Southwest Turkey Burgers with Guacamole
Southwest turkey burgers are tender and juicy, with a little kick from jalapeno peppers. Top with guacamole or chipotle mayo and load them up with your favorite burger toppings!
Southwest Turkey Burgers:
- 1 lb ground turkey (450 g; see note 1)
- 1 tablespoon lime zest (½ lime)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 jalapeno pepper (seeds removed, finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon worcestershire sauce
- ½ teaspoon salt
- 1 large egg
- ¼ cup breadcrumbs
- 2 tablespoons olive oil
- 4 burger buns
- 1 cup guacamole (or chipotle mayo)
- 1 tomato (sliced)
- ½ red onion (sliced)
Southwestern Turkey Patties
To a bowl, add ground turkey, lime zest, chili powder, ground cumin, jalapeno, garlic, worcestershire sauce, salt, egg and breadcrumbs.
Mix together with your hands or a spoon until just combined. Do not over-mix.
Divide the mixture into 4 parts, and place one of the portions in the palm of your hand.
Using your other hand, work the mixture into a 3-4 inch diameter disk that is no more than 1 inch thick. Try to get it into an equal thickness across the patty so it cooks through evenly.
Repeat for a total of 4 patties.
Heat olive oil in a large 12-inch frying pan over medium heat.
Carefully add the patties, and cook for 4-5 minutes per side, until an internal temperature of 165°F is reached.
To Grill (see note 2)
Heat grill to 450°F. Grease the grill well with oil.
Carefully place the turkey burgers on the grill, and cook for 4 minutes per side. Work carefully as the patties are delicate when raw, but firm up when cooked.
Check with a digital thermometer to ensure burgers have reached an internal temperature of 155°F.
Remove from grill and place on a clean plate. Cover with a bowl to rest for 5 minutes. Carry over cooking should help the burgers reach an internal temp of 165°F.
1- avoid lean ground turkey or ground turkey breast
2- if you plan on grilling these burgers, you may want to add an extra ¼ cup of breadcrumbs to help them maintain their structure (they are quite delicate when raw).
- patties may be formed up to 24 hours ahead and stored in a covered container in the fridge
- after cooking, patties may be stored in the fridge for up to 4 days
- reheat in a covered pan for 3-4 minutes per side, until warmed through
- patties may be frozen raw on a baking sheet for 2-3 hours, then transferred to a freezer bag or meal prep container. Place wax or parchment paper strips between the patties to prevent them from sticking together
- frozen patties may be cooked on the grill without thawing: cook for 20 or so minutes, flipping every 5 minutes, until an internal temperature of 165°F is reached
Serving: 1burger | Calories: 472kcal | Carbohydrates: 36g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 661mg | Potassium: 846mg | Fiber: 6g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 17mg | Calcium: 118mg | Iron: 4mg