As some of you may know, Jon and I are on a whole food Detox right now. So when creating new recipes at the moment, we need them to be dairy, gluten, soy, sugar, legume, pork and unnatural additive free. Tonight we fancied a burger but wanted to get them packed full of flavour without having to add any of the things we can’t have. We served them with crispy roasted potato wedges and salad and we were very pleased with how they turned out. So juicy and loads of flavour in these guys! Try them tonight before BBQ season is over.
Gluten & Dairy Free JM Turkey Burgers (makes 7 burgers):
2lb extra lean ground turkey
2 cups chopped carrot
1 cup chopped onion
1 cup organic ground corn chips (1 cup measured ground not whole)
1 tbsp olive oil
1/8 cup unsweetened almond milk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
1 tbsp dried parsley
1 tbsp peri peri seasoning (black label from Zehrs or make your own!)
2 tbsp hot sauce
1) In a food processor, grind the corn chips until you have 1 cup. Put into a large mixing bowl.
2) Put the carrot and onion in the food processor and pulse until the mixture is well diced but not a paste yet. Add this into the mixing bowl followed by the rest of the ingredients. Combine thoroughly and shape into 7 burgers.
3) Spray the grill (our heat was about 350) and BBQ for about 7-10 mins per side. You can also pan sear these until browned (over medium high heat with a little oil) and then finish them off in a 350 degree oven until cooked through. We enjoyed ours topped with some Peppitizer, with a side of roasted potato wedges and salad (not included in macros).
Macronutrient Breakdown (per burger):