Chef’s Table: Grubr EATS

Danielle Mangione, Owner // PHOTO: JACLYN SAVITZ

Grubr EATS

Photography by Jaclyn Savitz



1 lb. fresh ground turkey

2 garlic cloves, finely chopped

1 cup mirepoix, finely chopped (celery, onion & carrot)

¼ cup of fresh herbs (sage, thyme & parsley), finely chopped

1 tbsp of coconut aminos

to taste Himalayan pink salt & pepper

2 tbsp of olive oil, divided

¼ cup of caramelized red onion and bell pepper



Heat 1 tbsp of olive oil in a skillet over medium heat. Stir in garlic and mirepoix until the mixture softens. Add the fresh herbs, salt and pepper. Remove skillet from the heat. Stir in coconut aminos. Set aside and let cool. Gently mix all the above ingredients with the ground turkey. Form the mixture into 6 oz. patties, then season both sides with salt and pepper. Heat the skillet with the remaining olive oil. Add the burgers and cook 4 minutes on each side or until an internal thermometer reaches 165°F. Top with caramelized onions and pepper and serve with mashed sweet potatoes and vegetables of your choice.


Where You Go

Grubr Gluten-free Kitchen – Take Out Meals

13 Jackson Road, Medford

609-969-8414 |

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