Don’t have a BBQ or the weather not conducive to grilling? This is a healthy indoor alternative that has a spring feel to it. Pair it with a light crisp white wine like a Gewürztraminer or a Reisling.
- 1 ripe but firm avocado
- ½ tsp freshly squeezed lime juice
- ¼ tsp salt
- 1 plum tomato, seeded and finely diced
- 1 green onion, thinly sliced
- 2 to 3 tsp seeded and minced jalapeño pepper
- 2 tbsp chopped fresh coriander (optional)
- 1 lb ground turkey or chicken
- 1 egg, beaten
- 1 clove garlic, minced
- ¼ tsp salt
- ¼ tsp cayenne
- ¾ cup fresh bread crumbs
- 2 green onions, thinly sliced
- 1 to 2 tbsp canola oil
- 4 buns, preferably Italian
- 4 lettuce leaves
Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.
Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.
Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).
Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. I served it with greens and a quinoa salad.
Makes 4 burgers