Pan-Grilled Guacamole Turkey Burgers
Flavorful pan-grilled turkey burgers become a real favorite when topped with creamy guacamole and sprigs of fresh cilantro. Serve them with spicy oven-fried potato wedges and oil and vinegar dressed cole slaw for a quick, economical weeknight meal.
- 1 lb ground turkey
- 1 clove garlic, finely chopped
- 1 large shallot, finely chopped
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons honey or agave nectar
- 1 tablespoon cornmeal
- 3/4 teaspoon salt
- 1/2 teaspoon spicy seasoning blend
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon fresh cilantro, chopped
- 1/2 cup grated Mexican queso blanco
- 1 tablespoon vegetable oil
- 6 soft rolls (onion or hamburger)
- Fresh cilantro sprigs
- For the guacamole:
- 2 ripe Haas avocados, peeled and mashed
- 1 medium tomato, peeled, seeded and chopped
- 3 green onions, chopped
- 2 cloves garlic, finely chopped
- 1 or 2 jalapeño peppers, minced
- 3 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground pepper
In a large bowl, combine the turkey, garlic, shallot, lime juice, honey or agave nectar, cornmeal, salt, spicy seasoning blend, pepper, chopped cilantro and shredded cheese. Form into 6 patties, about 1/2-inch thick and set aside.
In a medium bowl, combine the mashed avocado, chopped tomato, green onions, garlic, minced jalapeños and lime juice. Season to taste with salt and pepper and set aside.
Brush a grill pan with vegetable oil and heat over medium-high heat. Add the turkey burgers in a single layer and cook until the juices run clear, about 3 to 5 minutes per side.
To serve, place a burger on each bun, top with guacamole and sprigs of fresh cilantro.
Makes 6 servings
The secret to great turkey burgers is to make sure that everything is very well seasoned as ground turkey tends to be a bit bland and dry. The small amount of cornmeal in the meat mixture helps to retain moisture during cooking and the grated cheese adds a tender, creamy texture.
Spicy Oven-Fried Potato Wedges ~
Preheat the oven to 450°F. Quarter some new potatoes and toss them with a bit of olive oil to coat. Season with salt, pepper and your favorite Southwest-style seasoning blend. Roast for about 15 to 18 minutes, until the potatoes turn light golden brown in color and a little bit crispy.
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