Paleo Chipotle Turkey Burgers topped with zesty guacamole all done in 30 minutes!
Paleo Chipotle Turkey Burgers filled with tex-mex flavor then topped with zesty guacamole and pickled onions. These Turkey Burgers are low carb, high in protein, done in 30 minutes and guaranteed to be a favorite!
These days one of my favorite ways to eat a burger is ‘sans’ the bun. (meaning without the bun)
I find burgers with a bun walk a very fine line. There is a bun to burger ratio that cannot be crossed. You want to taste the burger and all the amazing toppings, not be overwhelmed by this huge bun it’s served on. And more times than not, the bun overwhelms. So I just decided, burgers without buns is the way to go.
Plus it’s a easy way to cut back on the carbs and remove the gluten.
These Chipotle Turkey Burgers have been in my repertoire for a while now. I know I know. Why did I wait so long to share them?
You know, I’m not sure. I guess I was just so focused on creating fun new recipes that I didn’t focus on the staples I already have at our house. These burgers are definitely one of our favorites and loaded with flavor before they even hit the skillet.
In my opinion, ground turkey needs that extra boost of flavor. If you’re making a beef burger, all you need is some salt and pepper. But with ground turkey, which can get dry fast, I like to add flavor before it hits the grill. Or in this case, the skillet. 🙂
These burgers have minced chipotle peppers, fresh cilantro, garlic powder and onion powder for a nice smokey Tex-Mex flavor. They are served on a wedge of iceberg lettuce a thick slice of tomato and then topped with zesty guacamole. I added pickled red onions for a little more zing, but mainly because I’m obsessed with pickled onions.
Did you know fermented veggies are great for gut health? Well, they are! Which just gives me another excuse to load up on pickled onions.
Even though it might still be cold outside by you. No need for the grill, these burgers can be made year round because I cooked them on a skillet. So you can still have a taste of the summer when the snow is on the ground! Woot Woot!
These Chipotle Turkey Burgers have a little sweet, spicy, creamy and tangy. You’ll absolutely love all the flavor combination and how quickly they come together!
Bon Appetit friends!
Print
Chipotle Turkey Burger with Guacamole
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
Healthy Paleo Chipotle Turkey Burgers filled with tex-mex flavor then topped with zesty guacamole and pickled onions. These Turkey Burgers are low carb, high in protein, done in 30 minutes and guaranteed to be a favorite!
Ingredients
Scale
1.5lbs. ground lean turkey
1/3 cup fresh diced cilantro
1/2 tablespoon diced chipotle peppers in adobo sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
salt to season
1 tablespoon grape seed oil
1 beef steak tomato, sliced
1 head of iceberg lettuce, sliced into wedges
3 avocado, mashed
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
Homemade Pickled Onions
Instructions
Make Pickled Onions.
To a large bowl add ground turkey, fresh cilantro, chipotle peppers, garlic powder, onion powder, and black pepper. Using your hands mix to combine everything together.
Then form into 4 equal patties (should be about 1/3lb. per patty). Set aside.
In a small bowl add avocado, lime juice, and sea salt. Using a fork or a potato masher, mash the avocado and stir other ingredients together. Set aside.
Heat a large skillet to medium high heat.
Add grape seed oil to the pan. Next add in the chipotle turkey patties. Cook each skillet for 5-6 minutes, you should have a night sear on both sides.
Remove from pan.
Assemble the burgers: place a lettuce wedge on the bottom, top with tomato slice, turkey burger, 1-2 tablespoons of guacamole and top with pickled onions.
Devour!
Nutrition
Serving Size:1 burger
Calories:341
Sugar:1 g
Sodium:589 mg
Fat:21 g
Saturated Fat:3 g
Carbohydrates:12 g
Fiber:8 g
Protein:29 g
Cholesterol:105 mg
Filed Under:
30 Minute Meals
Easy Healthy Dinners
Gluten-Free
Kid Friendly
Low Carb
Lunch
Sandwiches
Turkey
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT#JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
A spoonful or two of mayonnaise, mixed right in with the ground meat. Now hear me out. Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties.
Just like in a traditional meatloaf, you need something to hold the meat together. Try adding some dry breadcrumbs to the turkey mixture before you shape the patties. The crumbs will absorb the moisture and, together with the egg, will act like glue and help your burgers maintain their shape on the grill.
They're only going to take 5-6 minutes on each side. Always remember: flip once and never press down! Since they're poultry you really need to cook them until their desired doneness which is 165 degrees. The safest and easiest way to tell if you're burgers are done is to invest in a meat thermometer.
Preparation: DO NOT THAW. Grilling: Preheat grill to medium heat. Lightly spray or brush both sides of FROZEN turkey burgers with oil and place on grill about 4-inch above heat. Grill burgers 8 minutes on one side.
Fresh breadcrumbs (made from fresh bread pulsed in the food processor or torn into small bits) are best here, as they retain some moisture which helps to keep them from drying out the burger.
Since turkey burgers tend to be drier than their ground beef counterparts, we added an egg to ours to help it hold together and give it more moisture. We also use 94% lean ground turkey in our patties—we don't recommend any higher than that, or your burgers might not hold together.
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.
Whether you're making burgers, meatballs, or meatloaf, it's best to keep the meat handling to a minimum. It has a direct impact on the texture of the finished recipe: When over-handled, the meat compacts and the result is a tough finished product.
Water and proteins cooked together. Not a chemical for weight or meat glue or anything of the sort. It's proteins just as was stated above. Cooking causes them to run out and solidify.
Use a thermometer to ensure you don't overcook and dry out the turkey burgers. They'll continue cooking for a few minutes after being taken off the heat, so cook them to an internal temperature of 160°F. Allow them to rest a few minutes until they reach an internal temperature of 165°F.
The color of cooked poultry is not always a sure sign of its safety. Only by using a food thermometer can one accurately determine that poultry has reached a safe minimum internal temperature of 165 °F throughout the product. Turkey can remain pink even after cooking to a safe minimum internal temperature of 165 °F.
Add some flavor to your frozen turkey burger by seasoning it to your liking. You can use a variety of seasonings such as salt, pepper, garlic powder, paprika, or any other spices you enjoy. Sprinkle the seasonings on both sides of the burger, pressing them gently into the meat for maximum flavor.
Generally speaking, ground turkey is leaner than standard ground beef, a nutritional advantage, especially when it comes to heart health. But if you've ever chewed your way through a dry and flavorless turkey burger, you may be wondering how to improve the flavor and texture of this poultry meat.
One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs.
If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.