Juicy turkey burgers piled high with sweet caramelized pineapple, sautéed red pepper and an ultra refreshing jalapeño guacamole. These burgers are like a taking a bite out of paradise.
- 4 buns
- 1 lb ground turkey
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp herbes de provence (or herb blend of choice)
- ¼ tsp sea salt and black pepper
- 2 tsp extra virgin olive oil or coconut oil
- 1 red bell pepper, cored and sliced into thin rounds
- 2 cups pineapple, sliced into thin spears or rounds
- 2 cups fresh baby spinach (optional)
- Sriracha to taste (optional)
- 1 large or 2 small Hass avocados
- Juice of ½ lime
- 1 tbsp freshly chopped cilantro
- ⅓ fresh jalapeño, seeds and ribs removed
- Sea salt and black pepper to taste
- Start be preparing guacamole. Remove skin and pits from avocados and mash with a fork in a large bowl. Add cilantro, jalapeño, lime juice, salt and pepper and mix to combine. Set aside.
- In a large bowl, combine ground turkey and spices (garlic powder, onion powder, herbes blend, salt and pepper). Using your hands, massage spices evenly into meat. Form into 4 patties.
- Heat a large skillet over medium-HIGH heat. Add a spritz of non-stick cooking spray if skillet is not non-stick. Place patties on skillet and sear for 5-6 minutes. Flip and cook another 4-5 minutes until burgers are cooked through. *Try to prevent flipping burgers more than once in order to obtain a nice charred crust on each side.
- While the burgers cook, heat 2 tsp of oil in a second skillet over medium heat. Once hot, add red peppers. Saute for ~4-5 minutes, flip and cook for another 3-4 minutes until flesh is slightly charred. Transfer peppers to a plate and add pineapple to skillet. Season with a pinch of sea salt (and add a touch more oil only if necessary) and saute for ~3-4 minutes per side, until caramelized.
- Slice open buns and place each side face-down onto one of the two skillets to toast. This is optional, but highly recommended! Once the bun is toasted, begin assembling it. Place spinach on the bottom half of the bun, followed by a burger patty, generous spoonful of guacamole, red pepper rounds, pineapple and a finishing drizzle of Sriracha and/or squeeze of lime juice. Devour!
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.