Easy weeknight dinner: Gluten-free turkey burgers

This by far is one of my favorite recipes for the weeknight. I have these ready in less than 45 minutes start to finish. You can even make it faster if you don’t add the roasted chile, but I love it. 

Serve it on some butter lettuce topped with avocado and pico de gallo salsa and you’ll think you paid $15 for this gourmet dinner. Truth is, it probably costs less than $2 a serving because ground turkey is so cheap. 
This is a basic recipe and can be modified to your liking. Add green onions instead, or green pepper to use up any forgotten vegetables in your fridge. 

My go-to turkey burger recipe for 1 lb. 

Prep time: 20 minutes
Cook time: 20 minutes
Servings: Makes 6 medium burgers


  • 1 lb. ground turkey ( I prefer 93% lean)
  • 1 egg
  • 1/4 red or white onion, chopped
  • 1 teaspoon salt (use a seasoned salt mix if you have it)
  • 2 T chopped parsley (or cilantro)
  • 1 poblano or pasilla pepper or red/green pepper
  • 1/4 teaspoon freshly ground black pepper


1. First, preheat the oven to 400F. 
Then, on an open fire on your stove top, roast poblano pepper until blackened. Use tongs to turn (Skip this step if you are using a bell pepper. If using green pepper, just chop up raw). When fully blacked, place in a plastic bag or in a heat proof bowl covered with plastic wrap and let sit 5-10 minutes or until cool enough to handle. 
2. Meanwhile, in a bowl, combine the turkey, egg, salt, parsley, and black pepper. Set aside. 
3. Peel the pepper when it’s cool, removing all the black skin and discarding it. Use a knife to scrape away black skin if needed. Then, cut it in half and remove seeds. Then, chop into small pieces and mix into the turkey bowl mix. Mix briefly.
4. Form 6 patties. Batter will be wet but this means it will be moist, just stick with me. 
5. On a nonstick pan, brown the patties on both sides, a couple minutes. Then, place on a baking sheet (parchment lined best) and bake for 15 minutes or until juices run clear. 
6. Serve burgers in lettuce leaves, topped with pico de gallo and avocado. 
Burgers keep well in the fridge for up to 3 days. 

roasting the pepper until fully blackened
mixing ingredients

formed patties

saute burgers just to get color

ready to transfer to oven to bake through

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