Turkey burgers don’t usually scream juicy, tender, or even delicious. They say things like a bland hockey puck, or I’d rather eat cardboard. Turkey burgers aren’t something you’re excited to eat; they’re what you have when you need to be in a bikini in two weeks. Or when you’re on a first date and order that double-bacon cheeseburger seems a tad aggressive, so you play it safe. Or when you’re with that “one friend” who’s gone Vegan, and you realize you don’t know what that hell being Vegan means, so you get a turkey burger and hope for the best.
My Southwestern Turkey Burgers will not disappoint as a treat for the eyes and your taste buds. Loaded with protein, served over zesty carbs, and topped with healthy fats, this is a complete meal that will have your senses singing.
Southwestern Turkey BurgersPrint Recipe
- Burger ingredients
- 1¼ pounds of extra lean ground turkey
- ½ cup of diced shallots
- 2½ tablespoons of chipotle peppers in adobo sauce
- 1½ tablespoons of light mayonnaise
- 1 tablespoon of lime juice
- 1 teaspoon of crushed or minced garlic
- 1 teaspoon of cilantro
- 1½ teaspoon of parsley
- ¾ teaspoon of sea salt and coarse black peppercorn
- PAM Cooking spray to grease
- Toppings Ingredients
- 4 slices of pepperjack cheese, thick-cut
- 1 medium avocado, sliced
- Greek yogurt or low-fat sour cream
- Fresh salsa
- Saute shallots in a well-greased skillet over medium heat until translucent and slightly browned. Remove from heat and place in a paper-towel-lined bowl to cool.
- Blend chipotle peppers on high speed until thoroughly pureed using a food processor. Set aside.
- In a large bowl, combine turkey, room temperature shallots, chipotle peppers, mayonnaise, lime juice, garlic, cilantro, parsley, and salt and pepper, using your hands to mix ingredients thoroughly. Next, form four equally shaped patties, packing together as tightly as possible.
- Heat grill to medium-high, then generously grease. Cook two patties at a time, 4 minutes on either side. Once cooked through, top with cheese and melt before removing from heat. Plate and serve over fresh corn slaw and top with avocado, greek yogurt, and fresh salsa.