Recipe: Turkey Avocado Burgers (2024)

  • Recipes
  • Beverages


Sheela Prakash

Sheela PrakashSenior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.


updated Jan 29, 2020





We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Recipe: Turkey Avocado Burgers (1)

These turkey burgers look beef burgers straight in the face and make them quiver a bit. These are far from the wimpy, dry-as-sandpaper turkey burgers you’ve had before. Instead, they are juicy, spicy from chili powder and cayenne, and fragrant from cumin and chopped shallots. Topped with melted Monterey Jack and lime-scented avocado mash, this is how you make a turkey burger that people will actually want to eat.

A Juicier Turkey Burger, Thanks to Greek Yogurt

The key to any successful burger, regardless of the toppings, is the patty itself. This one takes this point very seriously. Based off of our cooking lesson, these turkey burgers are bound by breadcrumbs and a few big spoonfuls of Greek yogurt, which moisten the meat and prevent it from overcooking, and therefore ensure juicy results. All that’s left to do is top these turkey burgers with sharp cheese and creamy avocado mash to make it the hit of any barbecue.

Wine and Dine! What to Drink

Chances are you’ll be eating these burgers out in the backyard, which is why I’m suggesting pairing them with rosé. A summer meal like this one matches perfectly to pink wine. As turkey is a lean meat, a light-bodied wine works best, but because rosé has a little bit of tannins, it can hold up to the richness of the cheese- and avocado-topped burger. The crispness of rosé also helps cut through these rich ingredients.

3 Bottles of Rosé Under $15

  • Domaine L’Enclos Rose, France, $8.96
  • 99 West Rose, Oregon, $11.96
  • Josh Cellars Rose, California, $13.99

Makes 4 burgers

2/3 cup fresh or panko breadcrumbs
1/2 cup plain whole-milk Greek yogurt
1/4 cup minced shallots (from 1 large shallot)
2 cloves garlic, minced
1 1/2 teaspoons freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
1/8 teaspoon cayenne pepper
1 pound ground turkey (93% lean/7% fat)
1 medium avocado, pitted and diced
1 teaspoon freshly squeezed lime juice
4 slices Monterey Jack cheese
4 slices tomato
4 thin slices red onion
4 PEPPERIDGE FARM, Hamburger Bun 4 hamburger buns, split

Place the breadcrumbs, yogurt, shallot, garlic, chili powder, cumin, 1/2 teaspoon salt, and cayenne in a large bowl and mix to combine.

Add the turkey and use your fingers to combine the meat and flavorings until just combined. Divide the mixture into 4 equal portions. Form each into a patty about 1-inch thick and 3 1/2-inches in diameter. Place on a plate or baking sheet. Press your thumb into the center of each patty to create a dimple, which will help keep the burgers from bulging in the center as they cook. Cover with plastic wrap and refrigerate for at least 1 hour.

Heat an indoor or outdoor grill to medium-high heat. Meanwhile, lightly mash together the avocado, lime juice, and the remaining 1/4 teaspoon of salt in a small bowl.

Grill the burgers uncovered until cooked through and they reach an internal temperature of 160°F, 3 to 4 minutes on each side. During the last minute of cooking, top each burger with a slice of cheese, cover the grill, and let the cheese melt. Transfer to a clean plate.

Grill buns until toasted, about 30 seconds per side.

Place a patty on the bottom of each bun. Top the patties with the mashed avocado, along with a slice of tomato and red onion, and close the bun.

Recipe Notes

Storage: Refrigerate leftover patties, tightly wrapped, for up to 3 days.

Stovetop option: You can also cook the burgers inside instead of grilling them: Heat the oven to 375°F. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the burgers and cook undisturbed until a golden-brown crust forms on the bottoms, about 3 minutes. Flip the burgers with a flat spatula. Transfer the pan to the oven and bake until the burgers reach an internal temperature of 160°F, 5 to 7 minutes more. During the last minute of cooking, add a slice of cheese to each burger, return them to the oven, and let the cheese melt.

Filed in:



Cooking Methods




Recipe: Turkey Avocado Burgers (2024)


What is the best binder for turkey burgers? ›

Use a Binder

Fresh breadcrumbs (made from fresh bread pulsed in the food processor or torn into small bits) are best here, as they retain some moisture which helps to keep them from drying out the burger.

How do you keep turkey burgers from falling apart? ›

Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.

What do you use to bind turkey burgers? ›

Add Breadcrumbs and Egg.

They do double duty to bind the meat (so your turkey burger doesn't fall apart) and they keep your turkey burgers moist.

How do you know if a turkey burger is cooked enough? ›

Place the patties on the grill or in the pan and cook approximately 5 minutes on each side or until they reach an internal temperature of 160°F. Remove the patties from the heat and let rest until reaching a temperature of 165°F. Serve the turkey burger patties on whole wheat buns with your choice of condiments.

Do you need a binder for turkey burgers? ›

You need a binder to prevent turkey burgers from falling apart. I used whole wheat breadcrumbs in this recipe, but gluten-free panko would also work.

What can I use as a binder instead of eggs in burgers? ›

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

How do you add flavor to ground turkey? ›

There are plenty of easy ground turkey recipes out there. But, you will always need spices like olive oil, kosher salt and pepper, chili powder, and garlic powder. You can add minced garlic, and freshly chopped onions and peppers, for an extra edge.

What helps burgers stay together? ›

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

What can I add to my burger for flavor? ›

Mix in ingredients like chopped onions, minced garlic, grated carrots, or chopped mushrooms into the ground beef before cooking to add extra flavor and texture. Top the burger with a variety of condiments and toppings. For example, you could use different sauces like barbecue sauce, hot sauce, or aioli.

How do you improve the texture of a turkey burger? ›

A few tablespoons of panko bread crumbs break up the finely ground turkey; gently tossing all the ingredients together and using a light touch to shape the patties helps keep the texture loose. Baking soda and gelatin keep the meat moist; help with browning, richness, and savory flavor; and provide a juicy mouthfeel.

How do you make homemade burgers bind? ›

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

How do you bind burgers without breadcrumbs? ›

Eggs: Eggs are a common binder in both meatloaf and burgers. They help to bind the ingredients together and add moisture.

Is it OK if my turkey burger is a little pink? ›

The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F.

Are turkey burgers OK a little pink? ›

The best way to be sure a turkey — or any meat — is cooked safely and done is to use a meat thermometer. If the temperature of the turkey, as measured in the thigh, has reached 180°F. and is done to family preference, all the meat — including any that remains pink — is safe to eat.

How do you know a turkey burger is done without a thermometer? ›

If you don't have a meat thermometer, there are three visual checks that must done. Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)

What is the best ingredient to bind burgers? ›

Egg: An egg lends moisture and helps bind the patties together. Seasonings, herbs, and sauces: These hamburgers are flavored with an envelope of dry onion soup mix, fresh garlic, garlic powder, soy sauce, Worcestershire sauce, dried parsley, dried basil, dried oregano, crushed dried rosemary, salt, and pepper.

How do you keep turkey burgers together without eggs? ›

An easy way to get the perfect balance without using eggs is to use natural binders like fat — whether that's animal fat or olive oil – combined with dry agents like bread crumbs.

How do you keep turkey burgers flat? ›

You could also mix lean meat with some sort of fat, such as by combining equal amounts of ground beef and pork. Leaner meats like turkey are mixed with high-fat ingredients like eggs, milk, or even yogurt to help them maintain their shape.

Top Articles
Latest Posts
Article information

Author: Cheryll Lueilwitz

Last Updated:

Views: 5813

Rating: 4.3 / 5 (54 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Cheryll Lueilwitz

Birthday: 1997-12-23

Address: 4653 O'Kon Hill, Lake Juanstad, AR 65469

Phone: +494124489301

Job: Marketing Representative

Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking

Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.