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Get ready for your summer bbq with this recipe for delicious, flavorful grilled gluten-free and Paleo turkey burgers
Quick pickling is often an overlooked, but quite simple technique and one that can bring so much flavor to your dish. This one uses a mixture of spices and rhubarb to make the turkey burger stand out, and it only takes a few minutes of prep earlier in the day. It's things like this that make me love Paleo though – who needs a bun when a burger is this pretty?
The pickles are also great over chicken or fish so don't feel limited by having to make a turkey burger.
Meal Prep or Freeze these turkey burgers
To meal prep: make a batch of the quick pickles and store in an air-tight container. The pickles will last up to 2 months. Cook up the burgers as directed below. Once the burgers have cooled to room temperature, store in an air-tight container in the fridge up to 5 days. Reheat the burgers either in the microwave or on the stove until heated through.
You can flash freeze these burgers once cooked and store in the freezer up to 6 months. To flash freeze, lay the burgers spread out on a cooled baking sheet and put them in the freezer until frozen.
If you don't have room to put a baking sheet in your freezer you can use a glass baking dish or even a paper plate (and you can even layer the burgers on top of each other with a piece of parchment in between). Once frozen, you'll take them off of the baking sheet/dish/plate and store long term in a freezer-safe bag or container.
To reheat from frozen, pull out as many as you need to thaw in the fridge the night before. Reheat either in the microwave or on the stove until heated through.
Top these burgers with the pickled rhubarb and enjoy!
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Turkey Burgers with Quick Pickled Rhubarb Recipe
If you make this turkey burgers, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Turkey Burgers with Quick Pickled Rhubarb
FOR THE PICKLES
- ½ lb Rhubarb (diced)
- ½ Onion (diced)
- ½ cup Apple Cider Vinegar
- ½ cup Water
- ¼ cup Honey
- 3 whole Cloves
- ½ tsp Peppercorns
- 1 tsp Mustard Seeds
- ½ tsp Dried Orange Peel
- 1 Star Anise
FOR THE BURGERS
- 2 lb Ground Turkey
- 1 bunch Beet Greens or Spinach
- ½ Onion (diced)
- 1 Egg (optional)
- 2 tbs Coconut Oil
- 1 tbs Cumin
- 1 tbs Garlic Powder
- 1 tsp Ground Corriander
- 1 tsp Salt
- 1 tsp Ground Fenugreek
- ½ cup Cilantro (finely chopped)
- Place all of the pickle ingredients except the rhubarb and onion in a small saucepan. Heat over medium-high heat until boiling.
- Place the rhubarb and onions in a bowl or jar and the pour the boiling mixture over them. Cover with a dish towel and let sit on your counter for 2-3 hours.
- When ready to make the burgers, preheat the grill to medium-high heat.
- Heat the coconut oil in a medium sized saute pan.
- Add the onions and saute until translucent.
- Add the beet greens/spinach and heat until wilted. Remove from heat and let cool slightly.
- In a small bowl, mix the cumin, garlic powder, coriander, salt, and fenugreek.
- In a large bowl, place the ground turkey, egg (if using), spice mix from above, and the onion mixture and mix thoroughly.
- Form into patties.
- Grill patties for approximately 6 minutes a side.
- Drain the pickle mixture with a slotted spoon or colander and remove the star anise.
- Top each burger patty with a few heaping spoonfuls of the rhubarb pickles and a pinch of cilantro.