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Turkey Avocado Burgers

 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.

Turkey Avocado 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


  1. Place the breadcrumbs, yogurt, shallot, garlic, chili powder, cumin, 1/2 teaspoon salt, and cayenne in a large bowl and mix to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Grill buns until toasted, about 30 seconds per side.
  6. 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.

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