I’ve found the perfect way to dress up turkey burgers: guacamole.
Guacamole turkey burgers, to be exact. I love guacamole on my burgers—and sometimes I even fold it into the patty. It takes a plain turkey burger and makes it exciting.
I’ll confess I used to be wary of turkey burgers because of past experiences—my partner once ate extremely plain turkey burgers and plain pasta with no seasonings at all. That stuck with me. These days, though, I insist turkey burgers be loaded with flavor and topped with something bold so you forget you’re even eating turkey.
My turkey burger rules
After many attempts I stopped using ground turkey breast—the leanest options are just too dry. I prefer a higher-fat ground turkey, like 94% lean, which keeps the patties juicy. In fact, I’d rather skip cheese and keep the burger moist than compromise on flavor.
These burgers are packed with seasonings. I updated an older recipe by adjusting the spices and ingredients, and now I always use a thermometer so I don’t overcook them—overcooked turkey is the worst. After resting, they’re ready for a generous scoop of guacamole.
For the guacamole, I like to add chopped tomatoes and a good squeeze of lime for brightness. Quick pickled onions bring a tangy contrast that lifts the whole burger. The patties also do well chopped into salads or folded into wraps—leftovers taste great.
Makes me so happy.
Guacamole Turkey Burgers
Guacamole Turkey Burgers
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Ingredients
- 1 pound ground turkey (I like 94%)
- 1 shallot, finely grated
- 1 garlic clove, finely grated
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- splash of worcesteshire sauce
- 1 egg white, lightly beaten
- 4 to 6 buns of your choice
- lettuce for your burgers
- quick pickled onions
- 1 avocado, chopped
- 1 handful cherry tomatoes, chopped
- 2 tablespoons chopped cilantro
- ½ lime, juiced
- pinch of salt
Instructions
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Place the ground turkey in a bowl. Grate the shallot and garlic into the turkey. Add the seasoned bread crumbs, smoked paprika, cumin, salt, and black pepper. Add a small splash of Worcestershire sauce and the lightly beaten egg white. Mix gently—clean hands work best—until just combined, but do not overmix. Form the mixture into 4 to 6 patties.
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Heat a skillet over medium and add a drizzle of olive oil. Cook the patties until browned on each side, about 5 minutes per side. To avoid drying them out, use a meat thermometer—the internal temperature should reach about 175–180°F. Let the burgers rest for 10 minutes before serving.
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For the quick guacamole, chop the avocado. I like to mash half and leave the rest chunky, but prepare it however you prefer. Stir in the chopped tomatoes, cilantro, lime juice, and a pinch of salt.
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Assemble the burgers with lettuce on the bun, the patty, a generous scoop of guacamole, and quick pickled onions if desired. Serve immediately.
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Thank you—I appreciate you!
Just going to guac my entire life—brb.