Ingredients (13)
- 1 1/3 pounds ground dark-meat turkey
- 3 tablespoons finely chopped yellow onion
- 1 teaspoon chili powder
- Finely grated zest of 1 lime
- 1/3 cup finely chopped cilantro
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 1 large ripe avocado, halved, pitted, and peeled
- 1 small ripe tomato, seeded and finely chopped
- Juice of 1/2 lime
- Vegetable oil, for the grill
- 4 slices Monterey or pepper Jack cheese
- 4 hamburger buns (see Game Plan note)
Nutritional Information
- Calories581
- Fat30.49g
- Saturated fat9.32g
- Trans fat0.13g
- Carbs33.04g
- Fiber6.43g
- Sugar5.15g
- Protein45.59g
- Cholesterol133.78mg
- Sodium834.46mg
- Nutritional Analysis per serving (4 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Turkey burgers can end up dry and tasteless, but not these. Dark-meat turkey lends juiciness and flavor, while additions of chili powder, lime zest, and cilantro lend character. A topping of tangy guacamole finishes things off in vivid style.
Game plan: For extra credit, make your own hamburger buns.
Tips for Burgers and Ground Turkey
Tip
How to Freeze Burgers
Place patties in a single layer or stack and separate layers with non-greased freezer paper. Insert carefully into a freezer bag, lay flat in the freezer (if you have the room), and consume within three months.
Read More
1 of 6
Next: How to Thaw Burgers
Tip
How to Thaw Burgers
Do not thaw the patties at room temperature. Instead, stick the patties in the refrigerator and wait until they are at least partially thawed. You can grill partially frozen patties, but it may take longer for the centers to finish. This could also result in an unevenly cooked burger.
Read More
2 of 6
Next: How to Store Burgers
Tip
How to Store Burgers
Store hamburger patties the same way you’d store ground beef. Either keep the meat in its original container or wrap in saran wrap and insert into a plastic bag. The meat should stay fresh for one to two days.
Read More
3 of 6
Next: How to Store Ground Turkey
Tip
How to Store Ground Turkey
Store raw ground turkey in its original container (or one that’s air-tight) for up to three days before cooking or freezing.
Read More
4 of 6
Next: How to Freeze Ground Turkey
Tip
How to Freeze Ground Turkey
While you can certainly overwrap the turkey in its original packaging, the best method is to remove it, place it in a freezer bag, and eliminate as much of the air as possible before placing it in your freezer. Frozen ground turkey can last up to four months if freezer burn is not present.
Read More
5 of 6
Next: How to Thaw Ground Turkey
Tip
How to Thaw Ground Turkey
Ground turkey can be thawed in the microwave or in a bowl of cold water (while still in the freezer bag), but must be cooked immediately. Ground turkey thawed in the fridge will have up to two days before it must be cooked and consumed.
Read More
6 of 6
Next: How to Freeze Burgers
Instructions
-
1In a medium bowl, combine the turkey, onion, chili powder, lime zest, and half the cilantro. Season with the measured salt and some black pepper.
![]()
Use your hands to gently combine. Divide the meat into 4 equal portions and shape each portion into an even 1/2-inch-thick patty. Use your thumb to make a shallow indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and set aside. -
2To make the guacamole, place the avocado in a small bowl and, with the back of a fork, mash it until it’s almost smooth. Add the tomato, the remaining cilantro, and the lime juice. Season with salt and stir to combine.
![]()
- 3Heat a grill pan or outdoor grill to medium-high, about 375°F to 425°F. When the grill is hot, use tongs to grab several layers of wadded paper towels, dip them in vegetable oil, and smear the grill pan’s ridges or outdoor grill’s grates (you can also apply cooking spray directly to the pan or grates).
-
4Use a metal spatula to transfer the turkey patties to the pan or grill (close the lid if it’s the latter) and cook, undisturbed (don’t be tempted to press down on the patties!), until grill marks appear on the bottom, about 5 to 6 minutes. Flip the burgers, close the grill (if using), and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more.
![]()
Add the cheese to the top of each patty for the last 4 minutes of cooking time. When the cheese melts, transfer the burgers to a warmed plate and tent loosely with foil for 5 minutes. Meanwhile, split and toast the buns on the grill. - 5Top each bottom bun with a turkey patty, divide the guacamole evenly among the patties, and cover with the bun tops. Serve immediately.
Use your hands to gently combine. Divide the meat into 4 equal portions and shape each portion into an even 1/2-inch-thick patty. Use your thumb to make a shallow indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and set aside.
Add the cheese to the top of each patty for the last 4 minutes of cooking time. When the cheese melts, transfer the burgers to a warmed plate and tent loosely with foil for 5 minutes. Meanwhile, split and toast the buns on the grill.
Recommended from Chowhound
Guides
Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love
by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...
Recipe Round-Ups
Quick and Healthy Summer Recipes You Can Make with Your Kids
by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...
Drink
Salute Summer with these 15 Gin and Tonic Variations
by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...