Turkey Burger With Guacamole Recipes

GUACAMOLE TURKEY BURGER

Steps:

• To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
• Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
• Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
• In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
• Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
• Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
• Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
• Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
• Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
• Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.

TURKEY & CORIANDER BURGERS WITH GUACAMOLE

Steps:

• Mix the mince, Worcestershire sauce, breadcrumbs, half each of the coriander and onion, and some seasoning until combined. Form into 4 burgers, then chill until ready to cook.
• To make the guacamole, mash the avocado with the remaining coriander and onion, the chilli and lime juice, and season.
• Heat a griddle pan or barbecue until hot. Griddle the rolls, cut-side down, for 1 min, then keep warm. Brush the burgers with the oil to keep them from sticking. Cook for 7-8 mins on each side until charred and cooked through. Fill the rolls with the burgers, guacamole and peppadews.

TURKEY BURGER WITH GUACAMOLE

Steps:

• Preheat grill, or stove top grill pan, over medium high heat.
• Combine turkey, salt and pepper; shape into 4 equal patties a little larger than the buns.
• Cook burgers until lightly charred on outside, about 4 minutes; flip.
• Place a tablespoon of the chilies on each patty and cover with a slice of cheese.
• Cook until burger is firm, about 4 minutes more.
• Meanwhile place tomato and onion on buns.
• Top with cooked burger, dollop a generous spoonful of guacamole and the top bun.

TURKEY BURGERS WITH AVOCADO SAUCE

Steps:

• In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes. , For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired.