Turkey Burger Guacamole (Printable)
Tender turkey patties combined with a creamy, tangy avocado topping and fresh vegetables.
# What You Need:
→ Turkey Burgers
01 - 1 pound lean ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup fresh parsley, chopped
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon olive oil
→ Guacamole
10 - 2 ripe avocados
11 - 1 small tomato, seeded and finely diced
12 - 1/4 small red onion, finely diced
13 - 1 small jalapeño, seeded and minced (optional)
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper, to taste
→ For Serving
18 - 4 burger buns
19 - Lettuce leaves
20 - Sliced tomato
21 - Sliced red onion
# How To Make:
01 - Combine ground turkey, finely chopped onion, minced garlic, chopped parsley, smoked paprika, ground cumin, salt, and black pepper in a mixing bowl. Mix gently until just combined.
02 - Shape the mixture into four equal-sized patties.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook the patties for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest.
04 - In a bowl, mash avocados until mostly smooth. Stir in diced tomato, red onion, jalapeño if using, chopped cilantro, lime juice, salt, and freshly ground black pepper. Adjust seasoning as needed.
05 - Lightly toast the burger buns if desired.
06 - Layer lettuce on the bottom bun, place a turkey patty on top, add a generous spoonful of guacamole, sliced tomato, and red onion. Cover with the top bun.
07 - Serve immediately while warm.
# Expert Tips:
01 -
- Turkey stays surprisingly juicy when you don't overwork the mixture, and the spices give you that savory depth without heaviness.
- Homemade guacamole transforms the whole thing from basic to something worth talking about, and it takes literally five minutes.
- The whole meal comes together faster than ordering takeout, which became my secret weapon on busy weeknights.
02 -
- Don't season the turkey and then refrigerate it—mix it right before cooking so the salt doesn't start breaking down the meat structure and squeeze out moisture.
- Your guacamole will brown if you make it too far ahead, so unless you're serving thirty people, mix it within twenty minutes of eating.
- The burger is done when it reads 165°F internally, not by color or firmness—ground turkey can stay pale even when fully cooked, so invest in a quick thermometer if you haven't already.
03 -
- Add a tiny splash of Worcestershire or soy sauce to the turkey mixture for an extra layer of savory depth that nobody can quite identify but everyone notices.
- The secret to golden, crust-building burgers is not moving them once they hit the pan—patience creates flavor in ways that fussing never will.