Turkey Burgers | gluten-free, egg-free

Turkey Burgers | Gluten-free, Egg-free

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:

Hamburger PressIt forms the patty well, and compresses everything in such a way that the burgers holds up on the grill. It’s one of my favorite kitchen tools.

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.

Turkey Burgers | Gluten-free, Egg-free

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.

Hamburger press

Turkey Burgers | Gluten-free, Egg-free

Turkey Burgers | Gluten-free, Egg-free

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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Slow Cooker Turkey Sweet Potato Chili

Turkey Sweet Potato Chili | Slow Cooker

Since it’s turkey time – here is a turkey chili recipe we are loving right now. While the recipe calls for ground turkey, you could substitute some chopped up turkey left overs from your Thanksgiving feast!

Also worth noting, I didn’t have kidney beans in my pantry for this batch so I used black-eyed peas – still delicious.

If you think of it, make it a day ahead as this tastes even better the next day reheated! If you make this great slow cooker chili, report back in the comments section and let me know if you liked it or tell us any substitutions you made. I’d love to hear your take on this recipe!

Turkey Sweet Potato Chili | Slow Cooker

Slow Cooker Turkey and Sweet Potato

1 cup (230 g) dried great northern beans
1 cup (230 g) dried black beans
1 cup (230 g) dried kidney beans
*optional: use canned beans instead of dried beans

2 Tablespoon (30 mL) olive oil
1 medium onion, chopped
1 lb of ground turkey
1cup (230 g) of sweet potatoes, raw, peeled and diced
2 cups (750 mL) of water (*if you are using canned beans, consider using less water for a thicker consistency)
2 (14 oz. or 400 g) can of stewed tomatoes
1 Tablespoon (15 g) ground cumin
1 Tablespoon (15 g) oregano
2 teaspoons (10 g) salt
1 teaspoon (5 g) paprika
¼ teaspoon (1 g) turmeric
¼ teaspoon (1 g) ground pepper
1/8-1/4 teaspoon (.5 – 1 g) ground cayenne pepper (depending how spicy you like it)
1 pinch ground allspice

If you are using dried beans, place the beans in a bowl with enough water to cover the beans by about 2 inches and let them soak overnight.

In a large stock pot, heat olive oil, sauté the onions and brown the turkey. While that is working, put the following into the slow cooker: water, stewed tomatoes with the juice, all the seasonings and combine well. Add sweet potatoes and the beans and stir. Once the turkey and onions are browned, add to the slow cooker and combine well. Cook on low for 6-8 hours or on high about 4 hours.

Five-Spice Turkey Mini Meat Loaves

5-Spice Turkey Meat Loaves

Eggs are commonly used as a binder in many recipes, especially meatloaf. Since my son is sensitive to eggs, I have started substituting flaxseed meal in recipes with great results. However, I wan’t sure how flaxseed meal was going hold a meat loaf together so I decided to make Mini Meat Loaves ~ and the flaxseed meal worked out great! My family gobbled this up and asked to put it on our meal rotation. Yay! Victory!


5-Spice Turkey Meat Loaves


Five-Spice Turkey Mini Meatloaves


1 lb ground turkey
2 Tablespoons Bragg’s Liquid Aminos
1 Tablespoon Flaxseed Meal
1 Tablespoon shredded carrot
¼ cup minced onion
½ teaspoon Chinese five-spice powder
dash of ground cayenne, or more to taste



In a large bowl combine all ingredients well but do not overwork the meat in order to prevent tough meatloaves. Using a silicone 6-cup muffin tray, divide up the meat mixture evenly into the cups.

Five-Spice Turkey Meat Loaves


Bake at 350 degrees for 30-45 minutes or until the internal temperature reached 160 degrees and the tops have browned.

Serve immediately.


This post was featured on Healing with Foods Friday.