Content Library Recipes Sundried Tomato and Turkey Burgers with Avocado Cream

Sundried Tomato and Turkey Burgers with Avocado Cream

4 servings

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

Sundried Tomato and Turkey Burgers with Avocado Cream Easy Healthy Recipe


  • 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
  • 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 Information

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

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