Usually around this time of year we start to crave burgers. It's been several months since the bbq was tucked away, and while I'm not opposed to cooking them indoors, that method doesn't quite deliver the same flavour as the outdoor charcoal grilling technique.
Thankfully, there's the option of making turkey burgers and these ones just happen to be pretty perfect for winter. They actually fare far better when baked in the oven thanks to the ultra moist meat mixture, they're plenty healthy for those who are still sticking to their new year's resolutions, and they're topped with a healthy dose of avocado, which just so happens to be in season right about now.
The kids aren't fond of the relish. Of course. In fact, neither boy is really partial to avocado, but seeing as it's loaded with healthy fats and protein I try to sneak it in whenever I can, and burgers are just as good a place as any. I find that if I process the relish to a purée and spread it over a toasted bun, the green glop is concealed by the burger, making it far less offensive to the kids. Just sayin'.
Turkey Burgers with Avocado Relish
Feel free to replace the ground turkey with ground chicken, if desired. Alternatively, grill chicken breast pieces and top with the relish before stuffing into a bun or pita.
For the burgers:
- 1lb. ground turkey (or chicken)
- 1 tablespoon grainy Dijon mustard
- 1 egg yolk
- ¼ cup panko bread crumbs
- ¼ cup buttermilk
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 4 whole-grain buns, any type
For the avocado relish:
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 clove of garlic
- 2 tablespoons mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon cumin
- Suggested garnishes: lettuce, bacon, tomato, onion, and pickles
1. Combine the panko and the buttermilk in a small bowl, and stir to combine. Allow it to rest for 10 minutes, or until the breadcrumbs are softened.
2. In a medium-size mixing bowl add the chicken, mustard, egg yolk, oregano, and garlic. Add the panko and buttermilk, and, using your hands, mix everything together until it is well combined.
3. Divide the mixture into four, and with dampened hands, shape each section into patties. The raw meat mixture will appear softer than that of a regular hamburger. Don’t be alarmed—this is what keeps the burgers so moist. Place the burgers on a parchment-lined baking sheet and store in the fridge for a minimum of 30 minutes to set.
4. Preheat the oven to 400 degrees, and bake the chicken burgers for 15–20 minutes, or until they are cooked through completely.
5. While the chicken is cooking, place the avocado, lemon juice, garlic and mayonnaise in the bowl of a food processor and pulse until combined but still chunky. Alternatively, you can mash the ingredients together with the back of a fork.6. When the burgers are cooked, place each patty on a bun and top it with some of the avocado relish. Garnish the burger as desired.