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.


Burger Blend:

  • 2lbs Hayter’s Minced TURKEY, fresh or thawed
  • 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 parmesan 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

  1. Mix all ingredients together in a bowl
  2. Form 6 Turkey Burgers
  3. Preheat BBQ on medium heat
  4. Spray Burgers with cooking spray
  5. 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 the burger, not the top for an accurate reading. Internal temperature should be 165F/47C
  6.  Dress with Melted low-fat Cheddar cheese, Cranberry Burger topper, fresh lettuce, and tomato.


Fresh ingredient substitutes:

  • 2 tbsp jar minced garlic
  • 2 Tablespoon Onion flakes
  • 1 – T dried Basil flakes
  • Grated Kraft Parmesan cheese.

This Burger is also delicious with stirfried Portobello Mushrooms, Onions & fresh Broccoli, also done on the BBQ