Sundried Tomato and Turkey Burgers with Avocado Cream


  • 1 1⁄4 pounds ground dark turkey meat
  • 12 large oil-packed, sulfite-free sundried tomatoes, chopped
  • 2 tablespoons finely chopped fresh basil or parsley leaves
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1⁄4 teaspoon sea salt
  • optional: 2 pinches red pepper flakes
  • 1 teaspoon extra virgin olive oil
  • 1 ripe avocado, peeled and pitted
  • 1⁄4 cup organic mayonnaise
  • 1 teaspoon fresh lemon juice
  • 2 pinches sea salt


Step 1

In a medium bowl, combine the ground turkey, tomatoes, basil, mustard, salt, pepper, and red pepper flakes (if using) and mix with your hands until incorporated. Then divide the burger mixture into 4 even portions and form into rounded patties about 3⁄4 inch thick (dampen your hands with a little water so the burger mixture doesn’t stick to them). To make perfectly round burgers, use a 4-inch ring mold.

Step 2

Heat the oil in a nonstick frying pan over medium-low heat. When the pan is hot, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 7 to 8 minutes or until the internal temperature reads 165°F on a meat thermometer.

Step 3

While the patties are cooking, make the avocado cream. Place the avocado, mayonnaise, lemon juice, and salt in the bowl of a food processor that is fitted with the steel blade attachment. Puree the ingredients until smooth and creamy.

Step 4

Serve the burgers, each with a quarter of the avocado cream on top. Enjoy!

Nutritional Information

Nutritional analysis per serving (1 burger with avocado cream): Calories 460, Fat 38 g, saturated Fat 8 g, Cholesterol 135 mg, Fiber 4 g, Protein 26 g, carbohydrate 26 g, Sodium 470 mg

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