Call your family members, friends, and neighbors — it’s time to celebrate Labor Day! That means great times and even better food! Even if you’re following The Myers Way®, AIP, elimination, or any other diet, there’s no reason why you can’t join in the festivities! I’ve put together a list of festive crowd favorites that are sure to make your holiday a success!

Turkey Burgers with Caramelized Onions

Turkey burgers don’t have to be bland or boring! Try my flavorful, juicy turkey burgers with caramelized onions and you’ll see what I mean. These turkey burgers are easy to make with just 5 ingredients and cook up quickly so you can enjoy beautifully browned turkey burgers anytime.

https://www.amymyersmd.com/article/labor-day-bbq-recipes/

Ingredients

For the Turkey Burgers

  • 1 lb ground turkey
  • 1/4 cups Cassava flour
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 1 tbsp olive oil for cooking

For the Caramelized Onions

  • 1.5 lbs onion, thinly sliced
  • 1 tbsp olive oil for cooking
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (optional)
  • 1/4 tsp sea salt (optional)

Instructions

  1. Start with the caramelized onions: Add the sliced onions and 1 tablespoon olive oil to a large skillet, and cook over medium heat for 15 minutes, stirring frequently. Allow the onions to brown slightly but don’t burn.
  2. Add 1 tablespoon apple cider vinegar and 1 tablespoon honey, if using, and continue cooking for 15-20 minutes, stirring frequently, until the onions are cooked and caramelized to your liking. Season with sat, if using.
  3. While the caramelized onions are cooking, prepare the burgers: In a medium bowl, combine the ground turkey, cassava flour, garlic powder, dried oregano, and salt. Mix well, making sure the spices are well incorporated into the ground turkey.
  4. Divide the ground turkey mixture into 4 parts and form 4 burger patties.
  5. Heat a tablespoon of olive oil in a large skillet, and carefully place the patties down into the hot oil, pressing gently in the center with your hand. Cook over medium heat for 4-5 minutes, or until nicely browned. Carefully flip the burgers and cook for 4-5 minutes, or until the internal temperature registers at least 165 degrees Fahrenheit on an instant read thermometer.
  6. Serve warm over lettuce leaves, topping with caramelized onions.

Best BBQ Ribs

There is nothing better than ribs with crispy browned edges where the meat falls off the bone. These easy Best BBQ Ribs are slow-roasted in the oven with just a few simple spices but a lot of flavor. This BBQ ribs recipe requires only 5-10 minutes of hands-on prep time and the rest of the work is done by the oven.

https://www.amymyersmd.com/article/labor-day-bbq-recipes/

Ingredients

  • 3 lbs bone-in pork ribs
  • 2 tsp sea salt
  • 2 tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/3 cups maple syrup
  • 1/3 cups apple cider vinegar

Instructions

  1. Preheat oven to 275° F.
  2. Combine all the spices (salt through cumin) and massage into the pork ribs on all sides. Place the ribs in a large baking sheet, cover with foil, and roast at 275° F for 2 hours.
  3. While the ribs are roasting, mix together the maple syrup and apple cider vinegar.
  4. Carefully remove the ribs from the oven and remove the foil (watch out for steam!). Turn the oven temperature up to 375° F.
  5. Brush the ribs generously with the maple syrup and apple cider vinegar and place in the oven uncovered for 5-10 minutes. Repeat 2-3 times, or until the ribs are nicely browned and the maple syrup and apple cider vinegar mixture is used completely. Serve warm.

Bacon Ranch Pasta Salad

This fabulous Bacon Ranch Pasta Salad copycat recipe is low carb, keto-friendly, AIP, Paleo, and Whole30 compliant! It’s an easy and healthy recipe to make ahead and serve at your next BBQ. This cold pasta salad is gluten-free because it uses heart of palm noodles in place of traditional bowtie pasta. Make it with store-bought mayo for a simple approach, or whip up a batch of the eggless mayo for an alternative dressing option. I’ve created this as a side dish recipe (it’s great to bring along to any party!) but you can add chicken to make it a great main dish on a warm night. We get a lot of those in Austin!

https://www.amymyersmd.com/article/labor-day-bbq-recipes/

Ingredients

Ingredients for Pasta Salad

  • 3 cans heart of palm noodles (or 4 cups julienned heart of palm)
  • 1 cup broccoli
  • 1/2 cups green onions diced (omit for SIBO protocol)
  • 5 slices nitrate-free bacon
  • 3/4 cups mayo (use recipe for egg-free mayo below for AIP option)
  • 1 tbsp chives dried
  • 1 tbsp parsley dried
  • 1 tsp dill dried
  • 1 tsp granulated garlic (omit for SIBO protocol)
  • 1/2 tsp sea salt
  • 1/2 tsp onion powder (omit for SIBO protocol)
  • 1 lemon

Ingredients for Eggless, AIP Mayo

Instructions

Method for the Pasta Salad

  1. Strain the noodles from the water in the can. Place noodles in a bowl of water or coconut milk. Set aside to soak for 30 minutes to neutralize the flavor.
  2. In the meantime, bring 3 cups of water with a pinch of salt to a boil over high heat. Meanwhile, wash and cut off the florets of your broccoli. Discard the stalks. Add the florets to boiling water. Blanch the florets for about 4 minutes until tare bright green and crisp-tender. Drain well and set aside.
  3. Cook the bacon over medium heat. Drain, then chop. Chop green onion and set aside.
  4. Add the chives, parsley, dill, garlic, sea salt, and onion powder to ¾ cup of mayo or the alternate dressing. Stir to combine.
  5. Add all ingredients to a large bowl and stir until everything is evenly coated. Let chill in the refrigerator for about 20 minutes before serving. Prior to serving, add a squeeze of fresh lemon juice to brighten the flavors.

Method for the Eggless, AIP Mayo

  1. Using a stand or hand mixer, combine all ingredients and mix on medium or high speed for 8-10 minutes, until soft peaks form. Store covered in a glass jar in the refrigerator for up to a month.

Quick Pickled Onions

Pickles are the perfect tangy complement to savory dishes, from burgers to BBQ! Most store-bought varieties, however, are high in sodium and tend to be made with other questionable ingredients including preservatives, artificial colors, and added sugar. Even the more natural varieties are typically fermented, which may not be the best choice if you are dealing with Candida or SIBO.

https://www.amymyersmd.com/article/labor-day-bbq-recipes/

Ingredients

  • 1 red onion sliced thinly into half moons
  • 4 cups apple cider vinegar (you may not need all of this)

Instructions

  1. In a glass storage container, add sliced red onions. Pour apple cider vinegar over the onions until they are covered.
  2. Store in refrigerator overnight. Use on salads, burgers, or meal of choice!