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Turkey Burgers with Quick Pickled Rhubarb

Author: Michele Spring
Servings: 8 burgers
Get ready for your summer bbq with this recipe for delicious, flavorful grilled gluten-free and Paleo turkey burgers
Prep Time 2 hrs 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins



  • 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)


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


Serving: 6g
Course: Main
Cuisine: American
Keyword: grill, quick pickle, summer, turkey burger
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !