Sundried Tomato and Turkey Burger with Avacodo Cream

Prep Time

12 minutes

Prep Notes

Cooking Time

12 minutes


4 servings



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

1⁄4 teaspoon ground black pepper

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!


You won’t miss the bun with these moist and flavorful turkey burgers