Santa Barbara Southwest Turkey Burger

READY IN: 1hr 20mins
YIELD: 8 Burgers




  • 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.