With California Avocados mixed into the patties, grill masters will fall in love with this turkey burger topped with caramelized onions and more California avocados.
| Preparation: | 25 min |
| Cook Time: | 25 min |
| Total Time: | 50 min |
| Serves: | 4 |
Ingredients
- 2.0002 ripe Fresh California Avocados, peeled, seeded, and cut into 1/2-inch dice
- 3.0003 Tbsp. extra virgin olive oil
- 3.0003 Tbsp. freshly squeezed lime juice
- 2.0002 Tbsp. chopped fresh oregano
- 0.000 Salt, to taste
- 0.000 Freshly ground black pepper, to taste
- 2.0002 Tbsp. unsalted butter
- 1.0001 large red onion, diced
- 0.000 Salt, to taste
- 0.250¼ cup white vinegar
- 1.0001 Tbsp. cracked black pepper
- 1.0001 lb. ground turkey (dark meat, if available)
- 2.0002 Tbsp. extra virgin olive oil
- 4.0004 brioche hamburger buns, split and grilled or toasted
- 4.0004 slices sharp white cheddar cheese
- 1.0001 Roma tomato, cored and cut into 1/4-inch dice
Instructions
- In a medium mixing bowl, combine avocados with olive oil, lime juice, oregano, and salt and pepper, to taste. Divide mixture, reserving half to add to the ground turkey and half to use as a topping on the cooked burgers.
- Melt butter in a medium skillet over low heat. Cook onions with salt to taste, stirring and shaking pan frequently, until onions are golden brown, about 15 minutes. Pour in vinegar, turn heat up to high, and reduce by half. Remove from heat and stir in cracked pepper. Cool to room temperature.
- Add turkey, caramelized onions, and olive oil to a large mixing bowl and combine thoroughly. Using hands, gently mix in half the avocados and form turkey mixture into 4 burger patties.
- Preheat grill, broiler, or sauté pan over medium-high heat. Season turkey burger patties with salt and cook until lightly browned on bottom, about 3 to 4 minutes. Turn burgers and top with cheese slices. Continue cooking until turkey is just cooked through and cheese is melted.
- Arrange buns, grilled or toasted side up, on plates. Place burgers on bottom halves of buns. Stir tomato into second half of reserved avocados and spoon mixture onto top halves of buns. Serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2012, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
Nutrition information per serving
Calories 750; Total Fat 53 g (Sat 16 g, Trans 0 g, Poly 7 g, Mono 25 g); Cholesterol 125 mg; Sodium 453 mg; Potassium 740 mg; Total Carbohydrates 35 g; Dietary Fiber 4 g; Total Sugars 6 g; Protein 3 g; Vitamin A 763 IU; Vitamin C 19 mg; Calcium 229 mg; Iron 4 mg; Vitamin D 20 IU; Folate 131 mcg; Omega 3 Fatty Acid 0.4 g
% Daily Value*: Total Fat 82%; Vitamin A 15%; Vitamin C 30%; Calcium 35%; Iron 25%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.