No wheat crumbs in this burger! Your ‘gluten free’ guests will love this one. Top off with Arugula for extra flavour and nutrients than regular iceberg lettuce. Serve with gluten-free buns, they can be  found in your local market  becoming more readily available in a variety of delicious flavours.


2lbs Hayter’s fresh Lean Ground Turkey
1 large egg
1 garlic clove, chopped finely
1/2 cup onions, finely chopped
2 Tablespoons fresh basil, chopped
1 Tablespoon Roasted Red Pepper & Garlic spice
1 Tablespoon Italian spices
1/2 cup grated parmasan cheese
3 cranks of fresh black pepper

PauliAnna’s Must-Have Burger Topper:

1/4 Cup Whole berry Cranberry Sauce
1/2 cup low fat mayo or miracle whip
1 Tablespoon minced garlic, fresh or jar

Method of Preparation

Mix all ingredients together in bowl
Form 6 Turkey Burgers
Preheat BBQ on medium heat
Spray Burgers with cooking spray, I like Pam
Grill 5 minutes each side, then additional 2-3 minutes each side, until juices run clear, I recommend using a thermometer. Insert through the side of burger, not the top for an accurate reading. Internal temperature should be 170F/77C
Brush with BBQ Cranberry sauce*
Melt low fat Cheddar cheese on top
Top with fresh tomato lettuce
Delicious with stirfried Portobello Mushrooms, Onions & fresh Broccoli, also done on the BBQ
Enjoy your super~burger!


Quicky Cook shortcuts – If time or ingredients are of an issue substitute fresh ingredients with the following: 2 T jar minced garlic 2 Tablespoon Onion flakes 1 – T dried Basil flakes Grated Kraft Parmasen cheese.