Turkey Burger with Avocado (Printable Version)
Bright and juicy turkey burger with creamy avocado and fresh garden toppings in under 30 minutes.
# What You Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tsp Dijon mustard
06 - 1 tsp smoked paprika
07 - ½ tsp ground black pepper
08 - 1 tsp salt
09 - 1 tbsp olive oil (for grilling)
→ Toppings & Assembly
10 - 2 ripe avocados, sliced
11 - 4 whole wheat burger buns (or gluten-free)
12 - 1 medium tomato, sliced
13 - 4 leaves romaine lettuce
14 - ½ small red onion, thinly sliced
15 - 2 tbsp mayonnaise (optional)
16 - 1 tbsp lemon juice
17 - Salt and pepper, to taste
# How to Make It:
01 - Combine ground turkey, finely chopped onion, minced garlic, chopped parsley, Dijon mustard, smoked paprika, black pepper, and salt in a large bowl. Mix gently until just combined.
02 - Divide the mixture into four equal portions and shape each into a burger patty.
03 - Heat olive oil in a grill pan or skillet over medium heat. Cook patties for 5 to 6 minutes on each side until fully cooked and internal temperature reaches 165°F.
04 - While patties cook, toss avocado slices with lemon juice, salt, and pepper to prevent browning.
05 - Lightly toast the burger buns if preferred.
06 - Spread mayonnaise on the bottom bun if using. Layer with romaine lettuce, turkey patty, tomato slices, red onion, and avocado. Cover with the top bun.
07 - Serve immediately with preferred side dishes.
# Expert Advice:
01 -
- It's lighter than beef but somehow more satisfying, especially when the avocado adds that rich, buttery texture.
- The smoked paprika and Dijon mustard create a flavor depth that makes people forget it's turkey.
- Ready in 30 minutes flat, perfect for weeknight dinners when you want something that tastes like you tried.
- Naturally dairy-free if you skip the mayo, making it work for almost any dietary preference.
02 -
- Don't skip the mustard in the meat mixture—it's barely detectable but transforms the turkey from bland to complex in ways mayo alone never could.
- Temperature matters more than time; use a meat thermometer because undercooked poultry is genuinely unsafe, and overcooked turkey becomes depressingly dry.
- Assemble just before serving; the tomato releases moisture almost immediately and will make your bun soggy if you're not careful.
- Toast your buns every single time, or at minimum let them sit cut-side down on the warm pan for 10 seconds—it's the difference between a burger that holds together and one that falls apart on your plate.
03 -
- Keep all your ingredients cold until you're ready to cook; ground turkey warms up quickly and loses its structure if it sits at room temperature.
- A meat thermometer is your best friend—it takes the guesswork out of doneness and ensures you never serve undercooked poultry or overcooked hockey pucks.
- Make extra patties and freeze them uncooked on a sheet tray; they cook from frozen in about 8 minutes and let you have impressive burgers on demand.