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.
- Serves: 4 persons
- 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
Step 1Heat 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 2Mix 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 3Preheat grill for medium heat and lightly oil the grate.
Step 4Cook 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 5Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.