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Southwestern Turkey Burgers
with avocado / tangy herb yogurt sauce / potato wedges

Name: Southwestern Turkey Burgers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 lbs Turkey, ground dark meat (sub lean ground turkey or other ground meat); 1 Eggs; 2 Tbsp Panko breadcrumbs; 1/2 tsp Paprika; 1/2 tsp Coriander, ground; 1/2 tsp Cumin, ground; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 Onions, red, thinly sliced into rings; 1 Avocados, sliced; 4 Hamburger buns; 1 lb Potatoes, russet, wedges; 1 Tbsp Oil, cooking; 1/2 tsp Cumin, ground; 1 tsp Lime juice; 1 Tbsp Parsley, curly-leaf, chopped; 1/2 cup Yogurt, Greek or plain; 2 tsp Lemon juice; 1 tsp Mustard, Dijon

Active: 40 Total: 40

Original GF Paleo Vegetarian

This recipe was first featured in the spring of 2016, and it's a great way to kick off grilling season. The turkey burgers are full of flavor and will be as good if you cook them on the stovetop as they are on the grill.
Smarts: For an easy shortcut, use frozen potato wedges or sweet potato fries instead of starting with raw potatoes in this recipe.

Ingredients

Metric

Servings:

Southwestern Turkey Burgers:

Turkey, ground dark meat - 1 1/4 lbs (sub lean ground turkey or other ground meat)
Eggs - 1
Panko breadcrumbs - 2 Tbsp
Paprika - 1/2 tsp
Coriander, ground - 1/2 tsp
Cumin, ground - 1/2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Onions, red - 1/2 , thinly sliced into rings
Avocados - 1 , sliced
Hamburger buns - 4

Roasted Potato Wedges:

Potatoes, russet - 1 lb , wedges
Oil, cooking - 1 Tbsp
Cumin, ground - 1/2 tsp
Lime juice - 1 tsp

Tangy Herb Yogurt Sauce:

Parsley, curly-leaf - 1 Tbsp , chopped
Yogurt, Greek or plain - 1/2 cup
Lemon juice - 2 tsp
Mustard, Dijon - 1 tsp

Prep

Make sauce - Chop parsley. Combine parsley with yogurt, lemon juice, and mustard. Season with some salt. (Can be done up to 5 days ahead)
Make patties - Mix ground meat with eggs, panko, paprika, coriander, cumin (portion for burgers), salt, and pepper. Form into 1/2" / 1.3 cm thick patties. (Can be done 1 day ahead)
Onions - Thinly slice into rings. You’ll just need a few thin slices per burger. (Can be done 1 day ahead)
Potatoes / Avocados - Prep as directed.

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Make

Heat oven to 400F / 204C degrees.
Place a wire rack over a sheet pan. Toss potato wedges with oil and then season with cumin (portion for potatoes) and some salt and pepper. Spread out on wire rack so that none of the potatoes are touching.
Bake potato wedges until tender and golden brown, 30 to 35 minutes.
If making burgers on the grill: Heat grill to 500F / 260C degrees. Brush grill grates with some oil and then place patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed and continue cooking until burgers reach an internal temperature of 165F / 74C degrees. Buns can be toasted on grill for the last 2 to 3 minutes.
If making burgers on stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with some oil and then place patties on heated oil. Cook burgers until they reach an internal temperature of 165F / 74C degrees, ~5 minutes on each side. Place buns, cut-side down on skillet or pan. Toast until golden brown.
When potatoes are finished cooking, squeeze lime juice over top.
Assemble burgers by topping hamburger buns with a spoonful of sauce, then with patties, onions, and avocados. Serve potato wedges on the side. Use any extra sauce as a dip for potato wedges. Enjoy!

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