- 1 tablespoon canola oil
- 1/2 red onion, chopped
- 1/2 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 tablespoon gluten-free teriyaki sauce (such as Kikkoman®)
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 peach, halved, divided
- salt and ground black pepper to taste
- 1 head endive, chopped
- 1 (5 ounce) bag spring mix lettuce
- 1 firm ripe avocado, cubed
- 1/4 cup crumbled Gorgonzola cheese
- 4 bacon strips, cooked and chopped
- 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.
- 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.
04/25/2018
recipepes.com
Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola, recipe
PT15M
PT1H
5
455 calories
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