Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
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  • 2 star values: 1
  • 1 star values: 1

A delicious bun-less grilled turkey burger infused with summer peaches, jalapeno, and onions and served over mixed greens with endive, bacon, avocado, gorgonzola, and some more peaches. I created this recipe for my blog, Celiac and Allergy Friendly Epicurean by Jackie Ourman, however, it is a fantastic meal for all and does not need to be made gluten free. You can just use regular soy and teriyaki sauces. Toss salad with mustard vinaigrette if you like.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.

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  • Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.

  • Preheat grill for medium heat and lightly oil the grate.

  • Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.

Cook's Note:

You can fry the bacon in a skillet, then cook the onion, jalapeno, and garlic in the reserved drippings.

Nutrition Facts

391 calories; protein 30.8g; carbohydrates 14.1g; fat 24.8g; cholesterol 99.6mg; sodium 797.9mg. Full Nutrition
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