Southwestern Turkey Burgers

Main courses

Now I know some of you may see the words “turkey burgers” and think to yourself, “No thanks.” But after looking a little more closely and seeing the words “corn salsa,” “fajita seasoning” and “guacamole,” you may start to think differently. These are easy to prepare, are a little healthier for you than a traditional burger, and you will get bursts of different layers of flavor. They will not disappoint. Anyway, if you really prefer the taste of the beef instead, just swap it out with ground chuck and keep the rest the same.


Corn Salsa, see recipe
1 pound ground turkey
1/4 cup red bell pepper, chopped fine
1/2 jalapeño, seeded, minced (optional)
1/4 cup cilantro, chopped fine
2 teaspoons fajita (taco) seasoning
1 shallot, chopped fine
Juice of 1 lime
2 teaspoons fresh thyme, chopped fine
1 teaspoon Kosher salt
1/4 teaspoon black pepper
4 soft bulky rolls
2 tablespoons olive oil
Guacamole, as needed


Prepare Corn Salsa and set aside. In a large bowl, add the ground turkey and then add all the vegetables, herbs, lime juice, salt and pepper. Gently fold with your hands. Allow the mixture to rest for 10 minutes. Then form 4 balls and press in a burger press if you have one available. Otherwise, form the patties by hand. It is important to make sure they are the same size. In a large skillet pan, over a medium heat, add the oil and gently place the burgers into the pan. Cook for about 4 minutes on each side until the internal temperature reaches 165 degrees. If they are browning quickly, turn down the heat a little. Remove from the heat and prepare the buns. Spread a little guacamole on the bottom part of the bun, place the burger on top, and then top off with a scoop of Corn Salsa and serve.

Chef’s Tip:

• Purchase a ready-made fajita/taco seasoning, such as McCormick, from the spice aisle in the supermarket. If you can, find a no-sodium mix so you can control the amount of salt you add.
• Toast the buns a bit in a toaster if desired.