Turkey burgers are a delicious alternative to traditional beef burgers. Add flavor with herbs and spices, a flavorful chili dressing, avocado and tomato slices, packed into a gluten-free or whole grain bun and you have one great burger. Serve with grilled vegetables or a tossed green salad. For Paleo eaters, skip the bun and enjoy it as a patty. That is usually how we eat it these days.
1teaspoonground ancho chili powderor chili powder blend
1teaspoonground sweet paprika
1tablespoonfresh squeezed lime juice
salt and pepperto taste
Chipotle, Sriracha or Tobasco optional for heat
Instructions
In a medium bowl, combine ground turkey, cumin, garlic, parsley or cilantro, oregano, chives, salt, pepper and olive oil. Mix well but gently with your hands. Form into patties, cover with plastic film and refrigerate for at least 30 minutes or up to several hours.
While the burger patties are setting up, make the ancho chili sauce and refrigerate until serving. Any extra is good on a sandwich or as dip for raw vegetables.
Fire up the grill. Make sure the grill is brushed clean, then coated with a grill-safe spray or a little oil on a wad of paper towels with tongs. Turn heat down to medium and add your burgers. Grill on one side until browned and grill marks have formed. Turn the burger and finish cooking until they reach 160-165 in the center with a digital thermometer. They will feel firm but not hard. To speed cooking, cover the burgers with a disposable aluminum pan or lid if using a pan.
To build your burgers, place lettuce on the bottom of the bun, add the burger, and top with tomato, onion, sauce and avocado.
Notes
Alternative Cooking Methods – No grill? No problem. Cook the turkey burgers indoors on your stove top. Use a grill pan or a non-stick saute or fry pan. To speed cooking, cover the burgers with a lid after turning. Cook to an internal temperature of 165 degrees.Note - nutrition label does not include the buns because there are so many options and the values vary.