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Southwestern Turkey Burgers

Serves 4

Guacamole takes the place of mayonnaise, adding richness, and lots and lots of flavor.

TIP: Adding chopped vegetables, like the diced green chilies in this recipe – to lean ground turkey, keeps the meat juicy, while boosting flavor.

Ingredients

Instructions

  1. For the fries, preheat the oven to 425˚F. Cut the potatoes crosswise, on the diagonal, into 1/2-inch-thick rounds; cut rounds into 1/2-inch-thick, finger-shaped pieces. Toss potato in a bowl with the oil, chili powder, and salt. Spread in a single layer on a baking sheet and roast, stirring every 10 minutes, until fries are browned, and tender, 30 to 35 minutes. Transfer to a bowl, and sprinkle with a little more salt.
  2. Meanwhile, in a large bowl, mix ground turkey with the chilies, salt and pepper. Shape into patties and refrigerate until ready to cook.
  3. Cut the avocado in half and remove the pit.  Cut a small slices of ½ of the avocado.  Dip a few drops of lime juice; set aside.
  4. Heat a large grill pan or nonstick skillet coated with the olive oil, over medium heat. Add turkey patties, and cook until browned on one side, 4 minutes. Flip, reduce the heat to low, cover (if using a skillet), and cook until the juices run pale pink, about 4 more minutes; top with the cheese during last 1 minute.
  5. Toast the rolls in the oven, or in a toaster oven, or grill 1 minute each side.
  6. To assemble, spread both sides of each roll with about 1 tablespoon salsa. Top the bottom half with lettuce, add a tomato slice and a burger, and a 3 slices of avocado on top. Add the top half of the roll. Squeeze lime juice over the fries, and serve with the burgers.