Turkey Burger with Guacamole (Printable)
Lean turkey patties complemented by smooth, tangy guacamole and fresh toppings for a wholesome meal.
# What You Need:
→ Turkey Burgers
01 - 1 pound lean ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup fresh parsley, chopped
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon olive oil (for cooking)
→ Guacamole
10 - 2 ripe avocados
11 - 1 small tomato, seeded and finely diced
12 - 1/4 small red onion, finely diced
13 - 1 small jalapeño, seeded and minced (optional)
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper, to taste
→ For Serving
18 - 4 burger buns
19 - Lettuce leaves
20 - Sliced tomato
21 - Sliced red onion
# How-To:
01 - Combine ground turkey, chopped onion, minced garlic, parsley, smoked paprika, cumin, salt, and black pepper in a bowl. Mix gently until just combined.
02 - Shape the mixture into four equal-sized patties.
03 - Heat olive oil in a skillet or grill pan over medium heat. Cook patties 5 to 6 minutes per side until golden brown and fully cooked (internal temperature 165°F). Remove and let rest.
04 - In a bowl, mash avocados until mostly smooth. Stir in diced tomato, red onion, jalapeño if using, cilantro, lime juice, salt, and pepper. Adjust seasoning as needed.
05 - Optionally, lightly toast the burger buns.
06 - Layer lettuce on the bottom bun, add a turkey patty, spoon guacamole over it, then top with sliced tomato and red onion. Cover with the top bun.
07 - Serve the assembled burgers fresh for best flavor.
# Expert Tips:
01 -
- Turkey stays juicy because of the aromatics mixed right in, not despite being lean.
- The guacamole is fresh enough to feel like a restaurant touch but comes together in about two minutes.
- Everything cooks in under 15 minutes if your ingredients are prepped, making this a genuine weeknight dinner.
02 -
- The internal temperature matters; turkey that's undercooked is unsafe, but turkey that's overcooked becomes grainy and dry, so use a meat thermometer if you're not confident.
- Guacamole browns quickly once exposed to air, so make it as close to serving time as you can, and press plastic wrap directly onto the surface if you need to make it ahead.
03 -
- Use a meat thermometer to check doneness instead of relying on color; turkey doesn't change color the way beef does, and guessing can lead to either dry or unsafe burgers.
- Make your guacamole in the time it takes the burgers to rest; the warm pan will have cooled just enough that you're not standing over hot burners, and the guac will have time to sit for a minute before serving.