It's mid-May and officially grilling season. Yeah! I make it my personal mission to cook dinner on the grill as much as I can throughout the week. It turns cooking dinner from a chore into an event - drink in hand, the kids running around outside, hanging out with Joey on the deck… it makes my heart happy. And then to enjoy a wonderful dinner? Again, outside; again, drink in hand; again, the kids playing in the yard. Perfection.
These burgers were a last-minute dinner decision. I'd originally planned to make a different ground turkey recipe, but it was 70 degrees, sunny, and gorgeous outside. What would YOU do in a situation like that? The grill was just begging to be lit up.
So California-Style Turkey Burgers it was! These are a pretty simple burger, amped up by loads of tasty toppings and an addictive sauce. The patties are piled high with Monterey Jack cheese, avocado slices, sprouts (or in my case pea shoots, because I'm obsessed), and grilled red onion. It's a great combination of textures and flavors, and these burgers have quickly skyrocketed to a favorite dinner in my house.
I threw some asparagus on the grill to serve alongside the burgers, but you can bet your britches that in the summer I'll be serving them with watermelon and grilled corn on the cob.
Have you dusted off your grill yet??
California-Style Turkey Burgers
adapted from ATK's Quick and Easy Grilling
makes 4 burgers
- 2 Tbs ketchup
- 2 Tbs mayonnaise
- 1/4 tsp smoked paprika
- 1 tsp pickle juice and/or relish
- 1 1/2 lbs ground turkey (NOT ground turkey breast)
- kosher salt and freshly ground black pepper
- vegetable oil
- 1 red onion, sliced into 1/4-inch rings
- 4 hamburger buns, split and brushed with oil
- 1 cup freshly grated Monterey Jack cheese (or pepperjack if you want a kick)
- 1 avocado, halved, pitted, and sliced
- 1/4 cup alfalfa sprouts or pea shoots
In a small bowl, whisk together the ketchup, mayonnaise, smoked paprika, and pickle juice/relish. Set aside.
Shape the ground turkey into four 3/4-inch thick patties, and season both sides liberally with salt and pepper. Brush the onion slices with oil and season with salt and pepper.
Grill the patties until browned and cooked through, 5 to 7 minutes per side. Sprinkle each burger with the cheese during the last 2 minutes of cooking. Transfer the burgers to a plate and tent with foil. Meanwhile, grill the onions 3 to 4 minutes per side, or until softened. Grill the buns 1 to 2 minutes, or until toasted.
To assemble the burgers, place the patties on the bun bottoms and top with the avocado, sprouts, and onions. Spread about 1 tablespoon of sauce on the top bun, and serve.