Southwestern Turkey Burgers
with avocado / cilantro lime sauce / potato wedges
- Onions, red - 1/2, sliced into thin rings
- Turkey, ground dark meat (sub lean ground turkey or other ground meat) - 1 1/4 lbs
- Eggs - 1
- Paprika - 1/2 tsp
- Coriander - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Avocados - 1, sliced
- Hamburger buns, gluten-free -
- Potatoes, russet - 1 1/4 lbs, wedges
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/2 tsp
- Lime juice - 2 tsp
- Jalapenos - 1/2, chopped
- Cilantro - 1 Tbsp, leaves chopped
- Yogurt, Greek or plain - 1/2 cup
- Limes - 1/2, zest of
- Honey - 1/4 tsp
- Make sauce - Finely chop jalapenos and cilantro. (Note: To minimize the spice from the peppers, remove the seeds before chopping. The spice from the jalapenos will mellow the longer the sauce is refrigerated.) Combine with yogurt, lime zest and honey. For an extra smooth sauce, use an immersion blender to blend until smooth. Season with salt and pepper. (Can be done up to 3 days ahead)
- Make patties - Mix ground meat with egg, paprika, coriander, cumin, salt and pepper. Form into 1/2" (1.25 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.
- Heat oven to 400F (204C) degrees.
- Place a wire rack over a sheet pan. Toss potato wedges with oil and then season with cumin 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 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 brushed with oil and 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. Brush buns with oil and place, cut-side down on skillet or pan. Toast until golden brown.
- When potatoes are finished cooking, squeeze lime juice (the portion for the potatoes) 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, and if there’s extra sauce, use it as a dip for potato wedges. Enjoy!
Good flavours but I think I would do half mayo and half yogurt next time, the sauce was too thick and dry for a turkey burger. Great flavours though!0 Helpful
Oh my gosh this dipping sauce is amazing. Myself and my teenage son LOVED it.0 Helpful
Ran out of cumin. Put smoked paprika on the potatoes. Pretty good overall. Turkey patties a little overcooked at 5 min per side in the pan.0 Helpful
Loved these burgers! Made exactly as described except I subbed a bit of Frank's Hot Sauce in the yogurt sauce instead of using jalapeno. Grilled the burgers on the George Foreman for 6 minutes at 425. Kids loved the burgers too although I made theirs more "traditional" with cheese and ketchup instead of avocado and yogurt sauce. Happy family!0 Helpful
Everyone like this.0 Helpful
Ok...didn't exactly follow the recipe. Instead of burgers, I made a meatloaf instead with some added diced onion and green peppers. Inspired from paleo version, I made sweet potato fries with just S/P seasoning. Used the yogurt sauce for side of veggies. Hubby enjoyed and toddler cleaned plate!0 Helpful