Prep 1 hr
Cook 20 mins
I love burgers but trying to eat healthier, I’ve tried to perfect the best turkey burger that I could. Also, since I don’t cook with much salt, trying to avoid it in my diet for health reasons, I try to infuse other seasonings to give the food that I prepare more flavor. I’ve tried several combinations for my turkey burgers, seen other recipes and put together what I think will work the best without covering up the taste of the burger itself.
- 907.18 g ground turkey (not just the breast meat)
- 6 green onions, chopped
- 3 large garlic cloves, finely chopped
- 44.37 ml olive oil
- 2 eggs
- 1.23 ml kosher salt
- 0.59 ml ground black pepper
- 0.59 ml cumin
- 29.58 ml Worcestershire sauce
- 59.14 ml barbecue sauce
- 118.29 ml panko breadcrumbs
- 8 slice monterey jack pepper cheese
- 3 large anaheim chilies, grilled, skinned, seeded and cut into 8 pieces
- vegetable oil or Pam cooking spray, for the grill
- 4 ripe avocados
- 5 green onions, chopped without the tops
- 59.14 ml fresh cilantro, finely chopped
- 2 garlic cloves, finely chopped
- 1.23 ml kosher salt
- 1.23 ml ground black pepper
- 0.59 ml cayenne pepper
- 4.92 ml cumin
- 4.92 ml Tabasco jalapeno sauce
- 14.79 ml lime juice
- 8 large egg hamburger buns with sesame seeds
- 2 large beefsteak tomatoes, sliced
- Dijon mustard
- Sauté green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
- In a bowl, crumble the turkey and add the salt, pepper and cumin.
- In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
- Add the onions and garlic and any remaining liquid in the pan. This helps the burgers from getting dry.
- Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
- Separate into 8 patties and let them rest.
- Grill the whole peppers until the skins are blackened. Immediately put them in a glass bowl and cover tightly with plastic wrap and set aside until the skins are ready to peel off easily. Peel, core and seed.
- In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
- Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Mix well.
- Add the lime juice and blend thoroughly.
- Cover and set aside.
- Heat grill to high, brush with oil or spray with Pam, and put on the patties.
- Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn.
- Turn gently with a spatula and your hand to make sure they don’t fall apart.
- Cook an additional 4 to 5 minutes and check for doneness. (I usually put an extra patty which I sacrifice to make sure it’s cooked properly).
- Lower the heat to medium-low and add the cheese and allow to melt.
- Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
- Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato. Place the burger on top.
- Place a slice of chili on top of the burger.
- Spread the mustard on the top half and cover the burger.