November 5, 2020|Lunch/Dinner
These turkey burgers are full of flavor and topped with a delicious chunky guacamole to take the flavor over the top. The perfect easy dinner!
These burgers are loaded with seasonings and flavor. I took my regular old turkey burger recipe from ten years ago (it’s on here, it’s horrifying!) and readjusted some of the flavors and ingredients. I also use a thermometer now so I don’t overcook them (dry turkey burgers are the worst, who’s with me?) and then find something delicious to add on top!
Obviously I went with guacamole here. I added a few tomatoes to this guac too for a little extra punch and a squeeze of lime juice turns these into perfection. then topped with Buffalo Sauce and served on a Sandwhich Skinny Bun ( I get these from Aldi so they are affordable and only 140 Calories) and a side of Sweet Potato Fries to make this a tasty heathy quick dinner.
The packaging for the multi-grain Sandwich Skinnys variety promises 12 or more grams of whole grains per serving. The multi-grain rolls are made with ingredients such as whole wheat flour, unbleached enriched wheat flour, wheat, rye, corn, oats, millet, triticale, brown rice, and barley. L’Oven Fresh Sandwich Skinnys are 100 calories per roll, with 170 mg of sodium, 1 gram of sugar, and no saturated fat. In contrast, Aldi’s Whole Grain White bread, which is popular in our house, has 140 calories per 2-slice serving, 260 mg of sodium, and 4 grams of sugar.
INGREDIENTS
- 1 pound ground turkey
- 1 garlic clove, finely grated
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- Buffalo Dipping Sauce
- 1 egg white, lightly beaten
- 4 to 6 buns of your choice
- Mixed organic Greens for your burgers
1 avocado, chopped
- 1 handful cherry tomatoes, chopped
- 2 tablespoons chopped cilantro
- ½ lime, juiced
- pinch of salt
INSTRUCTIONS
- Place the ground turkey in a bowl. Grate in the shallot and the garlic. Add in the bread crumbs, paprika, cumin, salt and pepper. Splash in a drop or so of Worcestershire sauce. Add the beaten egg white and mix everything together (it works best if you use clean hands!) until combined, but don’t over mix. Form the mixture into 4 or 6 patties (or however many you’d like!).
- Heat a skillet over medium heat and add a drop of olive oil. Add the burgers and cook until they are brown on the outsides, about 5 minutes per side. To make sure the burgers don’t dry out, you can check the internal temperature – you want it to be about 175 to 180. I let the burgers rest for 10 minutes before eating.
- To make the quick guac, chopped the avocado into chunks. I like to take half of this and smash it with a fork, and keep the rest cubed for a chunky guac. Do it however you love! Mix in the tomatoes, cilantro, lime and salt.
- Place your Greens on the bun and add the burger on top. Top with a few scoops of the guacamole and top with buffalo sauce. You can also top with some pickled onions if you’d like! Serve immediately.
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