significantly and coats the back of a spoon. The mixture should be 'sloppy' but not runny.
  6. Taste the sauce and adjust seasoning (salt or vinegar) as needed. While the sauce finishes, lightly toast the whole wheat buns. Spoon generous portions of the hot Turkey Joe mixture onto the toasted bottom buns, add desired toppings, and serve immediately.