Avocado Turkey Burgers (Juicy Grilled, 30 Min)
This Avocado Turkey Burger recipe is fast, easy and took me about 30 minutes from start to finish. So, let’s get started with this.
Equipment
Charcoal or gas grill (or grill pan)
Large mixing bowl
Sharp chef's knife
Cutting Board
Instant-read thermometer
Burger press or flat spatula
Ingredients
2 pounds ground turkey (minced turkey) - about 900g, minced turkey
1 medium avocado - about 150g, diced into ¼-inch pieces
1 tablespoon ground ginger - 6g
2 tablespoons chili powder (chilli powder in British English) - 15g
1 tablespoon garlic salt - or 1½ teaspoons garlic powder + 1½ teaspoons fine sea salt
2 teaspoons ground black pepper
8 whole hamburger buns - toasted, for serving
Instructions
- Slice up your avocado! We're looking for pieces no larger than ¼ inch.1 medium avocado
- Combine your ground turkey, avocado, and all spices into a mixing bowl, and mix well. Be sure to get the avocado chunks evenly mixed.2 pounds ground turkey (minced turkey), 1 medium avocado, 1 tablespoon ground ginger, 2 tablespoons chili powder (chilli powder in British English), 1 tablespoon garlic salt, 2 teaspoons ground black pepper
- Divide the mixture into 8 equal portions. Form each into a patty about ¾ inch (2cm) thick, making a shallow thumbprint in the centre to prevent puffing during grilling. Handle the meat as little as possible to avoid dense, rubbery patties.
- Preheat your grill to medium-high heat, 350–400°F / 175–200°C. Clean and oil the grates to prevent sticking.
- Grill the burgers for 8–10 minutes per side, flipping once, until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. Avoid pressing down on the patties — this squeezes out the moisture the avocado is working to keep in.
- Serve on toasted buns with your favourite toppings. These pair especially well with garlic horseradish sauce, sliced tomato, and crisp lettuce.8 whole hamburger buns
Notes
Storage: Cooked patties keep in the fridge for up to 3 days in a sealed container. Freeze individually wrapped in plastic wrap inside a zip-lock bag for up to 2 months.
Reheating: Thaw overnight in the fridge and reheat in a covered skillet over medium-low heat with a splash of water. Confirm internal temperature reaches 165°F / 74°C before serving. Avoid the microwave — it makes the texture rubbery.
Make-Ahead: Form raw patties, layer between parchment paper, and refrigerate up to 24 hours before grilling. Do not freeze raw patties — the avocado will oxidise and turn brown.
Substitution: Swap ground turkey for ground chicken at the same weight. Reduce grill time by 1–2 minutes per side as chicken patties tend to be thinner.
Pro Tip: Use a ripe but slightly firm avocado — if it's too soft it will turn to mush during mixing and won't hold its shape in the patty. You want pieces that keep their structure through grilling.
Nutrition
Serving: 1servingCalories: 179kcalCarbohydrates: 4gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 970mgPotassium: 512mgFiber: 3gSugar: 0.4gVitamin A: 661IUVitamin C: 3mgCalcium: 18mgIron: 2mg
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