Turkey Burger with Avocado (Printable Version)

Juicy turkey patties paired with creamy avocado and fresh, crisp toppings.

# What You Need:

→ Turkey Patties

01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper
08 - 1 tsp salt
09 - 1 tbsp olive oil (for grilling)

→ Toppings & Assembly

10 - 2 ripe avocados, sliced
11 - 4 whole wheat burger buns (or gluten-free if preferred)
12 - 1 medium tomato, sliced
13 - 4 romaine lettuce leaves
14 - ½ small red onion, thinly sliced
15 - 2 tbsp mayonnaise (optional)
16 - 1 tbsp lemon juice
17 - Salt and pepper, to taste

# How to Make It:

01 - In a large bowl, combine ground turkey, finely chopped onion, minced garlic, chopped parsley, Dijon mustard, smoked paprika, black pepper, and salt. Mix gently until just combined, avoiding overworking the meat.
02 - Divide the mixture evenly into four portions and form each into a burger patty.
03 - Heat olive oil in a grill pan or skillet over medium heat. Cook the patties for 5 to 6 minutes per side, or until fully cooked and internal temperature reaches 165°F.
04 - While cooking, combine avocado slices with lemon juice, salt, and pepper to prevent browning and enhance flavor.
05 - Lightly toast the burger buns, if desired.
06 - Spread mayonnaise on the bottom bun if using. Layer with romaine lettuce, turkey patty, tomato slices, red onion, and avocado. Top with the other half of the bun.
07 - Serve immediately alongside preferred sides.

# Expert Tips:

01 -
  • It's ready in 30 minutes flat, which means weeknight dinner without the takeout guilt.
  • Ground turkey stays juicy and flavorful because you're not overworking it—the secret is in the seasonings, not the meat.
  • The avocado makes it feel restaurant-quality, and the lemon juice keeps everything bright instead of heavy.
02 -
  • Don't skip the indent in the center of each patty—it prevents them from cooking unevenly and looking like little meatballs on your plate.
  • Ground turkey is leaner than beef, so it needs the moisture from onion and garlic; without them, you'll end up with something dry no matter how carefully you cook it.
  • If your avocados are still hard when you're ready to cook, slice them anyway and let them sit in that lemon juice for a few minutes—the acidity actually helps them soften slightly.
03 -
  • Buy avocados a day or two before you plan to cook if they're still rock-hard—they'll be at perfect ripeness when you need them, and you won't waste one that's already started to go brown.
  • Mix the turkey mixture in a cold bowl if your kitchen is warm, and wash your hands between handling the raw turkey and touching other ingredients.

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