Fustini's Oils and Vinegars
Guacamole Turkey Burger

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Guacamole Turkey Burger

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Guacamole Turkey Burger



Servings4

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

Hint

Adapted from howsweeteats.com


Directions

Step 1. 

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.


Step 2. 

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’t over mix. Form the mixture into 4 or 6 patties.


Step 3. 

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’t dry out, you can check the internal temperature to be about 175 to 180. Let the burgers rest for 10 minutes before eating.  


Step 4. 

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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