Turkey Burger Recipe

Mix and shape

In a large bowl combine ground turkey, egg, Panko, minced red onion, minced garlic, Worcestershire, smoked paprika, cumin, kosher salt and black pepper. Mix gently with your hands or a spatula until just combined; avoid overworking. Divide mixture into four equal portions and shape into 3/4-inch thick patties, pressing a slight dimple in the center of each to prevent doming.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add patties (do not overcrowd; cook in batches if needed). Cook 4-5 minutes on the first side until golden brown, then flip. Top each patty with a slice of cheddar and cook another 3-4 minutes, or until the internal temperature reaches 165°F (74°C). Remove patties to a plate and rest 3 minutes.

Place drained black beans, lime juice, cilantro, olive oil, honey, salt and 1 tablespoon water in a blender or food processor. Pulse until mostly smooth but slightly textured. Add additional water, 1 teaspoon at a time, to reach a pourable drizzle consistency. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or small bowl for drizzling.

In a blender or using an immersion blender, combine avocado flesh, olive oil, lime juice, white wine vinegar, honey, garlic clove, salt and pepper. Blend until smooth. Add water 1 tablespoon at a time to reach a creamy, pourable vinaigrette. Taste and adjust seasoning. Chill briefly or use immediately.

Toast burger buns until lightly golden. Spread a thin layer of avocado vinaigrette on the bottom bun (reserve some for drizzling). Place a turkey patty with melted cheddar on the bun. Layer with sliced avocado, roasted red pepper slices, a few thin red onion rings, and a handful of tortilla strips for crunch.

Drizzle black bean sauce over the toppings and add a final drizzle of avocado vinaigrette to taste. Cap with the top bun and serve immediately with extra tortilla strips and any remaining sauce on the side.