Turkey Burgers with Grilled Pear Slaw

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.

Turkey Burgers with Grilled Pear Slaw
Photo: Andy Lyons
Prep Time:
35 mins
Grill Time:
18 mins
Total Time:
35 mins


  • 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

  • teaspoon cayenne pepper or 1/4 tsp. white pepper

  • 1 cup avocado or walnut oil, or extra-light tasting olive oil


  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. 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.)

  3. 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.

Nutrition Facts (per serving)

436 Calories
25g Fat
36g Carbs
22g Protein
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.

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