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Sundried Tomato and Turkey Burgers with Avocado Cream

Sundried Tomato and Turkey Burgers with Avocado Cream

  • Ready In 25 minutes
  • Serves 4

You won’t miss the bun with these moist and flavorful turkey burgers from my new book Eat Fat, Get Thin. Click here to view the PDF version. 

INGREDIENTS
  • FOR THE BURGERS:

  • 1 1⁄4 pounds ground dark turkey meat

  • 12 large oil-packed, sulfite-free sundried tomatoes, chopped

  • 2 tablespoons finely chopped fresh basil or parsley leaves

  • 1 tablespoon plus 1 teaspoon Dijon mustard

  • 1⁄4 teaspoon sea salt

  • optional: 2 pinches red pepper flakes

  • 1 teaspoon extra virgin olive oil

  • FOR THE AVOCADO CREAM:

  • 1 ripe avocado, peeled and pitted

  • 1⁄4 cup organic mayonnaise

  • 1 teaspoon fresh lemon juice

  • 2 pinches sea salt

Step 1

In a medium bowl, combine the ground turkey, tomatoes, basil, mustard, salt, pepper, and red pepper flakes (if using) and mix with your hands until incorporated. Then divide the burger mixture into 4 even portions and form into rounded patties about 3⁄4 inch thick (dampen your hands with a little water so the burger mixture doesn’t stick to them). To make perfectly round burgers, use a 4-inch ring mold.

Step 2

Heat the oil in a nonstick frying pan over medium-low heat. When the pan is hot, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 7 to 8 minutes or until the internal temperature reads 165°F on a meat thermometer.

Step 3

While the patties are cooking, make the avocado cream. Place the avocado, mayonnaise, lemon juice, and salt in the bowl of a food processor that is fitted with the steel blade attachment. Puree the ingredients until smooth and creamy.

Step 4

Serve the burgers, each with a quarter of the avocado cream on top. Enjoy!

Nutritional analysis per serving (1 burger with avocado cream)

calories 460 • fat 38 g • saturated fat 8 g • cholesterol 135 mg • fiber 4 g • protein 26 g • carbohydrate 26 g • sodium 470 mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.