I’ll never tire of a good burger. Especially when it’s served up on a crispy bun and piled high with tons of toppings! This peach and goat cheese turkey burger is EVERYTHING.
What You’ll Need to Prep the Turkey Burger:
- 2 lbs 93/7 ground turkey, or you can use lean ground beef (this makes eight 4-oz burgers)*
- Salt
- Pepper
- Garlic powder
What You’ll Need to Make a Peach and Goat Cheese Turkey Burger:
- Brioche bun (or of course your favorite bun, or ciabatta is good too!)
- 4-oz turkey burger patty
- Goat cheese chevre
- Dairy-free herb pesto
- Thick sliced tomato
- Fresh peach (if not in season, I like a thin slice of ripe pear!)
- Thinly sliced red onion
- Bacon, cooked (we love Costco’s precooked!)
- Balsamic glaze
- Arugula, greens, or microgreens
How to Make a Peach and Goat Cheese Turkey Burger
To make a delicious, macro-friendly, turkey patty, I find well-seasoned and SMASHED is key. We’re not going for big thick, juicy burgers here. We reserve that for the real deal, high-fat beef. Just weigh meat into 4-oz balls and place them on a plate or sheet pan. I like using a 93/7 ground turkey which is usually labeled 8 fat and 22 protein for a 4oz serving. Once the 4-oz portions are made, sprinkle the tops liberally with kosher salt. Then season with a pinch of garlic powder and cracked pepper.
Heat a large cast-iron or your favorite heavy-bottomed pan with a mist of oil over high heat. You just want to make sure you are using a pan that gets nice and hot! Place the seasoned side of the balls down in the pan with room to spread. Make sure it’s hot enough that you hear a good sizzle!
Smash each ball very flat with a spatula, using a small piece of parchment paper on top of the meat to keep the spatula from sticking. Let them cook for about 2-3 minutes, sprinkling the unseasoned tops with salt, pepper, and garlic powder before you flip and cook for another 2 minutes. (We prefer a pan instead of the grill since ground turkey can be so soft.)
To build your burger, toast your bun in a skillet or the broiler with a little spritz of oil. I love to hollow out my top bun after toasting so it will nestle on top just right and leave more room for the toppings! It also shaves off a few carbs, leaving a little more room for something else. Once your bun is ready, spread herb pesto on the bottom bun. Then layer on the burger, goat cheese, thick slices of tomato, sliced peaches, thinly-sliced red onion, bacon, balsamic glaze, and greens. Add the top bun, and enjoy!
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I love this peach and goat cheese turkey burger on a crusty brioche bun, but when I need to be mindful of gluten, brioche can totally be swapped for a gluten-free Ciabatta roll. Schar’s Ciabatta roll gets toasty like the brioche bun and can be hallowed out to tuck your toppings in nice and tight.
If you need some dairy-free modifications, you won’t have to do too much! The pesto I like using on this turkey burger is actually dairy-free! The only swap you’ll need is for the goat cheese. You can either leave it off or add your favorite spreadable dairy-free cheese substitute.
Serving Suggestions:
This peach and goat cheese turkey burger is full of so many yummy flavors! In our house, we like to pile it high with all the toppings. You could also enjoy your burger with a side of spicy carrot fries.
Similar Recipes:
Green Goddess Veggie Turkey Burger on Ciabatta
Fig and Blue Cheese Turkey Burger with Carmelized Onion
Bacon Cheeseburger with Secret Sauce
Peach and Goat Cheese Turkey Burger
If you love this peach and goat cheese turkey burger, you need to check the other recipes in my macro-friendly cookbooks. All of the cookbooks focus on something a little different, but they are all full of HEALTHY, macro-balanced, delicious recipes that my family and I LOVE. Make sure you’re also following me on Instagram and TikTok too! I’m always coming up with new ways to make macros easy and delicious.
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Peach and Goat Cheese Turkey Burger
Ingredients
For prep: (serves 8)
- 2 lbs 93/7 ground turkey, or you can use lean ground beef (this makes 8 4-oz burgers)*
- Salt
- Pepper
- Garlic Powder
For the Burger: (serves 1)
- 1 Brioche bun
- 1 turkey burger patty, 4-oz (90-100 g cooked)
- 2 tsp Goat cheese chevre (10 g)
- 2 Tbsp Dairy-free herb pesto (30 g) (RECIPE LINK)
- 1 Thick slice of tomato (40 g)
- 2 Slices of fresh peach (If not in season, I like a thin slice of ripe pear!) (30 g)
- 1 Tbsp Thinly sliced red onion (10 g)
- 1 Slice of bacon, cooked (We love Costco’s precooked!)
- 1 tsp Balsamic glaze (5 g)
- Arugula, greens, or microgreens
Instructions
- Weigh meat into 4-oz balls and place them on a plate or sheet pan. Sprinkle the tops liberally with kosher salt and season with a pinch of garlic powder and cracked pepper.
- Heat a large cast-iron or other heavy-bottomed pan with a mist of oil over high heat (you want one that gets nice and hot). Place the seasoned side of the balls down with room to spread. Make sure it’s hot enough that you hear a good sizzle!
- Smash each ball very flat with a spatula, using a small piece of parchment paper on top of the meat to keep the spatula from sticking. Let them cook for about 2-3 minutes, seasoning the tops with salt, pepper, and garlic powder before you flip and cook for another 2 minutes. (We prefer a pan instead of the grill since ground turkey can be so soft.)
- To build your burger, toast your bun in a skillet or the broiler with a little spritz of oil. Spread herb pesto on the bottom bun, then layer on the burger, goat cheese, tomato, peaches, red onion, bacon, balsamic glaze, and greens. Add the top bun, and enjoy!
Notes
Nutrition
Tried this recipe?
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What is goat cheese chevre? is it different than regular goat cheese?
How many carbs are allocated for the bun? Thank you!