I must admit, I do like turkey burgers. However, there has been many times where the turkey burger has failed me. Let me down. Dried out to the point of not even being a burger. This is probably what has led the hubby to the inevitable groan that would accompany me putting a plate of one down for dinner. I can't blame him. Besides, who makes good turkey burgers at home anyways? I have been chasing after a restaurant turkey burger for so long, that I just about gave up. Until I noticed this recipe my Lucinda Scala Quinn.
As I have mentioned before, Lucinda is a goddess when it comes to preparing foods that your family will enjoy. Everything she has ever made that I have plopped down on our dinner table was loved and loved with conviction. If I get the, "Can you make it again?" speech, then I know it is a winner.
After seeing this recipe, I decided to give turkey burgers a try one more time. Lucinda did not let us down and yes, this recipe is now in my recipe bag of tricks from now on. Enjoy!
Turkey Burgers with Red Onion and Jalapeño
1 teaspoon vegetable oil, plus more for brushing
1 red onion, sliced into 1/2 inch thick rings
3 Tablespoons lime juice
1 1/4 pounds lean ground turkey
4 whole-wheat hamburger buns, split
1 ripe Hass avocado
1 cup shredded romaine lettuce
1/3 cup jarred pickled jalapeños, drained and sliced or cut into strips
1/4 cup fresh cilantro
1. Heat oil in large nonstick skillet over medium heat. Cook onion with 1/4 teaspoon salt, covered, stirring occasionally, until tender, about 7 minutes. Transfer to a bowl, and toss with 2 tablespoons lime juice.
2. Heat grill to medium high. Divide turkey into 4 equal pieces. Shape each into a 3 1/2 inch patty (about 3/4 inch thick). Brush both sides of burger with oil, and season with 3/4 teaspoon salt. Grill until cooked through and an instant read thermometer inserted into the center reaches 155 degrees, about 4.5 minutes per side (3.5 minutes if using a grill pan).
3. Meanwhile, mash avocado with a fork and mix with remaining 1 tablespoon lime juice and 1/4 teaspoon salt. Spread onto buns. Sandwich romaine, burgers, onion, jalapeños, and cilantro between the buns.
Note: I like to grill the buns until they are crispy prior to adding the avocado mixture.