Turkey Burgers with Quick Pickled Rhubarb

  • Author: Michele Spring
  • Prep Time: 150
  • Cook Time: 15
  • Total Time: 165
  • Yield: 8 burgers 1x
  • Category: Main
  • Method: Grill
  • Cuisine: American


Get ready for your summer bbq with this recipe for delicious, flavorful grilled gluten-free and Paleo turkey burgers




  • ½ lb Rhubarb, diced
  • ½ Onion, diced
  • ½ cup Apple Cider Vinegar
  • ½ cup Water
  • ¼ cup Honey
  • 3 whole Cloves
  • ½ tsp Peppercorns
  • 1 tsp Mustard Seeds
  • ½ tsp Dried Orange Peel
  • 1 Star Anise


  • 2 lb Ground Turkey
  • 1 bunch Beet Greens or Spinach
  • ½ Onion, diced
  • 1 Egg, optional
  • 2 tbs Coconut Oil
  • 1 tbs Cumin
  • 1 tbs Garlic Powder
  • 1 tsp Ground Corriander
  • 1 tsp Salt
  • 1 tsp Ground Fenugreek
  • ½ cup Cilantro, finely chopped


  1. Place all of the pickle ingredients except the rhubarb and onion in a small saucepan. Heat over medium-high heat until boiling.
  2. Place the rhubarb and onions in a bowl or jar and the pour the boiling mixture over them. Cover with a dish towel and let sit on your counter for 2-3 hours.
  3. When ready to make the burgers, preheat the grill to medium-high heat.
  4. Heat the coconut oil in a medium sized saute pan.
  5. Add the onions and saute until translucent.
  6. Add the beet greens/spinach and heat until wilted. Remove from heat and let cool slightly.
  7. In a small bowl, mix the cumin, garlic powder, coriander, salt, and fenugreek.
  8. In a large bowl, place the ground turkey, egg (if using), spice mix from above, and the onion mixture and mix thoroughly.
  9. Form into patties.
  10. Grill patties for approximately 6 minutes a side.
  11. Drain the pickle mixture with a slotted spoon or colander and remove the star anise.
  12. Top each burger patty with a few heaping spoonfuls of the rhubarb pickles and a pinch of cilantro.


  • Serving Size: 6

Keywords: grill, quick pickle, turkey burger, summer

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