Whether you serve these Turkey Burgers with Cheesy Bacon Corn Relish as is or on a bun, they will rock your world! The flavors combine into the perfect summertime meal. If you've got the grill fired up, feel free to grill the burgers instead of pan frying them... either way, I know you'll love them!
Turkey Burgers with Cheesy Bacon Corn Relish
2 pounds ground turkey
2 eggs, beaten
1/3 cup quinoa flour
1/2 cup shredded mozzarella
2 Tbsp medjool date paste*
2 Tbsp Everything but the Bagel Spice (or your other favorite spice mix)
Bacon Corn Relish
2 cans no-salt-added corn, drained
1 can Mushroom Soup (I used Amy's Mushroom Bisque)
1/2 cup shredded mozzarella cheese
6 slices uncured pork bacon, cooked and crumbled
Brussel, kale, broccoli slaw
Chosen Foods Avocado Oil*
Preheat the oven to 350 degrees. In a medium bowl, combine all of the relish ingredients. Mix to combine. Pour into a greased baking dish, and bake for 30 minutes.
Meanwhile, warm a large skillet with a thin layer of avocado oil over medium-high heat on the stove. In a large bowl, combine all of the turkey burger ingredients and mix well with your hands. Using an ice cream scoop, scoop the meat out onto a sheet of parchment paper. Using wet fingers, press the patties flat. (They will stick some to the parchment paper and you may need to reshape them slightly when you place them in the pan.) Transfer 4 patties at a time to the skillet. Cook for 8 minutes on the first side, flip, then cook for 4 more minutes. Repeat with remaining meat.
Once the relish is done baking, remove it from the oven and let it sit for at least 20 minutes. Then, pour into into a mesh strainer and let the excess liquid drain out.
Once the burgers are done cooking, use the grease in the pan to sauté the slaw for a few minutes until it starts to wilt.
Serve on buns, or as is with relish and sauteed slaw (pictured). Enjoy!
*Use code milknhoney20 for 20% off on chosenfoods.com
Medjool Date Paste
6 pitted medjool dates
2 cups filtered water
Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.