Turkey Veggie Burgers With Avocado Mayo Food

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.

TURKEY VEGGIE BURGERS WITH AVOCADO MAYO

Steps:

• Peel avocados, and mash in a small bowl; stir in mayonnaise and remaining ingredients. Cover and chill.
• Makes about 1 1/2 cups.
• Burgers:.
• Mix turkey, egg, breadcrumbs and vegetable soup mix together in large bowl. I usually let sit for at least 30 minutes to allow the meat to absorb the veggies. Form into patties and cook on medium-high for about 7 minutes on each side.
• Add thinly sliced red onions, tomatoes, sprouts and any other toppings you like to the burgers and enjoy.

TURKEY BURGER WITH WASABI MAYO

Steps:

• Heat grill.
• Mayonnaise: Stir water into the wasabi powder in a small bowl and let stand for 5 minutes. Stir in mayonnaise.
• Burgers: Using your hands, gently mix turkey with scallions, soy sauce, mirin, sesame oil and 1 teaspoon of the salt in a large bowl. Divide turkey mixture into 6 equal portions, then into balls by gently tossing from hand to hand. Shape into 6 loosely packed 1-in. thick patties. Press the center of each patty so it is slightly thinner than the edges. Brush with oil and season the outside with salt and black pepper to taste.
• Grill burgers, turning once, until cooked through, about 14 minutes total. Set burgers aside to rest while grilling the buns until lightly toasted. Season the avocado and tomato with salt to taste. Serve the burgers on the buns with the wasabi mayonnaise, avocado, tomato, sprouts and pickled ginger.

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.

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

JUICY TURKEY-VEGGIE BURGERS

Steps:

• In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.
• Serve however you wish - like a traditional burger or alone.

TURKEY AND VEGETABLE BURGERS

Steps:

• Heat the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the diced red pepper and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about 5 minutes. Stir in the garlic and the grated carrot and cook, stirring, for another minute or two, until the carrots have softened slightly and the mixture is fragrant. Remove from the heat.
• In a large bowl, mash the ground turkey with a fork. Add about ¾ teaspoon kosher salt if desired, and mix in the barbecue sauce, ketchup, and freshly ground pepper to taste. Add the sautéed vegetables and mix together well. Shape into 6 patties, about ¾-inch thick. Chill for 1 hour if possible to facilitate handling.
• Heat a nonstick griddle or a large nonstick frying pan over medium-high heat and brush with a small amount of canola oil, or prepare a medium-hot grill. When you can feel the heat when you hold your hand above it, cook the patties for 4 minutes on each side. Serve on whole grain buns, with the condiments of your choice.