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 Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 391 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 pound ground turkey
• ½ red onion, chopped
• 1 tablespoon canola oil
• ½ jalapeno pepper, seeded and minced
• ¼ cup crumbled Gorgonzola cheese
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 tablespoon gluten-free teriyaki sauce (such as Kikkoman®)
• 1 peach, halved, divided
• 1 head endive, chopped
• 1 (5 ounce) bag spring mix lettuce
• 1 firm ripe avocado, cubed
• 4 bacon strips, cooked and chopped

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

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 3

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 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.