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Southwestern Turkey Patties
with avocado and sweet potato salad / cilantro lime vinaigrette

Active: 40 min Total: 40 min
Turkey burgers tend to get a bad rap, but using dark meat and a southwestern spice blend yields moist, flavorful patties. Serve them over a salad with avocado and roasted sweet potatoes for a fresh, flavorful dinner finished with cilantro lime vinaigrette.


Southwestern Turkey Patties:
  • 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
Southwestern Salad with Sweet Potatoes and Avocado:
  • Onions, red - 1/2 , sliced into rings
  • Potatoes, sweet - 1 lb , cubed
  • Vinegar, red or white wine - 3 Tbsp
  • Avocados - 1 , chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Lime juice - 2 tsp
  • Mixed greens - 5 oz
Cilantro Lime Vinaigrette:
  • Jalapenos - 1/2 , chopped
  • Cilantro - 1 Tbsp , leaves chopped
  • Mayonnaise, paleo-friendly - 2 Tbsp (sub cooking oil)
  • Oil, cooking - 3 Tbsp
  • Limes - 1/2 , zest of


  1. Make vinaigrette - Finely chop jalapenos and cilantro (the portion for the vinaigrette). (Note: To minimize the spice from the peppers, remove the seeds before chopping. The spice from the jalapenos will mellow the longer the vinaigrette is refrigerated.) Combine with mayonnaise, cooking oil and lime zest. For an extra smooth vinaigrette, use an immersion blender to blend until smooth. Season with some salt and pepper. (Can be done up to 3 days ahead)
  2. Onions / Potatoes - Prep as directed. Combine onions with vinegar and let them soak until ready to use (this will help to mellow the flavor). (Can be done up to 3 days ahead)
  3. 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)
  4. Avocados - Chop avocados.

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  1. Heat oven to 400F (204C) degrees.
  2. Line a sheet pan with foil. Toss potato cubes with oil and then season with cumin and some salt and pepper. Spread on sheet pan and bake, shaking the pan halfway through cooking, until potatoes are tender, 20 to 30 minutes (larger cubes will take longer to cook).
  3. 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.
  4. 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.
  5. When potatoes are finished cooking, squeeze lime juice (the portion for the potatoes) over top.
  6. Drain vinegar off onions and rinse under cool water. Toss greens with sweet potatoes, avocados and onions. Serve patties over salad and top everything with vinaigrette. Enjoy!



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