Easy Gluten Free Recipes – Turkey Burgers with Feta and Dill

My friend Kate is one of my favorite people that I have met in the last year.  I knew we would be fast friends even before we met in person just from the restaurants she recommended for our lunch (we were working together on a project).

I went out to her house in Queens for her Holiday party in December.  She had gone to the effort to get me gluten-free crackers AND gluten-free pasta for a dish she was making.  I had no idea she was going to such efforts.  With all of the chaos of hosting over 25 people (and her Mum!) at her place, she went way beyond any accommodations I would have ever expected.

When I went out to her house a few weeks ago for dinner with her and her amazing boyfriend Erik, they asked me to bring gluten-free bread for our burgers.  Not just for me though – we all ate the gluten-free bread.  I was so touched – they didn’t want me to feel like the odd man out.  They declared the gluten-free bread delicious whether it was or not isn’t really relevant, it made me feel like less of a burden with my ‘special needs,’  I also brought the gluten-free cookies I found at Mozzarelli’s.  The whole house, including her roommates, enjoyed those.

Aside from being a great evening of conversation and food, where I felt so cared for and at home, I also left with a new recipe for my repertoire.  (You can spy Kate and Erik in this photo from my Valentine’s Day Party)

Feta and Dill Burgers or Lettuce Wraps with a Spicy Sweet Potato Side

Ingredients (serves 2)

1/2 lb extra lean ground turkey
1 Tablespoon chopped fresh dill
2-3 oz fresh feta cheese, crumbled
salt and pepper to taste

Spicy Sweet Potato Side
1 teaspoon grapeseed oil (you can sub olive oil)
2-4 shallots, sliced
2-3 jalapenos, sliced
1 medium sweet potato, grated
salt and pepper to taste

romaine hearts

In a bowl, combine turkey, dill and feta. Shape with your hands into two burger patties and set aside.

In a medium non-stick skillet, heat oil over medium heat.  Add shallots and jalapenos and sauté until the shallots are soft and beginning to caramelize (about 10 minutes).  Add the shredded sweet potato and stir until the sweet potato is warmed through (about 3-5 minutes).

Heat grill (or your grill pan/george foreman for my fellow Nyers) and cook the burgers over med-high heat.  (quick tip – I like to make turkey burgers a little thinner than burgers made with beef to make sure they cook through without losing too much moisture)

Serve with gluten-free bread or hamburger buns.

I have been adapting this to make lettuce wraps.  Sauteing the turkey with dill, salt and pepper until brown.  I then add the feta as I turn off the heat to just begin the melting process.  I then fill pieces of romaine with the turkey mix and sweet potato side. It’s an affordable, low-fat and flavor-packed dinner I can make in under 15 minutes.  I owe Kate and Erik not just for their thoughtfulness but also inspiring my cooking long after our dinner!

With summer on its way, I will soon be leaving sweet potatoes behind for the season and adding lighter fare – Henrietta’s Halibut,  Chicken with Strawberry Salsa, and Corn with Cilantro Lime Butter are all on the agenda.

What are your favorite summer foods?