(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.
Joy McCarthy, RNCP, CNP
Joy McCarthy, RNCP, CNP, is a holistic nutritionist and best-selling author of Joyous Health and Joyous Detox (Penguin Canada, 2014 and 2016).
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