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Kosher Turkey Burgers With Avocado - Juicy & Flavorful - American recipe
I used to think turkey burgers were destined to be dry, flavorless hockey pucks. That was before I figured out the secret to making them actually taste good. The trick isn't adding more fat or mixing in a bunch of fillers. It's all about keeping the turkey cold while you work with it and not overworking the meat. Turkey has become my go-to for burgers during the summer months when I want something lighter than beef but still satisfying. The lean protein pairs beautifully with creamy avocado, and since we're keeping this kosher, I skip the cheese and let the avocado do all the heavy lifting for richness. A good sprinkle of garlic powder and some fresh herbs mixed right into the meat makes all the difference. What I love about this recipe is how it comes together in under 30 minutes. The patties cook quickly on a hot grill or cast iron pan, and while they're resting, you can slice your avocado and get your buns ready. I like to toast the buns lightly because it adds texture and helps prevent them from getting soggy from the burger juices. These burgers work great for weeknight dinners or weekend barbecues. Serve them with some crispy roasted potatoes or a simple green salad. If you're feeding a crowd, the patties can be formed ahead of time and kept in the fridge for up to a day before cooking.
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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

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.