Fourth Of July BBQ: The BEST Grilled Turkey Burgers and Charred Summer Salad


The 4th of July is just a few days away…I can almost smell the delicious grilled foods now!  Everyone loves a good burger on the 4th, and what would a summer BBQ be without corn on the cob?!?

Usually the standard grilled fair is a simple burger and a corn on the cob…maybe a hot dog…some potato salad?  Well I like to take my BBQ up a notch and serve something a little more exciting and INSANELY delicious…so delish that you won’t even realize that it is healthy! Score!

A typical beef burger is pretty high in calories and fat, which is why it is so juicy and tastes so fucking good. But you don’t have to give up on delicious burgers in order to keep your waist line in check….I mean you will most likely be in a bathing suit at some point this weekend right?!?


My favorite thing to do when I cook is to make a dish I LOVE healthier or lower in calories.  I love to eat and I want to feel satisfied but I also want to know that I am putting good things into my body and not sabotaging all of my hard work, you know?  It’s a simple concept, and it’s actually really fun to find an amazing, healthy alternative for a food you adore.

So I came up with the BEST, JUCIEST, MOST AMAZING Sriracha Turkey Burger Recipe.  Wipe your mind of all the dry boring blah turkey burgers you’ve had in the past, because this one is so bomb, you won’t even miss the beef.  I use a 93/7 ground turkey, so there is a bit of fat in it so it stays super moist and holds together well on the grill.



I also put some grated zucchini in the patties, which sounds weird, but it makes the burger extra juicy while also cutting some calories.  Once the burgers are cooked, you don’t even notice the zucchini is there, its sort of like a magic subtle ingredient that enhances the burger without being so obvious… (but I still didn’t tell Ben I put zucchini in them…I guess he will know once he reads this, hi honey!)

I am a huge fan of Sriracha, I could seriously put it on everything…so I put it in this turkey burger AND I made a Sriracha mayo to go on top-BOOM!  And if all of that wasn’t enough, I grilled some pineapple slices and topped each burger with one.  The sweetness from the pineapple really enhances the burger and compliments the kick from the Sriracha.


I served these with a classic white sesame bun…but I usually like them wrapped in a large lettuce leaf to go low carb.  They are also amazing on a toasted english muffin! At a BBQ, I’ll usually have a bun option and some lettuce leaves so people can choose their own way to hold their burger


To go with these burgers I made the Ultimate Summer BBQ Salad.  I charred corn on the cob and mixed it all together with black beans, grilled pineapple, avocado and cherry tomatoes- its a perfect, fresh compliment to these burgers (or any burgers honestly!)  I will seriously make this salad every time I have a dinner party this summer- it’s so good and is always such a hit.


Sriracha Turkey Burgers

*Shred the zucchini with a fine cheese shredder and wrap it in paper towels and squeeze out ALL the water- the goal is to make the shredded zucchini as dry as possible before being mixed in


1 lb ground turkey 93/7 is recommended

1 1/2 tablespoons Sriracha sauce

1/2 zucchini, shredded and drained, yields about 4 oz drained

1/4 cup Panko breadcrumbs (you can omit this to go gluten free)

1 large garlic clove, smashed in a crusher or finely minced

2 tablespoons finely diced red onion

1/2 teaspoon sea salt

1 teaspoon crushed black pepper

Pineapple rings from a whole pineapple, skinned with core removed, then sliced in half.  They will look like half circles. Grill them all, because you can use them in the summer salad below!

Iceburg lettuce for topping

Sriracha Mayo

2 tablespoons organic mayo (use good quality mayo!)

1.5 tablespoons Sriracha sauce

1/4 teaspoon cumin

sprinkle of black pepper



For the turkey burgers, in a large bowl, mix all ingredients together expect for the pineapple.  Mix until all ingredients are well incorporated but do not over mix, this can make the burgers tough.  Form the meat into 5 patties and set them on a plate, cover and refrigerate for at least 30 minutes or longer.  This will help them keep a good shape when grilled….I typically will set them aside and then do all my prep work for the rest of the meal before grilling them.  While they are chilling in the fridge, heat the grill.  Place the pineapple sliced on the grill and cook for about 6 minutes on each side or until charred and then set them aside.  Next, place the turkey patties on the grill and DO NOT TOUCH THEM for 5 minutes.  Flip and then leave them alone for another 4-5 minutes, or until cooked through.  Messing with them and pressing down on them will make them lose moisture, so DON’T mess with them!  Next, set them aside to rest for 5 minutes.  I also like to throw my buns on the grill too to get a little toasty- a minute or two is all they need!


To make the Sriracha Mayo, just mix all ingredients together until smooth.

Build your burgers! Top each turkey burger with a tablespoon sized dollop of Sriracha mayo, then follow with the grilled pineapple and a little bit of iceburg lettuce for some crunch.



Summer Charred BBQ Salad


3 corn on the cob, husks and silks removed

1 avocado, diced into cubes

2 cups cherry tomatoes, halved

1/4 cup chopped cilantro

juice of 2 limes

1 can (15 oz) black beans, rinsed and drained

1/2 cup diced red onion

1/2 cup grilled pineapple, chopped (I use some from the burger recipe!)

salt and pepper to taste



Spray each ear of corn with coconut oil cooking spray (away from the grill!) and place them on a very hot grill.  Every 2 minutes, rotate the corn to make sure they are getting charred on all sides.  Do this for about 12 minutes, then place the corn on the second level of the grill or off to a cooler side, turn down the heat to medium-low and close the grill.  Cook like this for about 4-5 minutes to make sure the corn is fully cooked.  Set corn aside to cool.  Once cool, carefully use a knife to slice the kernels off the cob.  I do it like this:


Mix all other salad ingredients together and season well with salt and pepper.  Add the cut corn kernels and stir to combine.


Im off to NYC for the first time since moving to LA this weekend for a wedding!  It’s going to feel weird- staying in a hotel in NYC is something I have only done once!! (on my wedding night!)  Officially a tourist in a city I used to call home.

Have a happy, safe and healthy Fourth of July Weekend!

XO Katrina

2 Responses
  • mark boucher
    June 29, 2016

    It sure looks delicious.

  • Pascalis
    June 30, 2016

    Serve with a large lettuce leaf – absolutely brilliant!!
    Love this,
    The salad looks amazing!
    Thank you for the awesome new ideas, also, fantastic, lively and genuine writing style, very pleasant to read.
    May you have an awesome time in NY, peace and blessings to you 🙂

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