Turkey burgers with avocado slaw make a juicy skillet dinner with a cool, crunchy side. A small breadcrumb-and-milk mixture helps lean turkey stay tender.
Tips for turkey burgers with avocado slaw
Choose 93% lean turkey rather than nearly fat-free ground breast. Mix just until combined and keep the patties the same thickness. A thermometer is more useful than judging poultry by color.
Substitutions and serving ideas
Use bagged plain shredded cabbage for convenience. Lemon can replace lime. The recipe is served without buns; add one if your meal needs it and count its nutrition separately.
Helpful equipment: instant-read thermometer helps check the center of a turkey burger without cutting it apart.
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Turkey Burgers with Avocado Slaw
Ingredients
- 1 1/2 lb 93% lean ground turkey raw
- 1/4 cup plain dry breadcrumbs
- 2 tbsp 2% milk
- 1/4 cup onion finely grated with its juice
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- 4 cups green cabbage thinly shredded
- 1 medium avocado peeled and pitted
- 2 tbsp lime juice
- 4 large leaves romaine lettuce washed and dried
Instructions
- Stir breadcrumbs and milk in a bowl and let stand 2 minutes. Add turkey, grated onion, mustard, garlic powder, salt and pepper. Mix gently, then shape four patties about 3/4 inch thick. Refrigerate 10 minutes.
- Mash avocado with lime juice in a separate bowl. Fold in cabbage until lightly coated. Divide slaw into four portions and keep chilled while cooking.
- Heat oil in a large nonstick skillet over medium heat. Add patties without crowding, cooking in batches if needed. Cook 6–8 minutes per side until browned and 165°F in the center. Lower the heat if the outside darkens before the middle is done; do not press the patties.
- Place one burger on each lettuce leaf and serve with one quarter of the avocado slaw. Buns, cheese and additional sauces are optional extras and are not included.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Store slaw separately and use within 1 day for best color and crunch; it is not suitable for freezing.
More meal ideas
For another option, try Mini Turkey Meatloaves with Roasted Green Beans. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One burger, one lettuce leaf and one quarter of the slaw. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.