Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon canola oil
- ½red onion, chopped
- ½jalapeno pepper, seeded and minced
- 2cloves garlic, minced
- 1pound ground turkey
- 1tablespoon gluten-free teriyaki sauce (such as Kikkoman®)
- 1tablespoon tamari (gluten-free soy sauce)
- 1peach, halved, divided
- salt and ground black pepper to taste
- 1head endive, chopped
- 1(5 ounce) bag spring mix lettuce
- 1firm ripe avocado, cubed
- ¼cup crumbled Gorgonzola cheese
- 4bacon strips, cooked and chopped
Instructions
Step 1
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.Step 2
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.Step 3
Preheat grill for medium heat and lightly oil the grate.Step 4
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).Step 5
Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.