Joy McCarthy, RNCP, CNP
(pictured with Walker’s Spicy Brussels Sprouts)
This recipe is fabulous any time of year—it’s fresh and light for the warmer months, but the flavours are rich and comforting for winter. I love making extra burgers and eating them chilled the next day with a salad—so satisfying! I also love homemade salsa and guacamole, so I combined them in this fresh, vibrant topping for the burgers.
Turkey Burgers with Guac Salsa
Ingredients
- 2 ripe avocados, peeled and cubed
- 1 tomato, chopped
- 1/2 small red onion, finely chopped
- 1 garlic clove, minced
- Juice of 1 to 2 limes
- Pinch of sea salt
- 1 organic egg (or 1 Tbsp/15 mL chia seeds soaked in 1/4 cup/60 mL water for 4 minutes)
- 2 Tbsp (30 mL) wheat-free tamari sauce
- 1 lb (450 g) ground organic turkey
- 1 sweet onion, chopped
- 1 garlic clove, chopped
- 8 sun-dried tomatoes, sliced in slivers
- 5 to 7 crimini mushrooms, chopped
- 1/4 cup (60 mL) chopped fresh parsley
- 1 Tbsp (15 mL) hot chili flakes
Nutrition
Per serving:
- calories280
- protein18g
- fat17g
- saturated fat3g
- trans fat0g
- carbohydrates17g
- sugars6g
- fibre6g
- sodium502mg
Directions
01
Preheat grill to medium or oven to 350 F (180 C).
02
For Guac Salsa, in small bowl, combine avocados, tomato, onion, and garlic; stir. Pour lime juice, to taste, over top and sprinkle with sea salt. Set aside.
03
For burgers, in large bowl, whisk together egg and tamari. Add turkey, onion, garlic, sun-dried tomatoes, mushrooms, parsley, and chili flakes; mix well with your hands (itu2019s messy, so you might want to wear gloves). Form into 4 to 6 patties, depending on how large you like your burgers.
04
Grill burgers, with lid closed and turning once, for 10 to 12 minutes, or until cooked completely. Or bake for 7 to 9 minutes, flip them over, and bake for another 7 to 9 minutes. Serve with Guac Salsa.
