Southwestern Turkey Burgers
with avocado / tangy herb yogurt sauce / potato wedges
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.
- 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
- Potatoes, russet - 1 lb, wedges
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/2 tsp
- Lime juice - 1 tsp
- Parsley, curly-leaf - 1 Tbsp, chopped
- Yogurt, Greek or plain - 1/2 cup
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
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)
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!
This tasted good even without the yogurt sauce, and used avocado, cheese and tomatoes instead. Brioche buns are yummy. I doubled all of the spices.0 Helpful
One of our favorite meals! The salad that compliments the burgers is so fresh and a summer favorite!0 Helpful
It was good! I skipped the cumin, but threw in more of the other spices. It still needed more salt. The Tangy Herb Yogurt Sauce was really good, and we added cucumber and bell pepper for dipping.0 Helpful
Cumin overpowered everything0 Helpful
Made frozen fries instead of fresh to save time. Was so yummy!!!!0 Helpful
Didn't have egg for the patties but still turned out well. Liked the spices in the burgers and we used the sauce for both the burgers and fries.0 Helpful