Recipe: Mexican Turkey Burgers w Cilantro and Avocado

Mexican turkey bugers

These were inspired by a recent trip to San Diego; Mexican food meca. Topped with creamy avocado and fresh pico de gallo (salsa), you’ll get rave reviews.  The bread crumbs and egg keep the burgers moist and the lime adds a perfect acid hit.

Chef’s Secrets; puree the onion and garlic to release their flavor. Citrus zest adds more of the fruits essence.

Of course, use organic, fresh, seasonal, local ingredients whenever possible.

Add the heat you prefer; cayenne, jalapeno, etc. I don’t because my kids balk.

Makes 8 patties

What You’ll Need

2 pounds of ground turkey (dark meat- breast is too dry for my taste)

onion, 1/2 medium

garlic, 3 cloves

cilantro, fresh, 1/2 cup (large handful)

cumin, dried, 1 tablespoon

bread crumbs, 1 cup (or more to create firm consistency)

egg, 1, beaten (I used egg-replacer; my boy’s allergic)

lime, 1,  zest and juice

olive oil, 2 tablespoons

sea salt & pepper to taste (I use kosher style sea salt)

onion n garlic puree

Puree garlic and onions to maximize and distribute flavor

To Prepare

  1. Preheat grill to high
  2. Peel, chop and puree onion and garlic in a food processor
  3. Chop cilantro, zest and juice 1 lime, beat 1 egg
  4. Combine turkey, onion/garlic puree, lime juice/zest, egg, bread crumbs, cilantro, cumin, olive oil, salt n pepper, and shape into patties. Let sit 10 minutes.
  5. Place on hot, oiled grill.  Cook 3-4 minutes, flip and cook 3-4 minutes more until juice runs clear when sliced and squeezed.  Do not overcook.
  6. Serve on toast or buns with pico de gallo, sliced avocado, squeeze of lime, and drizzle of olive oil.
Mexican turkey bugers and Qunoa

I served on toasted slices, avocado & pico de gallo and side of quinoa