Chipotle Cheddar Turkey Burgers with Avocado Crema
Try this Chipotle Cheddar Turkey Burgers with Avocado Crema recipe.
Try this Chipotle Cheddar Turkey Burgers with Avocado Crema recipe.
- 2 cloves garlic minced
- salt
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1/2 avocado
- 2 chipotle peppers in adobo sauce chopped
- juice of 1/2 lime
- 1 lb 99% fat-free ground turkey breast
- 1 shallot,â minced
- salt and pepper lots
- 4 slices cheddar cheese
- 4 gluten-free or regular buns
- toppings: red onion tomato, lettuce
- Carbohydrate 4.10363375038438 g
- Cholesterol 4.20468750355444 mg
- Fat 5.09329000109312 g
- Fiber 2.0329999404222 g
- Protein 1.0445687502657 g
- Saturated Fat 1.3522243756808 g
- Serving Size 1 1 Serving (167g)
- Sodium 190.422562503688 mg
- Sugar 2.07063380996218 g
- Trans Fat 0.332130625056122 g
- Calories 61 calories
Step-by-step
- Add turkey to a large bowl then add shallot, garlic, chipotle peppers, cilantro, salt, and pepper.
- Mix until just combined then form into 4 patties.
- Preheat grill over medium-high heat then spray the tops of the burgers with nonstick spray and place on the hot grates.
- Grill for 3-4 minutes then spray the tops with nonstick spray and flip.
- Grill for one more minute then top with cheese slices, close the grill lid, and then grill until cheese is melted and burgers are cooked through.
- Mash avocado in a small bowl then add sour cream, lime juice, and salt.
- Mix until smooth then slather onto buns and top with burgers and toppings.
Ground turkey breast lacks the internal fat required to keep grilled patties juicy. The ingredient list specifies ninety-nine percent lean meat. That choice guarantees a dry texture unless handled carefully. Lean poultry proteins contract aggressively under direct heat. Overworking the mixture transforms the patties into firm discs.
Managing Lean Poultry on the Grates
Fold the seasonings gently into the meat without squeezing it through your fingers. Preheat the cooking surface to medium-high before adding the shaped patties. Spraying the raw top surface with oil prevents sticking when turning. Cook for three to four minutes per side until internal temperatures reach 165 degrees Fahrenheit. Melt the cheddar cheese during the final minute under a closed lid.
- Mash the avocado base immediately before serving to prevent enzymatic browning.
- Substitute Greek yogurt for sour cream at a one-to-one ratio if needed.
- Form uniform patties to ensure even cooking times across the grill grate.
