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Even if you traditionally are not a fan of turkey burgers or ground turkey in general, I promise you will love these Avocado Turkey Burgers!
Turkey burgers get a bad rep and, honestly, that is for good reason. They are typically dry, lack flavor, and just are not exciting at all compared to traditional beef burgers. I agree, trust me. I’ve always been an anti-turkey burger girl myself — until now!
I’ve finally mastered the perfect turkey burger. The trick? Adding a little dollop of mayo into the mixture. The mayo adds an extra layer of fat that is needed to keep the burgers moist and delicious — and never dry!!
For these Avocado Turkey Burgers, I’ve also layered in some delicious spices like chili powder, cumin, and oregano that pair so beautifully with the creamy avocado and pepper jack cheese. The flavor isn’t overwhelming, but just a subtle touch to really make these the best turkey burgers.
You can also keep this recipe low carb by simply serving these turkey burgers over a nice salad or sub in lettuce leaves for the bun. Or, keep it classic and serve in brioche buns as I did here with my favorite brioche buns from Whole Foods, so good!
Want more recipes using ground turkey that actually rock? Here are a few of my favorites!
Ginger and Peanut Butter Ground Turkey Stir-Fry
Turkey, Green Bean + Basil Stir Fry
Avocado Turkey Burgers
Ingredients
- 1 lb ground turkey
- 1 tbsp mayo
- 1 tsp kosher salt
- ½ tsp pepper
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- 2-3 tbsp tapioca flour
- 2 tbsp avocado oil
- 1 avocado pitted and sliced
- 4 sliced pepper-jack cheese optional, if using
- 4 brioche buns for serving
- Your desired hamburger toppings for serving
Instructions
- In a large bowl, combine the turkey, mayo, salt, pepper, chili powder, dried oregano, cumin, and 2 tablespoons of tapioca flour. Using your hands, mix until the meat is just combined and the ingredients are evenly distributed. The meat should be a little ‘wet’ feeling compared to traditional beef patties; however, this helps keep the turkey meat from drying out. If your meat is too ‘wet’ to form into 4 equal-sized patties, add 1 additional tablespoon of tapioca to help bind the meat.
- When your patties are formed, heat the avocado oil in a large skillet (preferably cast iron) over medium-high heat. When hot, carefully place the patties into the oil and cook until golden brown on each side and cooked through, about 4 minutes per side.
- Turn off the heat and place 2-3 slices of avocado on top of each patty. Then, place a slice of pepper jack cheese over the sliced avocado. Cover the skillet to allow the cheese to just melt, 3-4 more minutes.
- Serve on brioche buns with your favorite hamburger toppings! Alternatively, these patties are delicious served on top of a salad, or wrapped with lettuce leaves! Enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Modern Food Stories.
We’ve made this twice now and are keeping the recipe in our permanent folder! I’ve grilled them both times— the burgers are so flavorful. Best turkey burger recipe I’ve ever tried!
So glad to hear! Thanks for the review.
A perfect and simple method that makes a very tasty turkey burger.
The best turkey burger i have ever had. Absolutely will make again. I skipped avo and added pickled cherry bomb betters under the pepper jack cheese!
These are delicious and quick to make! This is one of our go-to recipes and never disappoints.
Love these burgers!!!! They’re a staple in our house! Don’t even miss the beef! I’m curious— what fat content do you recommend/should I be using for this recipe? I got a higher fat lb of Turkey so thinking I need to omit the Mayo this time..
I usually always add mayo to turkey burgers, regardless!
I’ve made these a few times and they are divine! I’m currently sitting at working just day dreaming about eating them for dinner tonight. I will make these forever and ever. SO GOOD.
Aw yay!! Thanks for leaving the comment and review!! and so glad you love.
Turkey..all white or dark or combo?
Any works but dark meat is always best in my opinion 🙂
Delicious! I used arrowroot instead of tapioca, worked great. The mixture didn’t feel too wet/drippy- will try on the grill next time!
My husband wasn’t thrilled to have turkey burgers on Labor Day—until he bit into these! The little dab of mayo made all the difference, plus the wonderful spices. Will make again and again.
Made these many times! Delicious!
Can you make the patties ahead and store in the fridge for the next day?