Recipes and Cooking Turkey Burgers with Grilled Pear Slaw Be the first to rate & review! The flavor of the patty and fruit slaw comes through so much stronger without a bunch of bread in the way. Wrap your burger in leaves of lettuce or cabbage. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Grill Time: 18 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 ripe, yet firm pears ½ teaspoon snipped fresh thyme ¼ teaspoon sea salt ¼ teaspoon black pepper 1 pound ground turkey 4 cup shredded red cabbage ½ cup thinly bias-sliced celery ¼ cup chopped green onions ¼ cup fruit-juice sweetened dried cranberries ¼ cup chopped pecans, toasted 2 tablespoon Paleo Mayonnaise 2 tablespoon preservative-free Dijon-style mustard, such as French's brand 2 tablespoon lemon juice 1 tablespoon pure maple syrup Paleo Mayonnaise 1 pasteurized egg* 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoon dry mustard ⅛ teaspoon cayenne pepper or 1/4 tsp. white pepper 1 cup avocado or walnut oil, or extra-light tasting olive oil Directions Halve and core pears; shred one pear half. In a medium bowl combine shredded pear, thyme, salt, and pepper. Add ground turkey; mix well. Shape into four 3/4-inch-thick patties. Grease grill rack. Grill remaining pear halves, covered, over medium heat 6 to 8 minutes or until tender and lightly charred, turning once. Remove from grill. Grill patties, covered, 12 minutes or until no longer pink (165°F), turning once. Thinly slice grilled pears. For slaw, in a large bowl combine sliced pears and next five ingredients (through pecans). In a small bowl combine remaining ingredients. Pour mayonnaise mixture over cabbage mixture; toss to coat. Season to taste with additional salt and pepper. Serve burgers with slaw. Paleo Mayonnaise In a wide-mouth pint jar or 2-cup liquid measuring cup combine first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture. Using an immersion blender, hold blender against bottom of jar and blend 20 to 30 seconds. When mixture is nearly combined and thickened, move blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.) Cover jar or transfer mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days. * Be sure your egg is pasteurized because it never gets cooked to kill harmful bacteria. Rate it Print Nutrition Facts (per serving) 436 Calories 25g Fat 36g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 436 % Daily Value * Total Fat 25g 32% Saturated Fat 5g 25% Cholesterol 93mg 31% Sodium 433mg 19% Total Carbohydrate 36g 13% Total Sugars 24g Protein 22g Vitamin C 50.2mg 251% Calcium 103mg 8% Iron 2.7mg 15% Potassium 648mg 14% Folate, total 40.5mcg Vitamin B-12 1.5mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.