Turkey Burgers With Avocado Sauce Recipe 435

TURKEY BURGERS WITH AVOCADO SAUCE RECIPE - (4.3/5)

Steps:

• In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes. For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear. Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired. Yield: 4 servings.

TEX-MEX TURKEY BURGERS WITH AVOCADO MAYONNAISE

Steps:

• Combine the turkey, garlic, paprika, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 1/2-inch-thick patties; set aside.
• Combine 1/2 avocado, the mayonnaise, lime juice and 1/4 teaspoon salt in a medium bowl; mash until smooth. Thinly slice the remaining 1/2 avocado and season with salt and pepper. Set aside for topping.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat (or preheat a grill to medium high and oil the grates). Add the burgers and cook until browned, 3 to 4 minutes per side. Top each burger with a slice of cheese; cover and cook until the cheese melts, about 30 seconds.
• Meanwhile, split and toast the buns; spread the avocado mayonnaise on the cut sides. Serve the burgers on the buns with lettuce, the sliced avocado and tortilla chips.

GUACAMOLE TURKEY BURGER

Steps:

• To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
• Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
• Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
• In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
• Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
• Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
• Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
• Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

TURKEY BURGERS WITH AVOCADO SAUCE

Steps:

• In a large skillet, saute the corn, onion and pepper in oil until crisp tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano, cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
• For sauce. In a small bowl, mash avacado with sour cream, cilantro, lime juice, garlic and salt. Refrigerate until service.
• If grilling the burgers, coat grill rack with cooking spray before starting the grill. Grill the burgers 4 in from the heat for 5-7 minutes or until thermometer reads 165°F.
• Place on buns top with about 1/4 sauce. Serve with lettuce, cheese, tomato and onion if desired.

TURKEY BURGERS WITH AVOCADO SAUCE

Steps:

• In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes. , For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired.

BACON TURKEY BURGER WITH AVOCADO DRESSING-RACHAEL RAY

Steps:

• Heat grill or other cooking vessel of choice.
• In medium sized bowl, mix together.
• first 5 ingredients.
• Form into 4 patties.
• In food processor, place next 8 ingredients.
• and blend until smooth.
• Cook patties until desired doneness.
• Place one patty on each bun half, top with dressing.
• then tomato and lettuce.
• Add bun top.
• Serve.