Avocado Alfalfa Turkey Burger Recipes

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CALIFORNIA TURKEY BURGER



California Turkey Burger image

We top a turkey burger with our favorite superfoods to make a delicious weeknight dinner. Avocado takes mayonnaise to the next level, and a smear of kale-and-almond pesto amps up the antioxidants.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 medium sweet potato, peeled and sliced lengthwise into 1/8-inch-thick planks
3/4 cup plus 1 tablespoon olive oil
4 frozen turkey burger patties
2 cups packed kale leaves, stemmed and torn
1/2 cup salted roasted almonds
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 avocado
1/2 cup mayonnaise
4 whole-wheat hamburger buns
1/4 cup alfalfa sprouts
1 medium beefsteak tomato, sliced into 4 pieces

Steps:

  • Heat a grill pan over medium-high heat.
  • Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
  • Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
  • Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
  • Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.

AVOCADO-ALFALFA TURKEY BURGER



Avocado-Alfalfa Turkey Burger image

Provided by Richard Blais

Categories     Sandwich     turkey     Kid-Friendly     Low Cal     Dinner     Lunch     Avocado     Healthy     Self     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup ketchup
1 1/2 tablespoons pomegranate molasses (available at Whole Foods)
1 Hass avocado
1 tablespoon fresh lime juice
1 pound ground turkey (97 percent lean)
Vegetable-oil cooking spray
4 slices Monterey Jack cheese
2 small vine-ripened tomatoes, sliced
4 ounces alfalfa sprouts
4 whole-wheat hamburger buns, toasted

Steps:

  • In a bowl, combine ketchup and molasses; season with salt and pepper. In another bowl, crush avocado with juice; season with salt. Form turkey into four patties. Coat a grill pan or grill rack with cooking spray. Grill patties over medium-high heat until internal temperature reaches 165°F, 20 minutes. Top each with 1 cheese slice. Divide ketchup mixture, burgers, tomatoes, avocado mixture and alfalfa sprouts among buns.

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  • 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.
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