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Kosher Turkey Burgers With Avocado – Juicy & Flavorful

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Meat (Fleishig)

Juicy turkey burgers seasoned with garlic, paprika and parsley are topped with sliced avocado, tomato, red onion and lettuce. Avocado gives them the richness cheese usually would.

The Secret to Juicy Turkey Burgers

Keep the ground turkey cold and handle it as little as possible; overworking the meat makes burgers dense and dry. Form the patties gently and make a slight dimple in the center so they cook flat. Cook to 165°F, and don’t press down on them while they cook. Adding a tablespoon of Dijon mustard to the mix gives extra flavor.

Kosher Notes

This is a meat (fleishig) recipe, so the burgers are served without cheese. Avocado provides creaminess. Check that your buns are pareve, and check lettuce leaves for insects.

Make-Ahead

Form the patties up to 24 hours ahead, separated with parchment, and refrigerate. If grilling, oil the grates well so they don’t stick.

Kosher Turkey Burgers With Avocado – Juicy & Flavorful
Learn how to make incredibly juicy kosher turkey burgers topped with creamy avocado. No dry, flavorless patties here.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.25 lbs ground turkey 93/7 lean to fat ratio works best
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley chopped
  • 2 tsp olive oil for cooking
  • 4 hamburger buns kosher certified
  • 2 large avocados ripe but firm
  • 1 large tomato sliced
  • 1 small red onion thinly sliced
  • 4 leaves lettuce Boston or butter lettuce

What I use for this recipe

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Method
 

  1. Remove ground turkey from refrigerator and keep cold while preparing other ingredients. In a large bowl, gently combine turkey, minced garlic, salt, pepper, paprika, and parsley. Mix just until ingredients are evenly distributed.
  2. Divide turkey mixture into 4 equal portions. Using cold, wet hands, gently form each portion into a patty about 3/4 inch thick. Make a small indent in the center of each patty with your thumb to prevent puffing during cooking.
  3. Heat olive oil in a large cast iron skillet or grill pan over medium-high heat. Cook patties for 5-6 minutes on first side without pressing down. Flip carefully and cook another 4-5 minutes until internal temperature reaches 165°F.
  4. While burgers cook, slice avocados and prepare other toppings. Lightly toast buns if desired.
  5. Let burgers rest for 2-3 minutes after cooking. Assemble burgers with lettuce on bottom bun, turkey patty, avocado slices, tomato, and red onion. Top with other half of bun and serve immediately.

Notes

Turkey patties can be formed up to 24 hours ahead and refrigerated. Keep them covered and separated with parchment paper. For extra flavor, try adding 1 tablespoon of Dijon mustard to the turkey mixture. If grilling outdoors, make sure grates are well-oiled to prevent sticking.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 8g 29%
Total Sugars 4g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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