These fast, flavorful turkey burgers are the perfect weeknight meal that the whole family will love. Turkey burgers sometimes have a bad reputation for being dry but you won’t have that problem with my juicy Salsa Turkey Burgers with Avocado Crema. Mixing a cup of your favorite salsa into the meat is a fast and easy way to keep the patties moist and it also adds great flavor. I often add grated onion to my burgers to keep them moist but using store-bought salsa instead is a nice short cut and you can avoid the hassle of using a box grater. This time I used Desert Pepper’s Roasted Tomato Chipotle Corn Salsa which added a nice smoky flavor to the patties.
To counteract the savory patties I top the burgers with a cooling avocado crema, which is avocado mashed with a little sour cream, lime juice and cilantro. It’s a great change from traditional ketchup or mayonnaise and it’s so easy, you can make it while the burgers are grilling. The nutrient-rich avocado is naturally creamy and adds healthy monounsaturated fats and fiber as well as folate, potassium and vitamins B6, C, E, and K. Substituting an avocado for mayonnaise is a great smart eating tip. A mashed avocado has a nice silky texture and you’re substituting heart healthy monounsaturated fats for the not-so-healthy saturated fat found in mayonnaise.
- 1 lb. ground turkey (93% lean)
- ¾ cup your favorite salsa, divided use
- ½ teaspoon ground cumin
- Kosher salt and black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 ripe avocado, peeled
- ¼ cup fat free sour cream
- 1 ½ teaspoons fresh lime juice
- 2 tablespoons chopped cilantro
- 4 whole wheat hamburger buns, toasted
- 4 pieces butter lettuce
- 2 plum tomatoes, sliced
Mix the turkey, ½ cup salsa, cumin, ¾ teaspoon salt, ¼ teaspoon black pepper and cayenne pepper together in a large bowl. Form into 4 equal patties, making a slight indentation in the center of each patty so that they cook evenly. If patties are very loose, refrigerate for 10-15 minutes before cooking.
Heat a grill pan or large skillet over medium high heat and spray with nonstick cooking spray. Grill the patties about 5 minutes on each side until the meat is cooked through.
While the patties are grilling, mash the avocado, sour cream, lime juice and cilantro together in a bowl. Season the mixture with salt and pepper to taste.
Place a lettuce leaf on each bun bottom then top with a patty and a few slices of tomato. Top with a tablespoon of salsa. Spread some avocado crema on each bun top and close the burgers.
- 1 ½ lbs. sweet potatoes (about 2 large potatoes), scrubbed and cut into wedges
- 1 tablespoon olive oil
- 1 ½ teaspoons chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Preheat oven to 425 degrees.
Toss the sweet potatoes, oil and spices together in a large bowl. Arrange the sweet potatoes on a baking sheet in a single layer. Bake in the oven for 15 minutes then flip them over and cook another 8-10 minutes until cooked through. Serve warm.