For me, free range turkey is one of the most underrated meats. It’s often overlooked in favour of chicken, when in truth it’s a lot more versatile, whilst still being lean and high in protein. Lean turkey mince is brilliant to use in chillies, but it also binds really well to make delicious turkey burgers. Try these with a hearty spoonful of homemade guacamole on the side.
Makes 8 burgers
For the burgers:
- 500g free range minced turkey
- 1 onion, finely chopped
- 1 egg, beaten
- 2 cloves of garlic, crushed
- 2 jalapeno chilli peppers, deseeded and finely chopped
- 1 tsp ground cumin
- 2 tsp smoked paprika
- A small handful fresh coriander, chopped
- Sea Salt, to taste
For the guacamole:
2 large, ripe avocados
1 clove garlic
2 spring onions, finely chopped
Juice ½ lime
1 handful fresh coriander, chopped
Turkey Burgers How To:
Heat a little olive oil in a pan to a medium heat. Lightly fry the onions until golden to mellow out the flavour. Transfer to a large mixing bowl.
Rinse the turkey mince in a little cold water. Combine all ingredients in the mixing bowl with your hands, being sure to mix well. Roll out into 8 generous sized balls on a chopping board, then flatten into burger shapes.
Heat a grill to a medium-high heat. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.
Meanwhile, peel the avocados and remove the stone. In a mortar and pestle, crush the garlic clove with a little sea salt to form a paste. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.
Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.
Ahh Mexican food, it doesn’t get much better than you. Let me know if there are any other Paleo adapted Mexican recipes you’d like to see on here!