© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Large avocado
1/2 Lemon, juiced
2 tsp chopped red onion
1 tsp minced jalapeno pepper
1/3 c ripped cilantro
Kosher salt To Taste
2 tsp olive oil
1/2 c diced red onions
1/2 c diced tart apples
1/2 c diced celery
2 tsp mango salsa
Cayenne pepper Dash
Kosher salt and freshly ground pepper To taste
3 tbsp chopped fresh parsley
1 lb GROUND TURKEY
1 Lemon, zested and juiced
Canola oil As needed
4 Slices Munster cheese
4 Multi-grain buns, toasted
Lettuce leaves and tomato slices As needed
Spike's Guacamole
Peel and pit avocado. Crush avocado and stir in lemon juice, onions and cilantro.
Add minced jalapeno. Lightly add salt to taste.
Cover tightly and refrigerate.
Turkey Burgers
Heat oil over medium heat. Add onions, "sweat" onions for about 45 seconds, turning with wooden spoon so onions do not burn.
Add apples, celery and mango salsa. Sprinkle with cayenne, salt and pepper. Keep stirring while everything binds.
Scrape the pan and toss in chopped parsley at the last minute; set aside to cool.
When ingredients are cool, combine with ground turkey. Squeeze in lemon juice while combining and add lemon zest.
Mix ingredients together well, so fruit and onions are well distributed throughout the ground turkey. Make 4 burgers. Refrigerate until ready to cook.
To cook burgers:
In a deep skillet, heat a small amount of canola oil on medium heat, almost to the smoking point.
Cook for 3-4 minutes and flip.
Cook an additional 3 minutes on the other side or until the internal temperature reaches 165 degrees F.
In the last 30 seconds of cooking, place cheese slices on burgers and cover pan so cheese melts.
Serve on toasted buns with lettuce leaves and tomato slices. Top with guacamole.