Holy sweet Mary Mother of Joseph…..or John, Allen, Rob, Steve…..Holy sweet Mary Mother of EVERYBODY this turkey burger was surprisingly good! I don’t know what I was expecting, but the flavor components of this turkey burger really work out well together! I’ve made turkey burgers before and they have been……meh…..at best, but I think that’s because I’m always trying to add flavor to the turkey burger patty itself….then the turkey gets overworked and turns out tough. With this recipe, the turkey is plain, and the rest of the ingredients are the star of the show!
One of my main goals, week to week, is to use up all my ingredients and not let anything go to waste, so I was happy my substitutions worked well with the leftover food I had in the house. In fact, as a side dish, I used up my leftover sweet potatoes and made sweet potato fries! They were the PERFECT accompaniment to the turkey burger! My husband dipped them into the ketchup/molasses mixture! YUMYUM!
Gluten allergy people, just check your ketchup brand to ensure it’s gluten free, and use gluten free bread!
I will gladly make this turkey burger again, I encourage you to give it a try!
- ¼ cup ketchup
- 1½ tablespoons molasses
- 1-2 tablespoons pepper jelly
- 1 Hass avocado
- 1 tablespoon fresh lime juice
- 1 lb ground turkey (97 percent lean)
- 4 slices Monterey Jack cheese
- 1 tomatoe, sliced
- 4 oz bean sprouts
- 4 hamburger buns, toasted
- Preheat your grill to medium high (be sure to clean and lubricate your grill with vegetable oil before grilling).
- In a bowl, combine ketchup, pepper jelly, and molasses; season with salt and pepper. Play around and add more of these ingredients to adjust the taste to your liking.
- In another bowl, crush avocado with juice; season with salt.
- Form turkey into four patties. Grill patties over medium-high heat until internal temperature reaches 165°, approx 20 minutes. Top each with 1 cheese slice.
- Spread the ketchup mixture onto the hamburger buns, place a burger, then top with avocado, tomato, and bean sprouts.
This recipe was adapted from Richard Blais found on www.self.com.
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