Peachy Turkey Burger over Greens with Endive, Bacon, Avocado, and Gorgonzola

Ingredients

• 1 tablespoon canola oil
• 0.5 reds onion , chopped
• 0.5 jalapenos pepper , seeded and minced
• 2 cloves garlic , minced
• 1 pound ground turkey
• 1 tablespoon gluten-free teriyaki sauce , such as Kikkoman®
• 1 tablespoon tamari , gluten-free soy sauce
• 1 peach , halved, divided
• salt and ground black pepper to taste
• 1 head endive , chopped
• 1 bag spring mix lettuce , 5 ounce
• 1 firm ripe avocado , cubed
• 0.25 cups crumbled Gorgonzola cheese
• 4 bacons strips , cooked and chopped

Instructions

1. 1

   Heat canola oil in a skillet over medium heat; add onion, jalapeno, and garlic. Cook until onions are translucent, 10 to 12 minutes. Cool to room temperature, about 15 minutes.

2. 2

   Mix the onion mixture, ground turkey, teriyaki sauce, and soy sauce together in a bowl using a fork. Chop half the peach and mix gently into the bowl with the turkey mixture. Season with salt and pepper. Form into 4 patties.

3. 3

   Preheat grill for medium heat and lightly oil the grate.

4. 4

   Cook turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. 5

   Combine endive and spring mix in a bowl. Top with avocado, Gorgonzola cheese, and bacon. Serve alongside turkey burgers.