Grilled Turkey Burgers – Gluten-Free

There is no shortage in things to do in Portland in the summer so please don’t take my missed posts as “hmm there must be nothing to write about.” 😉 In most cases, it actually means that I am going at 100mph in other areas of life, and while I still may be planning recipes for posts, the actual posting itself…well, it just isn’t happening at the moment.

I’ve talked to friends about doing an August Break to ease up on my post content–but I love sharing recipes and events too much! I’ve taken solace in the fact that I may pepper in some lighter posts (and exciting news) for the month, but my hopes are to still share many amazing Portland businesses and delicious recipes–at very least enough to fill you up for the month of August!

Today’s recipe was created while we had good friends in town. I wasn’t sure exactly what they’d love, and most nights we were out exploring restaurants anyhow. I wanted at least a few good meals at home to settle our stomachs, so we all set to work in the kitchen putting together this meal. It’s not a very difficult one though! So don’t be worried, as it’s simply that many hands make for light work. The pasta salad can also be made ahead and thrown on as a side to most any grilled dish.

I love the fact that these are almost burgers without being burgers. Their flavor profile is both smokey and savory, and if you’re going for a sweet addition, I highly suggest adding a drizzle of balsamic vinegar in place of the spicy guacamole. Either way, these burgers are great for those who eat gluten-free, and can even be adapted to dairy-free with little effort. You won’t even miss the bun.

Grilled Turkey Burgers (GF)


  • 1 lb ground turkey
  • 1 egg, beaten
  • 1T worcestershire
  • 1/2 t chili powder
  • 1 slice of GF bread
  • 1T milk (almond or cow’s)
  • 1/2 c garlic hummus (or consider this sharp homemade substitute)
  • 2 large, ripe tomatoes, cut into thick slices
  • 1 T olive oil (for tomatoes)
  • Simple guacamole (or consider this recipe)
    • 1-2 avocados
    • 1 small red onion, chopped
    • Jalapeño
    • Salt (to taste)
    • Pepper (to taste)
    • 1/2 T lime juice


Start with soaking the slice of bread in the tablespoon of milk. This is done to hold the burgers together. If you don’t have milk, consider subbing this step with 1/4 c breadcrumbs or crushed crackers and omit the slice of bread. Mix the bread/milk mixture, ground turkey, worcestershire sauce, and chili powder well. Form 1/4lb patties and grill (along with the tomato slices–be sure to glaze them with some olive oil, salt, and pepper for flavor), 2-3 minutes per side. Meanwhile, put together the guacamole. Once the burgers and tomatoes are done, begin assembly. Start with a turkey burger, top with a healthy helping of garlic hummus, then a tomato (or two!), and top with guacamole. Feel free to top with some hot sauce! This recipe makes 6 1/4lb burgers and is gluten-free. You can adapt it to dairy-free very easily as well!

(Pictured with pasta salad with grilled zucchini and sun-dried tomatoes)

How do you like your turkey burgers?

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