Summer-fresh turkey avocado burgers topped with a creamy herb burger sauce and fresh greens. This is a great way to switch up burger night and an easy 30-minute dinner recipe.
Table of contents
Turkey burgers are not always my fave kind of burgers unless they happen to be these turkey avocado burgers, a recipe I first shared several years ago and continue to love because it’s easy and delicious.
Topping the burgers with a bright burger sauce and creamy sliced avocado takes a plain jane turkey burger to a whole new place. And that place is yums.
Schedule this burger recipe for a weeknight because it’s ready in about 30 minutes.
It has a creamy basil burger sauce/dressing that is fresh and bright. But you know what? If you want to make this even faster to make use a good bottled green goddess dressing instead.
The burgers are topped with fresh spinach and alfalfa sprouts to round out the green theme we have going on.
- Burgers: Lean ground turkey, salt and pepper, Worcestershire sauce
- Sauce: make my creamy basil dressing or use store-bought green goddess dressing to make it easy.
- Toppings: Sliced avocado, spinach, alfalfa sprouts
- Buns: I like toasted sesame hamburger buns
How to Make The Turkey Burgers
Make the Burgers: Mix all of the ingredients for the burgers in a large bowl until just combined. Divide the mixture into four parts and form each into patties. Heat a grill pan or non-stick skillet over medium-high heat. Cook the burgers for five minutes or so on each side or until cooked through.
Make the Dressing: place all of the ingredients for the sauce in a blender and puree until smooth.
Build the Burgers: Place each burger on a bun. Top each with sauce, sliced ripe avocados, spinach, and alfalfa sprouts.
Tips and Variations
Turkey burgers should be cooked to an internal temperature of 165°F. If you don’t have a meat thermometer, you can always cut into a burger to check – it should be cooked through with clear juices.
To switch things up feel free to make beef burgers or chicken burgers. For chicken, you could cook whole chicken breasts or use ground chicken to make patties.
If you’re into grilling, cook the burgers in the great outdoors! Or, use a grill pan on the stove or a non-stick skillet.
If I don’t have lemons on hand for the sauce, I’ve used lime juice instead and it works great. If you want a kick of heat, add a jalapeno when you blitz the sauce. You can even swap the basil for cilantro to change up the flavor.
The toppings are open to swaps and switches – add some sliced red onion, switch the spinach for romaine, butter lettuce or other kind you like, or add some sliced tomatoes.
A note about the sauce – it makes more than you will need for the burgers and that’s okay because there are many ways to use it. Save the extra for salads, sandwiches, or serve it as a dip for veggies and chips. Refrigerate the extra and it will keep for a few days.
Side Dish Ideas
These turkey avocado burgers are so easy there’s time to add a side – here are some ideas you might like:
- Garlic Parmesan French Fries
- Cajun Fries
- Simple tossed salad or veggies like Roasted Broccoli or Sweet Potato Wedges.
- Tomato Soup
Simple, flavorful, and ready in 30 minutes. These are the kind of turkey burgers I love – I hope you love them, too.
More Summer Recipes
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Turkey burgers topped with creamy basil sauce, fresh greens, and avocado.
For the Herb Dressing
- 1 cup plain non-fat Greek yogurt
- 1/4 cup mayonnaise
- 1/2 cup chopped scallions
- 1 tablespoon Worcestershire sauce
- 1/2 cup roughly chopped basil
- Juice from one lemon
For the Turkey Burgers
- 1 pound ground turkey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon Worcestershire sauce
- 4 hamburger buns, toasted
For the Toppings
- 1 avocado, sliced
- 1 cup chopped fresh spinach
- 1 cup alfalfa sprouts
- Make the Dressing: place all of the ingredients for the dressing in a blender. Puree until smooth. Transfer to a container with a lid and place it in the refrigerator while you make the burgers. The dressing will be thin, but will thicken as it chills.
- Make the Burgers: Mix all of the ingredients for the burgers in a medium bowl until just combined. Divide the mixture into four parts. Form the meat into patties approximately 4 inches in diameter. Heat a grill pan or non-stick skillet over medium high heat. Cook the patties for five minutes or so on each side. Check the temperature with a meat thermometer. It should read at least 165 degrees. Let the patties rest for a few minutes on a plate or cutting board.
- Build the Burgers: Top each burger with 1 tablespoon of the herb dressing followed by 1/4 of the avocado, 1/4 cup of the spinach and 1/4 cup of the sprouts.
The recipe for the dressing makes more than you will need to save the extra for salads, sandwiches, or more turkey burgers later in the week. Or, skip making it and use a bottled green goddess dressing instead.
The nutritional information does not include the hamburger buns.
The dressing is adapted from Ina Garten’s Basil Green Goddess Dressing recipe
- Category: Dinner
- Method: Stove
- Cuisine: American
- Serving Size: 1 burger with dressing
- Calories: 351
- Sugar: 5.4g
- Sodium: 861.9mg
- Fat: 21.5g
- Saturated Fat: 4.5g
- Unsaturated Fat: 15.0g
- Trans Fat: 0.1g
- Carbohydrates: 12.8g
- Fiber: 5.1g
- Protein: 29.4g
- Cholesterol: 80.4mg
Keywords: turkey burgers
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Post and recipe updated from the archives. First published in June 2017.