No wheat crumbs in this burger! Your ‘gluten free’ guests will love this one. Top off with Arugula for extra flavour and nutrients than regular iceberg lettuce. Serve with gluten-free buns, they can be found in your local market becoming more readily available in a variety of delicious flavours.
Ingredients
Burger Blend:
- 2lbs Hayter’s Minced TURKEY, fresh or thawed
- 1 large egg
- 1 garlic clove, chopped finely
- 1/2 cup onions, finely chopped
- 2 Tablespoons fresh basil, chopped
- 1 Tablespoon Roasted Red Pepper & Garlic spice
- 1 Tablespoon Italian spices
- 1/2 cup grated parmesan cheese
- 3 cranks of fresh black pepper
PauliAnna’s Must-Have Burger Topper:
- 1/4 cup Whole Berry Cranberry Sauce
- 1/2 cup low-fat mayo or miracle whip
- 1 tablespoon minced garlic, fresh or jar
Method of Preparation
- Mix all ingredients together in a bowl
- Form 6 Turkey Burgers
- Preheat BBQ on medium heat
- Spray Burgers with cooking spray
- Grill 5 minutes each side, then additional 2-3 minutes each side, until juices run clear, I recommend using a thermometer. Insert through the side of the burger, not the top for an accurate reading. Internal temperature should be 165F/47C
- Dress with Melted low-fat Cheddar cheese, Cranberry Burger topper, fresh lettuce, and tomato.
Tips
Fresh ingredient substitutes:
- 2 tbsp jar minced garlic
- 2 Tablespoon Onion flakes
- 1 – T dried Basil flakes
- Grated Kraft Parmesan cheese.
This Burger is also delicious with stirfried Portobello Mushrooms, Onions & fresh Broccoli, also done on the BBQ