1/1 Photo of Santa Barbara Southwest Turkey Burger
1 hr 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.
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- 2 lbs ground turkey (not just the breast meat)
- 6 green onions, chopped
- 3 large garlic cloves, finely chopped
- 3 tablespoons olive oil
- 2 eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cumin
- 2 tablespoons Worcestershire sauce
- 1/4 cup barbecue sauce
- 1/2 cup panko breadcrumbs
- 8 slices 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
- 1/4 cup fresh cilantro, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon Tabasco jalapeno sauce
- 1 tablespoon lime juice
- 8 large egg hamburger buns with sesame seeds
- 2 large beefsteak tomatoes, sliced
- Dijon mustard
- 1Sauté green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
- 2In a bowl, crumble the turkey and add the salt, pepper and cumin.
- 3In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
- 4Add the onions and garlic and any remaining liquid in the pan. This helps the burgers from getting dry.
- 5Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
- 6Separate into 8 patties and let them rest.
- 7Grill 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.
- 8In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
- 9Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce. Mix well.
- 10Add the lime juice and blend thoroughly.
- 11Cover and set aside.
- 12Heat grill to high, brush with oil or spray with Pam, and put on the patties.
- 13Lower heat to medium-high. Cook for 4 to 5 minute. Don’t move them until they are ready to turn.
- 14Turn gently with a spatula and your hand to make sure they don’t fall apart.
- 15Cook 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).
- 16Lower the heat to medium-low and add the cheese and allow to melt.
- 17Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
- 18Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato. Place the burger on top.
- 19Place a slice of chili on top of the burger.
- 20Spread the mustard on the top half and cover the burger.
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Nutritional Facts for Santa Barbara Southwest Turkey Burger
Serving Size: 1 (413 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 685.6
- Calories from Fat 365
- Total Fat 40.6 g
- Saturated Fat 11.4 g
- Cholesterol 149.7 mg
- Sodium 724.8 mg
- Total Carbohydrate 44.9 g
- Dietary Fiber 9.5 g
- Sugars 9.2 g
- Protein 39.1 g