Prosciutto Olive & Sundried Tomato Turkey Burgers – GF/DF/EF/SF/NF

I’m currently wrapping up my next book, Make Ahead Paleo, which contains over 100 gluten, grain, dairy and soy free recipes!  I wanted this book to be a helpful tool in the typical family kitchen where time and money can be short, but the desire to feed the family great tasting, healthy food, is not.

In Make-Ahead Paleo, you’ll find:

• Recipes and tips for whipping up freezable meals.

• Inventory sheets to help you keep track of your frozen creations.

• Delicious time-saving recipes for your slow cooker.

• Handy one pan (electric skillet) meals you can prepare in your hotel room.

• A busy work week menu with full grocery list.

• Recipes to take on the road.

• Sweet indulgences that freeze and travel well.

I’m so excited for you all to see my new book, and I hope it saves you lots of time and frustration in your gluten free kitchen!  The release date is September 3, 2013 but you can pre-order now on Amazon.com and BarnesAndNoble.com.

This delicious turkey burger recipe is one I planned on including in the book, but just ran out of time in the end.  So I decided to share it here with all of you!  My family devoured these burgers in nothing flat so I think it’s a keeper.  Make them for dinner tonight, or make a bunch and freeze them for your next camping trip, either way they’re fast, easy and super tasty!

 

Prosciutto Olive & Sundried Tomato Turkey Burgers
Serves 4
Gluten free, grain free, dairy free, egg free, soy free, nut free, paleo
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Ingredients
  1. 1 ½ lbs ground turkey
  2. 1/3 C chopped sundried tomatoes, not packed in oil
  3. ½ C chopped prosciutto (about 5 thin slices)
  4. 1/3 C chopped black olives
  5. ½ C chopped spinach
  6. 1 shallot, minced
  7. 1 clove garlic, minced
  8. ¼ C olive oil
  9. ¾ tsp sea salt
  10. ¼ tsp freshly ground black pepper
  11. ½ tsp oregano
Prep Day
  1. 1)  Mix all ingredients gently with your hands in a large mixing bowl until combined.
  2. 2)  Divide meat into 4 equal portions and shape into patties.  Proceed to Cooking Day instructions #2 if you’re making them now.
  3. 3)  To freezer for later, stack two patties together, with a small square of wax paper between each patty. Do this for the other two patties. Place the two stacks of patties on a plate or small baking sheet, with wax paper underneath the patties so they don’t stick to the tray. Freeze until firm.  Place semi-frozen patties into an airtight container or freezer zip-top bag and freeze until needed.
Cooking Day
  1. 1)  Thaw patties in the fridge overnight.
  2. 2)  Preheat your grill. Grill burgers, 5 minutes per side, or until no longer pink in the middle. Serve with your favorite toppings!
The Healthy GF Life http://thehealthygflife.com/

 

Comments

  1. Can you bake these or cook them in a frying pan?

    • Yes, you can easily pan fry these. I’d try it on medium-high heat with some coconut oil, about 5 minutes per side. You may need to turn down the heat part way through. I haven’t tried baking them but don’t see why it wouldn’t work…they just won’t be very pretty because they won’t brown the same. :-)

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