Look out friends! It’s grilling season!
Again, I totally don’t have a grill. But I like to pretend I do and make lots of things that taste awesome grilled, just in my cast iron skillet. It completely works for me.
When I think of the ultimate grilled food, burgers immediately come to mind. We’re big burger fans in my house but since burgers are typically binded with eggs, I tend to not be able to eat them when I’m out at a restaurant. So we make our own, which is perfect for me since then I can pack in as many veggies as I want into my burgers. I really do like as much “stuff” as possible in my burgers – onions, bell peppers, spinach, mushrooms, quinoa… I like it all. Not only does this add A TON of flavor, but it also stretches the burger meat a bit, creating more burgers for less money. If that’s not a win-win, I don’t know what is!
This turkey veggie burger recipe is perfect for summer cookouts. It’s not your typical turkey burger, as I don’t think many turkey burgers have this many vegetables in it. If a turkey burger and a veggie burger had a baby, this would probably be it. The perfect combination of turkey and vegetables. You honestly don’t even need spices other than salt and pepper because the vegetables add so much flavor! And while it’s not quite vegan (obviously), it is dairy-free, egg-free, and gluten-free. I personally like my turkey veggie burgers topped with some bacon and avocado, but Michael is a fan of having his on a pretzel bun.
How would you eat your turkey veggie burger?
Turkey Veggie Burgers
These turkey veggie burgers use simple ingredients and are full of colorful vegetables! Gluten-free, dairy-free and egg-free.
- 2.5 lbs ground turkey
- 1 cup onion diced
- 1/2 cup red bell pepper diced
- 1/2 cup green bell pepper diced
- 1 1/2 cup roughly chopped fresh spinach
- 1 tsp salt
- 1 tsp ground pepper
- oil to coat the pan
- toppings optional: a few slices of bacon, 1 avocado sliced, gluten-free buns
In a large bowl, mix together ground turkey, diced onions, diced bell pepper, chopped spinach, salt and pepper until combined.
With your hands, mold into 10 patties.
Heat a cast iron skillet over medium high heat. When hot, add a tablespoon of oil.
Working in small batches, cook the turkey burgers for 3-4 minutes on each side, until cooked through.
*Serving option: top with sliced avocado and a piece of bacon and serve on a gluten-free bun!
Due to there being no egg in this recipe, your burgers may fall apart slightly. I've never had too many issues with this, but just make sure that your onions and bell peppers are really combined with the meat, otherwise they may fall out during cooking.
This recipe was shared on Allergy-Free Wednesdays