These burgers are for all those people who think turkey/chicken burgers aren’t burgers, (that used to be me)! They’re packed with flavor, juicy, and stuffed with avocado. If that’s not enough, there’s melted cheese, topped with fresh corn salsa heady with farmer’s market cilantro, and placed on top of a grilled portabello!
I’ve been seeing all sorts of avocado stuffed deliciousness, and I knew I had to try it out because… well… I have a slight addiction to all things avocado! I’m not sure who’s genius idea it was to use avocado as a stuffing, but I think the original belongs to the Civilized Caveman? Now I’m stuck on this idea of stuffed burgers – what’s next, maybe caramelized onions and cheese!?!? I haven’t even finished telling you about this burger, and I’m already off creating another one in my head!
Caramelized onion cheese stuffed burger with roasted red peppers and rosemary garlic aioli… hmmm… what do you think? This may be on the docket for next week!
I quartered my cherry tomatoes for the salsa, if your tomatoes are a bit larger simply cut them into bite-sized pieces.
To mince the jalapeno, cut off the top and slice it in half lengthwise. Remove the seeds and white veins, (this is what makes peppers so hot) and cut it into thin strips lengthwise. Cut the strips crosswise very thinly to make a mince, (above left hand photo). Roughly chop the cilantro until there are no longer any big pieces.
Toss all the salsa ingredients together in a bowl and mix to combine. I find it’s best to make the salsa before you start the grilling process because it’s less hectic and the salsa tastes better after it sits for 15 minutes.
The best corn to use for this salsa would be organic corn fresh from your garden or from a farmer’s market. If neither option is available, look for organic frozen sweet corn at your local grocery store – let it thaw in a colander for an hour and then toss it with the rest of the salsa ingredients.
To prep the portabello mushroom caps, remove the stems and scrape the gills out with a spoon. Run each mushroom under water to clean it, (it doesn’t matter if the mushroom soaks up a bit of water while washing in this case because it looses it on the grill).
For the burgers, start by thoroughly mixing in the spices to the ground turkey. Next, portion the meat in half – using the first half, form 4 patties with a slight rim on the edge. Fill each patty evenly with the roughly mashed avocado. Divide the remaining ground meat mixture amongst the 4 burgers to seal in the avocado. I found for the top part of the patty, it was easiest to pat out the portion in my hand, lay it over the top of the avocado and then use my fingers to seal the edge.
Once you’ve turned the burgers, it’s time to add the cheese so it has time to melt during the final cooking. Depending on the thickness of your mushrooms, they may be done sooner than the burgers. If the mushrooms get done first, simply place them on your serving plates or platter – you won’t notice if they’re at room temperature once the rest of the burger comes together.
Top the burger abundantly with salsa – the more the better!Print
Fresh Corn Salsa:
- 10 ounces fresh organic corn kernels cut off the cob
- 12 ounces cherry tomatoes, quartered
- 1 small bunch cilantro, chopped (1 ounce)
- 1 Tablespoon jalapeno, veined, seeded, and minced
- 2 Tablespoons fresh lime juice
- 1 small bunch green onions thinly sliced, 1 ounce
- 1 teaspoon sea salt
- 1 pound ground turkey chub
- 1 Teaspoon sea salt
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon chipotle chile powder
- 1 clove garlic, minced
- 1 (8ounce) avocado, for the stuffing
- 4 portabello mushrooms, 3 ounces each
- 4 slices sharp cheddar cheese, 1 ounce per slice (omit for dairy free)
- Start by combining all the ingredients for the salsa.
- Preheat the grill on high heat.
- Prepare the mushrooms by removing the caps, and scraping out the gills with a spoon. Run them under water to wash away any dirt, and set them aside.
- Thoroughly mix together the ground turkey, sea salt, cumin, chipotle, and minced garlic. It will take a minute or two of mixing before the spices are really integrated.
- Peel and pit the avocado and roughly mash it in a small bowl, leaving some chunks.
- Divide the meat mixture in half and form 4 small patties with the first half of the mixture.
- Spoon the mashed avocado evenly into the middle of each patty.
- With the remaining meat mixture, form 4 small patties with your hands. Lay each patty over the avocado and press the edges together to seal.
- Place the mushrooms and patties on the grill and immediately lower the heat to medium.
- Let the patties cook for about 6-8 minutes before flipping them, (you’ll know they’re ready to flip when they aren’t sticking to the grill).
- Top with the slices of cheddar cheese, if you’re using it so that it will have time to melt. Cook for about another 6-8 minutes, (the time will depend on the thickness of your patties).
- At this point, check on the mushrooms, if they’re soft remove them from the grill to a serving plate while the burgers finish.
- The burgers are done when they have a slight springy-ness to them, if you’re in doubt cut one open to check. Because it’s poultry, you don’t want to see any pink.
- To serve, place each burger on a mushroom and top generously with salsa!
If you can’t find fresh corn, try organic sweet corn from the grocery store. Let it thaw in a colander for 1 hour before tossing it in with the rest of the salsa ingredients.
You can also omit the corn altogether and substitute a cucumber instead!