I know it’s only October, but I’m already thinking about turkey. The problem though, is that it has been unseasonably hot here in Southern California — it feels like the middle of summer, not fall. So tonight I decided to make turkey burgers on the grill, instead of turkey roasted in the oven.
The trick when making turkey burgers from scratch, especially when you are avoiding eggs, is to figure out how to get everything to stick together. Enter the fabulous hamburger press that I got as a gift:
This recipe is a modified version of a recipe I found in one of my favorite gluten-free cookbooks (click here to see it on Amazon):
I modified it based on what I had on hand and personal preferences. I hope you enjoy my version as much as we did!
Gluten- free, Egg-free Turkey Burgers
1-1 1/2 lbs organic ground turkey
1 cup fresh organic spinach chopped
1/2 cup red onion finely chopped
1 tbsp dried parsley
1 tbsp dried basil
1 Tbsp The Pepper Plant Chunky Garlic Hot Pepper Sauce (don’t worry, it’s not that spicy)
1 teaspoon Real Salt, Nature’s First Sea Salt
Ground pepper to taste
Combine all the ingredients together in a large mixing bowl.
Use your hands to gently mix the meat mixture until everything is incorporated.
Divide the meat into quarters in the bowl. Take one quarter of the meat and shape into patties using the hamburger press.
Grill 5 to 7 minutes per side until no longer pink.
Serve onUdi’s Gluten Free Whole Grain Hamburger Buns*, top with your favorite toppings and add your favorite sides.
*Note: Udi’s hamburger buns do contain egg whites. So if you need to strictly avoid egg, consider lettuce wrapping your burger instead.
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