Tex-Mex Gluten Free Turkey Burgers

Have you ever had turkey burger? It’s a great low calorie alternative to hamburger. Truthfully, I don’t count calories, but I went through a phase where I just couldn’t stomach red meat. It lasted about two pregnancies and may have had something to do with that. Whatever the case I like to mix it up with turkey burger now and then. Problem is, turkey burger can be a little dry. So I came up with this Tex-Mex inspired, gluten free, bunless turkey burger that is moist and flavorful.

It’s not just about the burger, it’s about the toppings — tomato, avocado, mango, sauteed onions and bell peppers! I kept mine dairy free, but you could certainly melt a slice of pepper jack cheese on top. (Be sure to read cheese labels carefully, but I know Sargento’s pepper jack cheese is gluten free).                                                                                                                             Here’s what you’ll need to serve a family of six:

2 lbs. turkey burger

1/2 cup quinoa, (yields about 1 cup cooked)

1 cup chicken broth

1 egg, beaten with a fork

1 clove garlic, minced

2 tbsp. chili powder

1 tbsp. ground cumin

1/2 tsp. sea salt

1-2 tsp. crushed red pepper flakes 

few sprigs fresh cilantro, chopped

1/2 tbsp. lime juice

a few shakes of cholula sauce *opt.

1 onion, thinly sliced

1 green bell pepper, sliced

1-2 tomatoes sliced

1-2 avocados, pit and skins removed and sliced

1 ripe mango, peeled and sliced

Heat a saucepan and dump the uncooked quinoa. Toast the dry quinoa shaking the pan around for just a couple minutes. Pour in the chicken broth, bring to a boil, turn down the heat, cover and let it simmer until all the liquid is absorbed. Once the liquid is absorbed allow the quinoa to cool. It makes it really convenient if you are using leftover quinoa.  In the mean time, combine the turkey burger, egg, garlic, and remaining seasonings, lime juice, and hot sauce in a bowl. Pulse the cooled quinoa in a food processor until a little like thick paste. Combine that with the turkey burger mixture until everything is well incorporated. Now start forming patties. You can cook them on the stove in a skillet, on a griddle, or on the grill. However you cook them just be sure they are cooked completely through — shoot for 165 degrees in the center.

If you cook it in a skillet, heat 1 tbsp. olive oil and saute some sliced onion with salt and pepper first until they begin to caramelize, then add in the sliced bell peppers and saute until they are crisp tender. Remove from the pan, cover, and set aside while you cook the burgers in the same pan. 

Set the burger on a piece of lettuce and top it with:

 pepper jack cheese *opt., the sauteed onions and bell peppers, tomato, avocado, and mango slices. 

I know, yummy right?! It’s a really good gluten free meal to entertain with too. Just make the burgers, set out the toppings and let everyone top it how they like it. 

Enjoy!

Melissa