Guacamole Turkey Burger
Guacamole Turkey Burger
Meat and Poultry
Ingredients
- 1/2 cup Fustini's Jalapeno Lime balsamic (or all Jalapeno Lime for more zip)
- 1/4 cup Fustini's Apple Cider vinegar
- 1/2 cup sugar
- 1/2 onion (red or white)
- 1 pound ground turkey
- 1 shallot, finely grated
- 1 garlic clove, finely grated
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin, or more to taste
- 1/2 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- splash of Black SheepWorcestershire sauce
- 1 egg white, lightly beaten
- 1 tablespoon Fustini's Chipotle olive oil, plus more for pan
- 4 to 6 buns of your choice
- lettuce for your burgers
- 1 avocado, chopped
- 1 cup cherry tomatoes, chopped
- 2 tablespoons chopped cilantro
- ½ lime, juiced
- pinch of salt
Directions
- In a small saucepan, bring vinegars and sugar to a boil, just until the sugar dissolves. Remove from heat and add to a medium bowl with the onions. Let sit for a minimum of 30 minutes - 2 hours.
- Place the ground turkey in a bowl. Add the shallot and the garlic. Add in the bread crumbs, paprika, cumin, salt and pepper. Splash in a drop or so of Worcestershire sauce. Add the beaten egg white and mix everything together until combined, but don&rsquo,t over mix. Form the mixture into 4 or 6 patties.
- Heat a skillet over medium heat and add a drop of olive oil. Add the burgers and cook until they are brown on the outsides, about 5 minutes per side. To make sure the burgers don&rsquo,t dry out, you can check the internal temperature to be about 175 to 180. Let the burgers rest for 10 minutes before eating.
- To make the quick guac, chopped the avocado into chunks. Smash 1/2 of the chunks with a fork, and keep the rest cubed for a chunky guac. Mix in the tomatoes, cilantro, lime and salt. Place your lettuce on the bun and add the burger on top. Top with a few scoops of guacamole. Top with some pickled onions and serve immediately.
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