turkey avocado burgers with mint cucumber yogurt sauce
Prep time
Cook time
Total time
Recipe type: burger
Serves: 4
Ingredients for the yogurt mint cucumber sauce: makes 1½ cups
  • 1 cup plain whole milk yogurt
  • ½ English or plain cucumber, about ½ cup - washed, seeds removed and finely diced
  • 2 scallions, white and light green parts only, thinly sliced
  • leaves from 2 sprigs of mint (roughly 9 leaves), thinly sliced and then minced
  • 1 tablespoon chives, finely chopped
  • ½ teaspoon coarse sea salt
Ingredients for the burgers: makes 4 burgers
  • 1 pound ground turkey or chicken - I've used and loved both
  • 1 large firm but ripe avocado, cut into small cubes - don't use one that's too ripe, or else the cubes won't hold up in the patties
  • 1 clove of garlic, minced
  • ⅓ cup Panko bread crumbs, or almond meal (to keep it Paleo friendly )
  • 1 jalapeño pepper, ribs and seeds removed, minced
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  1. In a medium-sized bowl mix together the yogurt, cucumber, scallions, mint, chives and salt until well combined. Cover and refrigerate until needed.
  2. In a medium bowl gently combine (so you don't mush the diced avocado) with your hands, the turkey, avocado, garlic, bread crumbs, jalapeño, salt and pepper. Note: When you mix your seasonings into the meat, it’s important to remember that the more you handle the meat, and the more you squish it around, the more dense your burger will be. You might also squeeze out some of the juices and end up with a drier burger.
  3. Gently form the mixture into four patties.
  4. Use your thumb to create a dimple or well in the center of the patty, as this will ensure the burgers cook evenly without plumping up.
  5. Cook the burgers indentation side up. You can either grill up the burgers, or cook them up in a skillet. If you’re going to cook them up in a skillet, then heat up a tablespoon of olive oil in a large skillet over medium heat. Cook the patties until cooked through, 5 to 7 minutes per side, or until an instant read thermometer inserted in the burger reaches 165 degrees. Tip: Don’t press down on the patties or you will squeeze out and loose the flavorful juices.
  6. We love serving these burgers up on a toasted mini brioche bun. I just slice the brioche buns in half, spread a bit of butter on each half, and put them under the broiler till browned. Make sure to top the burger with the mint cucumber yogurt sauce!
  7. Skip the bun and top this burger on your favorite salad, it tastes amazing either way.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2016/08/turkey-avocado-burgers-with-mint-cucumber-yogurt-sauce/