Mouthwatering Avocado Turkey Burgers

Burgers are a summer staple at our house, but I’ve been trying to lighten things up without losing all the flavor. My family loves a good burger, but sometimes the heavy beef patties leave us feeling sluggish on hot days. That’s when I started experimenting with turkey burgers.

The problem with most turkey burgers? They can be dry and bland. But adding mashed avocado changes everything. The avocado keeps the meat moist and adds a creamy richness that makes these burgers actually exciting. Plus, I feel good about serving my kids something with healthy fats and lean protein.

These avocado turkey burgers have become our go-to for quick weeknight dinners and weekend barbecues. They cook fast, taste great, and nobody misses the beef. Even my husband, who’s usually skeptical of my “healthier” swaps, asks for these regularly.

What Kind of Ground Turkey Should I Use?

For these avocado turkey burgers, you’ll want to pick up ground turkey that’s around 85-93% lean for the best results. The slightly higher fat content helps keep your burgers juicy and prevents them from drying out on the grill or stovetop. If you can only find the super lean 99% fat-free ground turkey, that’s okay too – just be extra careful not to overcook them since they can get dry quickly. Some grocery stores offer ground turkey thigh meat, which has more fat and flavor than the breast meat version, so grab that if you see it. Just make sure whatever you choose is fresh and hasn’t been sitting in your fridge for more than a day or two before cooking.

Options for Substitutions

These turkey burgers are pretty forgiving when it comes to swaps – here’s what you can change up:

• Ground turkey: You can easily swap this for ground chicken, lean ground beef, or even ground pork. Just keep in mind that turkey and chicken are leaner, so don’t overcook them or they’ll dry out.
• Tapioca flour: If you don’t have tapioca flour, regular all-purpose flour works just fine. You can also use cornstarch or even breadcrumbs as a binder – start with the same amount and adjust if needed.
• Avocado oil: Any neutral cooking oil will work here – vegetable oil, canola oil, or even olive oil if that’s what you have on hand.
• Pepper-jack cheese: Feel free to use whatever cheese you prefer – cheddar, Swiss, or provolone all taste great. You can also skip the cheese entirely if you want to keep things lighter.
• Brioche buns: Regular hamburger buns, whole wheat buns, or even lettuce wraps work perfectly. If you’re going low-carb, large lettuce leaves make a great bun substitute.
• Spice blend: Don’t have all the spices? You can use 2 teaspoons of your favorite burger seasoning or taco seasoning instead of the individual spices listed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making turkey burgers is overworking the meat, which creates dense, tough patties – gently mix the seasonings and tapioca flour into the ground turkey just until combined, then stop.

Another common error is pressing down on the burgers while they cook, which squeezes out all the juices and leaves you with dry patties, so resist the urge to flatten them with your spatula.

Since ground turkey is leaner than beef, it can dry out quickly, so cook the burgers over medium heat and use a meat thermometer to check for an internal temperature of 165°F rather than guessing.

Finally, don’t add the avocado slices too early or they’ll turn brown and mushy – wait until just before serving to keep them fresh and green.

What to Serve With Avocado Turkey Burgers?

These juicy turkey burgers are perfect with classic sides like crispy sweet potato fries or regular fries for that satisfying crunch. A fresh coleslaw or simple green salad helps balance out the richness of the avocado and cheese, plus it adds a nice cool contrast to the spiced patties. For something a bit different, try serving them with grilled corn on the cob or a quinoa salad with lime dressing. Don’t forget to load up your burgers with fresh toppings like lettuce, tomato, and red onion to make them even more delicious!

Storage Instructions

Refrigerate: Cooked turkey burgers keep well in the fridge for up to 3 days when stored in an airtight container. I like to wrap each patty individually in foil or parchment paper to keep them from sticking together. Just remember to store any leftover avocado slices separately since they brown quickly.

Freeze: These patties freeze great for busy weeknight dinners! You can freeze them either cooked or raw – just wrap each one individually and pop them in a freezer bag for up to 3 months. If freezing raw patties, place parchment paper between each one so they don’t stick together.

Warm Up: To enjoy your stored burgers, thaw frozen patties in the fridge overnight if needed. Then warm them up in a skillet over medium heat for about 3-4 minutes per side, or pop them in the microwave for 30-60 seconds. Raw frozen patties can go straight from freezer to pan – just add a few extra minutes to the cooking time.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 50-60 g
• Fat: 45-55 g
• Carbohydrates: 30-40 g

Ingredients

For the turkey patties:

• 1 lb ground turkey
• 1 tbsp mayonnaise
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 to 3 tbsp tapioca starch
• 2 tbsp avocado oil

For assembling:

• 1 ripe avocado, peeled, pitted, and sliced
• 4 slices pepper jack cheese (optional)
• 4 brioche rolls
• Assorted burger toppings, as desired

Step 1: Make and Shape the Turkey Burger Patties

• 1 lb ground turkey
• 1 tbsp mayonnaise
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 2 to 3 tbsp tapioca starch

In a large bowl, combine the ground turkey, mayonnaise, kosher salt, black pepper, chili powder, dried oregano, ground cumin, and 2 tablespoons of tapioca starch.

Using your hands, mix the ingredients until just combined, ensuring an even distribution.

The mixture should feel a bit wetter than traditional beef burgers—this helps the turkey stay juicy.

If the mixture is too wet to form patties, add up to 1 additional tablespoon of tapioca starch.

Shape the mixture into 4 equal-sized burger patties.

Step 2: Cook the Turkey Patties

• 2 tbsp avocado oil
• formed turkey patties from Step 1

Heat the avocado oil in a large skillet (ideally cast iron) over medium-high heat.

Once the oil is shimmering, carefully add the formed turkey patties from Step 1.

Cook the patties for about 4 minutes per side, until they are golden brown and cooked through.

I like to avoid pressing down on the patties while they cook, as this helps retain their juices.

Step 3: Top with Avocado and Cheese, Then Melt

• 1 ripe avocado, peeled, pitted, and sliced
• 4 slices pepper jack cheese (optional)
• cooked turkey patties from Step 2

Turn off the heat once the patties are cooked.

Arrange 2 to 3 slices of avocado on top of each patty.

Then, place a slice of pepper jack cheese (if using) over the avocado slices.

Cover the skillet and let the residual heat melt the cheese for 3 to 4 minutes, until it’s just melted and gooey.

Step 4: Assemble and Serve the Turkey Burgers

• 4 brioche rolls
• assorted burger toppings, as desired
• avocado and cheese-topped turkey patties from Step 3

Transfer each patty with avocado and melted cheese onto a brioche roll.

Add your favorite burger toppings as desired.

These burgers are also delicious served on a salad or wrapped in lettuce leaves instead of buns.

For extra flavor, I like to toast the brioche rolls lightly before assembling.

Serve immediately and enjoy!