Peachy Mayo Turkey Burgers Recipes

Steps:

• Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.
• Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.
• Preheat grill for medium heat and lightly oil the grate.
• Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.

Steps:

• In a skillet, heat oil over medium-high heat. Add peaches and ginger; cook and stir until peaches are tender. Stir in 1 teaspoon teriyaki sauce; cook 1 minute longer. Transfer to a small bowl; cool slightly., In a large bowl, combine onion, pepper, salt and remaining teriyaki sauce. Add turkey; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer reads 165°., Stir mayonnaise into peach mixture. Serve burgers on buns with peach mayo and toppings as desired.

Steps:

• Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
• Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
• Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

Steps:

• In a skillet, heat oil over medium high heat. Add peaches and ginger root and cook until peaches are tender. Add 1 teaspoon Teriyaki sauce; cook 1 minute longer. Transfer to small bowl and cool slightly. In a bowl, combine onion, pepper, salt and remaining teriyaki sauce. Add ground turkey; mix lightly but well. Shape into six 1/2" thick patties. Moisten a paper towel with oil and with long tongs rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4" from heat, 5-6 minutes per side. Stir mayonnaise into peach mixture. Serve burgers on buns with peach mayo and toppings as desired.