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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


  • 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!

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