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Grilled Turkey Burgers with Avocado Sauce

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These turkey burgers will make you go wow! Make them your way and see for yourself. Just don’t forget about the avocado sauce!

Grilled Turkey Burgers with Avocado Sauce

I love a good burger.

I am so lucky I married a guy that grills a burger just like I like them! It’s a big deal. Overdone burgers don’t make it around our house. I am constantly testing out new turkey burger recipes and this one is beating them all.

Part of making a burger great is how it’s eaten. I am sort of all over the place with how I eat burgers- there’s the traditional bun, ketchup and mustard, naked burgers with avocado and pico de gallo, etc. However, when the garden tomatoes start rolling in, the burgers reach a whole new level. And when I say tomatoes roll in I mean, a friend of ours hooks us up with his tomatoes because I certainly haven’t gotten my act together yet to do the whole garden thing. And it makes me feel like it’s Christmas because there’s nothing better than a really good tomato all sliced up with a pinch of kosher salt on it. Agree or agree to disagree?

My husband refused to eat tomatoes when we got together. Like he wouldn’t touch them. Eleven years later he’s grabbing tomato slices and devouring him. I like to pat myself on the back quite frequently for all the positive influence I have had on him over the years.

Grilled Turkey Burgers with Avocado Sauce

Grilled Turkey Burgers with Avocado Sauce

There’s still plenty of days ahead to take advantage of your grill before the sub-zero degree weather sets in around here. I love summer and everything about it but if it has to end I am okay with heading into fall because there’s so much great things happening in the fall that keep me happy.

These things include:

  1. Running outside in the fall
  2. Pumpkin patches
  3. Husker football-more excited this year than past years!
  4. Fall food

There’s a whole lot more about fall that I love but those things sure get me excited. Okay, you may be a little confused about how I am excited about running in the fall but any runner can probably relate. After months of enduring the heat and/or humidity a little dip in the temperature is a dream come true.

Grilled Turkey Burgers with Avocado Sauce

So, go ahead and make your day a great one! And then come home and make dinner great too by making these Grilled Turkey Burgers!!

Grilled Turkey Burgers with Avocado Sauce

Grilled Turkey Burgers with Avocado Sauce

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 3

Ingredients
  

Turkey Burgers

  • 1 lb ground turkey lean
  • 2 cloves garlic minced
  • 2 tsp paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 hamburger buns
  • 3 slices pepper jack cheese
  • 3 tomato slices ripe
  • 1/3 cup shredded red cabbage

Avocado Sauce

  • 1 avocado peeled, pitted
  • 1/4 cup plain greek yogurt
  • 1/2 lime juiced
  • kosher salt
  • black pepper

Instructions
 

Turkey Burgers

  • Preheat grill to medium high heat. Combine ground turkey, garlic, paprika, salt and pepper in a large bowl. Using clean hands, mix until ingredients are well combined. Form into 3 equal size patties.
  • Grill patties 5-7 minutes per side or until you reach desired doneness. Add slice of cheese to burgers as they are finishing cooking and let it melt, about 30 seconds. The target temperature for ground turkey is 165℉. Since ground turkey has less fat than ground beef, be sure to take it off as soon as it reaches the temperature and then let it rest for about 3 minutes.

Avocado Sauce

  • Combine avocado, greek yogurt, lime juice, salt and pepper in a small bowl and mix to combine. Store in fridge until ready to use.

Assembly of Burgers

  • Add avocado sauce to cut sides of bun. Sprinkle shredded cabbage on bottom bun and place a tomato slice on top of it. Add turkey burgers and serve.

Notes

Recipe adapted from Food Network Magazine

Grilled Turkey Burgers with Avocado Sauce

Farmer’s Market Panzanella Salad

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All of the best flavors of the end of summer that leave you feeling satisfied and happy! Panzanella is a Tuscan salad consisting of crispy golden brown bread with a combination of vegetables. This one is my favorite!

Farmer's Market Panzanella Salad

Panza-what-a??!!

You guys, panzanella is the answer to anything you might be asking today. It is like Joey Tribbiani would say “Like summer in a bowl!” The power of vinegar and oil blended together with fresh veggies and good quality toasted bread is so amazing.

This version of panzanella salad is vegetarian but speaking from experience it is also great with some chopped pepperoni in it to make it a main dish salad.

My favorite part of getting this salad together is the bread part. I guess it makes me feel like Julia Childs a bit. I used a loaf of rustic country bread but any artisan style bread will work. I cut it into about 1 inch cubes, heated olive oil in a large skillet and added the bread cubes until golden brown, about 10 minutes. The bread was incredible, and I almost said heck with this recipe I can just have the bread cubes! Ha!

Farmer's Market Panzanella Salad

I picked up the vegetables from our local farmer’s market, Andrew’s Garden. This place is my favorite. Their produce is incredible and it always makes me realize I have been eating fruits and vegetables from the grocery store with no taste for the last several months. If you are able to pick up the ingredients for this salad from a farmer’s market, then for sure do!! It makes a world of difference to have good quality ingredients.

This particular panzanella salad has cherry tomatoes, red pepper, yellow pepper, cucumbers, red onion, and basil with a simple oil and vinegar dressing. This recipe is like the best fresh vegetable version of ratatouille. I love ratatouille but I have to have the time for it. This panzanella salad can be put together in a lot less time.

Farmer's Market Panzanella Salad

All together, the salad is 100% life changing. After learning about this recipe and testing it out I didn’t think it was a main course type of salad but it most certainly is because I don’t want to eat anything else but this when I have it.

I do want to say that with the bread in it the salad is best right after making it but I still think it’s delicious the day after it is made. I try to stack all the bread on the top when storing it in the fridge so it doesn’t get too soggy and fall apart which I found doesn’t happen much since the bread is a nice and crusty golden brown to begin with.

Farmer's Market Panzanella Salad

So go ahead and make your day a lot better by treating yourself to this delicious Farmer’s Market Panzanella Salad.

Farmer's Market Panzanella Salad

Farmer's Market Panzanella Salad

All of the best flavors of the end of summer that leave you feeling satisfied and happy! Panzanella is a Tuscan salad consisting of crispy golden brown bread with a combination of vegetables. This one is my favorite!
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Salad
Cuisine Italian
Servings 15

Ingredients
  

Salad

  • 1 loaf artisan bread chopped into 1/2-1 inch cubes
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 2 pints cherry tomatoes halved
  • 1 red pepper seeded, ribs removed and cut into 1/2-1 inch pieces
  • 1 yellow pepper seeded, ribs removed and cut into 1/2-1 inch pieces
  • 1 cucumber cut in half lengthwise, seeded and sliced
  • 1/4 red onion thinly sliced
  • 2 tbsp basil finely chopped

Oil and Vinegar Dressing

  • 3 tbsp apple cider vinegar
  • 1/2 cup olive oil
  • 1 tsp minced garlic
  • 1/2 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Instructions
 

Salad

  • Add olive oil to a large skillet over medium heat. Add bread cubes and salt to skillet, stirring frequently until golden brown, about 10 minutes
  • Meanwhile, add cherry tomatoes, red pepper, yellow pepper, cucumber, onion, and basil to a large bowl. Stir in bread cubes. Toss everything together with the oil and vinegar dressing. Serve and enjoy!

Oil and Vinegar Dressing

  • Combine all ingredients in a medium bowl and whisk until well blended. Store in fridge until ready to use.

Notes

Adapted from Ina Garten
For best results, add dressing to salad close to serving time. Keeps in the fridge up to one day. 

 

 

Farmer's Market Panzanella Salad

 

More Great Salad Recipes

 

Everyday Mediterranean Salad

Everyday Mediterranean Salad

 

Best Broccoli Salad with Quinoa

Best Broccoli Salad with Quinoa

 

Mexican Grilled Corn

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Best grilled corn brushed with a Mexican sauce consisting of light miracle whip, greek yogurt, and chili pepper, drizzled with lime juice.

Mexican Grilled Corn

Grilled corn may be the best part of summer!!

I have lived within a couple miles of corn fields ever since I was born. I know no greater feeling than hearing the Cornhuskers run out on to the field with “Sirius” blaring in the stadium. I love Nebraska!

I also love switching things up and that means how we eat our corn on the cob. This week’s change-up called for stepping out of our little box and trying something new.

Grilled Mexican Corn

Some may be skeptical about the sauce- miracle whip, greek yogurt, and ground Ancho chile powder. Trust me, it’s delish! It adds some spice that your corn-loving self will smile at. If you are a strict butter/salt/pepper corn-on-the-cob eater, I get you. However, change is sometimes a good thing and when it involves this Mexican grilled corn, then change is a very good thing!!

Beyond the delicious sauce, do not skip the lime juice step! It adds so much flavor to the corn and so don’t underestimate it! And parmesan cheese atop corn is always a good thing!

Mexican Grilled Corn

If you are like us, we love corn on the cob with a good grilled burger and these days I have been eating them naked with avocado slices on top with a bit of salsa to top them off. It goes great with the corn!

Mexican Grilled Corn

Mexican Grilled Corn

Best grilled corn brushed with a Mexican sauce consisting of light miracle whip, greek yogurt, and chili pepper, drizzled with lime juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Vegetable
Servings 8

Ingredients
  

  • 8 ears corn on the cob shucked and cleaned
  • 1 tbsp olive oil
  • 1/4 cup light miracle whip
  • 1/4 cup nonfat greek yogurt
  • 1 tsp ground ancho chile powder or regular chile powder
  • 1/2 cup parmesan cheese
  • cilantro chopped
  • pink salt or kosher salt
  • 1 lime

Instructions
 

  • Preheat grill to medium high heat. Spray corn with olive oil spray or brush with olive oil. Grill corn 8-10 minutes turning about every 3 minutes or so until tender. Remove from heat.
  • Add miracle whip, yogurt, and chile powder to a small bowl and mix up well. Spread about 1 tablespoon of sauce onto each cob of grilled corn. Sprinkle with parmesan cheese and cilantro and serve. If needed sprinkle with pink or kosher salt prior to serving. Serve with lime wedges.

Notes

Lightly adapted from Eating Well.

Mexican Grilled Corn