California Turkey Burger

Gluten free buns topped with tender grilled Turkey Patties, American cheese, homemade 4-ingredient pesto aioli, tomato, avocado and bacon. A flavor explosion! And so easy to make.

4 Servings
10 mins Prep Time
20 mins Total Time

Ingredients

1 package Shady Brook Farms Unseasoned Turkey Patties
1 avocado, sliced
1 package of uncured bacon, cooked until crispy
1 tomato, sliced
4 slices American cheese (or cheese of choice)
1/2 cup mayo
2 tbsp prepared pesto
1/2 tbsp lemon juice
1 clove minced garlic
1/4 tsp salt
4 gluten free burger buns

Step 1

First, cook your bacon. I like to do this in the oven on a sheet pan at 400 degrees for 15 minutes. Set aside and drain on a paper towel-lined plate.
Step 2

Lightly spray your grill with cooking oil and heat to 375-400 degrees. Cook the burger patties for 4-5 minutes per side, until the internal temperature reaches 165 degrees. Add a slice of cheese on each one during the last minute of cooking time.
Step 3

While the burgers are cooking, make your pesto aioli. Combine the mayo, pesto, lemon juice, garlic, and salt in a bowl and whisk until combined.
Step 4

Toast your buns (if desired), then add some of the aioli on the bottom of each bun. Top each with the turkey burgers, tomato, avocado, and 2 slices of bacon (broken up to fit on the burgers). Add more aioli on the top bun before pressing it down on top of the sandwich. Enjoy!