If you’re looking to grill some burgers this weekend, try spiced turkey burgers as an alternative to beef. This recipe has south-of-the-border flavors with cumin, herbs, garlic, avocado and tomato. Make the Ancho chili mayonnaise instead of the usual mustard or ketchup for one great burger.
Spiced Turkey Burgers: Buying Ground Turkey
When purchasing ground turkey the amount of fat in ground turkey varies depending on what goes into the grinder. Fat content controls the flavor and moisture of your burger. I prefer 93% lean because it has more flavor and moisture.
Buns or No Buns
Now to the rest of the burger. Choose whole grain buns for better nutrition than white burger buns or buy gluten-free whole grain buns. For low-carb or grain-free, skip the bun altogether and wrap in iceberg lettuce leaves.
Top Your Burger with Fresh Flavors
Top off your burger with a slice of fresh tomato, a thin ring of sweet onion, or a few slices of avocado. And be sure to make the Ancho chili sauce for a creamy kick. For mayo, I choose Vegenaise because has a clean, light taste. Look for it in the refrigerated section of your market, not on the shelf. It’s made by Follow Your Heart. Try their horseradish sauce too. It’s fantastic.
Grill your burgers until done to 160°-165°F in the center and serve with grilled vegetables or a tossed green salad for a healthy summer dinner.
For perfectly formed burgers, I use a large size round metal ring. You can buy them at kitchen supply and restaurant supply stores and online in single sizes or better yet, in a set for many uses.
Another tool I have a bunch of is rimmed baking sheets. I have them in half, quarter and eighth sizes. It’s what the burger are on in the above photo. Quarter sheet pans have a million uses.
Spiced Turkey Burgers with Ancho Chili Sauce
- 1 pound 93% ground turkey
- 1 teaspoon ground cumin
- 1 large garlic clove finely chopped
- 1 tablespoon fresh chopped parsley or cilantro
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped chives
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 4 slices ripe tomato
- 4 thin slices red or spring onion
- 1 avocado quartered
- 4 leaves lettuce
- 4 gluten-free or whole grain burger buns
Ancho Chili Sauce
- ½ cup Vegenaise or mayonnaise
- 1 teaspoon ground ancho chili powder or a chili powder blend
- 1 teaspoon ground sweet paprika
- 1 tablespoon fresh squeezed lime juice
- salt and pepper to taste
- Chipotle, Sriracha or Tobasco optional for heat
- 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.