FOR THE BURGERS:
■ 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
FOR THE AVOCADO CREAM:
■ 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
Dr. Mark Hyman - Mark's Kitchen