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© Meredith Corporation. All rights reserved. Used with permission.
Shred one pear half. In a large bowl, combine shredded pear, turkey, thyme, salt and pepper; mix well. Shape into four 3/4-inch-thick patties.
For a gas or charcoal grill, place remaining pears on a greased grill rack directly over medium heat. Cover and grill 6 to 8 minutes or until tender and lightly browned, turning once halfway through grilling. Remove from grill; when cool enough to handle, thinly slice pears. Place patties on grill rack directly over medium heat. Cover and grill 12 minutes or until no longer pink (170°F), turning once halfway through grilling. Top patties with cheese the last 1 minute of grilling. Place buns, cut sides down, on grill rack for 1 to 2 minutes or until lightly toasted.
In a small bowl, combine mayonnaise, mustard and maple syrup. Set aside 1/4 cup of the mixture.
For the slaw, in a large bowl, combine pears, cabbage, celery, green onion, dried cranberries and pecans. Add remaining mayonnaise mixture and lemon juice; toss to coat. Season to taste with salt and pepper.
Spread reserved 1/4 cup of mayonnaise mixture on cut sides of buns. Serve patties on buns with spinach and bacon; pass the slaw.