Turkey burgers often get a bad reputation for being dry, but this version is anything but. These grilled turkey burgers with avocado are juicy, flavorful, and quick to make. They’re perfect for a relaxed weeknight dinner or an easy weekend cookout.
The avocado adds creamy richness, while simple spices keep the flavor approachable. You’ll get a satisfying burger that feels lighter but still hits all the right notes.
What Makes This Special
This recipe keeps the turkey juicy with a few smart tricks: a touch of mayo in the mix, shredded onion for moisture, and a quick, hot grill. Avocado brings creamy texture without heavy sauces, and a squeeze of lime wakes everything up.
Smoky paprika and garlic add depth, while a finishing sprinkle of flaky salt makes each bite pop.
It’s also versatile. You can swap the buns for lettuce wraps, mix up the toppings, or turn the patties into sliders. Whether you’re cooking for a family or a few friends, this recipe scales easily and stays crowd-pleasing.
Shopping List
- Ground turkey (93% lean works best; about 1.5 pounds for 4 large patties)
- Avocados (2 ripe, but still slightly firm)
- Red onion (1 small; half for the burger mix, half for topping)
- Garlic (2 cloves)
- Mayonnaise (2 tablespoons)
- Breadcrumbs (2–3 tablespoons, plain or panko)
- Egg (1 large)
- Smoked paprika (1 teaspoon)
- Ground cumin (1/2 teaspoon)
- Kosher salt and black pepper
- Lime (1, plus extra wedges for serving)
- Olive oil
- Burger buns (4, brioche or whole wheat)
- Lettuce (butter or romaine)
- Tomato (1–2, sliced)
- Optional add-ons: sliced pepper jack or cheddar, pickles, hot sauce, cilantro
How to Make It
- Prep the grill. Heat your grill to medium-high.
Clean and oil the grates so the burgers don’t stick.
- Grate the onion. Use the small holes of a box grater to grate about 2 tablespoons of red onion. Squeeze out excess liquid with a paper towel so the mix isn’t watery.
- Mix the turkey. In a bowl, combine ground turkey, grated onion, minced garlic, mayonnaise, egg, breadcrumbs, smoked paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands just until combined.
- Form the patties. Divide into 4 equal portions.
Lightly oil your hands and shape into patties about 3/4 inch thick. Press a shallow dent in the center of each patty to prevent doming.
- Chill briefly. Place patties on a plate and refrigerate for 10–15 minutes. This helps them hold together on the grill.
- Slice the toppings. Cut avocado into slices and toss gently with lime juice and a pinch of salt.
Slice tomato and the remaining red onion. Rinse and dry lettuce leaves.
- Toast the buns. Brush cut sides with olive oil and toast on the grill for 30–60 seconds until lightly golden. Set aside.
- Grill the burgers. Oil the grates again.
Place patties on the grill and cook for 4–5 minutes per side, turning once. Cook until the internal temperature reaches 165°F. Don’t press down on them.
- Add cheese (optional). If using cheese, add it during the last minute of cooking and cover the grill to melt.
- Rest and build. Let patties rest for 2–3 minutes.
Stack buns with lettuce, turkey patty, avocado, tomato, and onion. Finish with a squeeze of lime and your favorite condiment or hot sauce.
Keeping It Fresh
Turkey can dry out quickly, so treat leftovers with care. Store cooked patties in an airtight container for up to 3 days.
Keep avocado separately and slice fresh before serving if possible. If you must store sliced avocado, toss with lime juice and cover tightly with plastic wrap pressed directly onto the surface.
To reheat, use a skillet over low heat with a splash of water, covered, until warmed through. This helps retain moisture.
You can also reheat in a 300°F oven for 8–10 minutes. Avoid the microwave if you can—it tends to make turkey rubbery.
Benefits of This Recipe
- Lighter than beef but still satisfying, thanks to avocado’s healthy fats.
- Balanced flavors from smoky spices, lime, and a touch of onion.
- Great for meal prep—mix and form patties ahead of time and grill when ready.
- Customizable with toppings, buns, or lettuce wraps to fit different diets.
- Quick cooking—from prep to plate in about 35 minutes.
What Not to Do
- Don’t overmix the meat. It makes the burgers tough. Mix just until the ingredients come together.
- Don’t skip the dent. Without that center indentation, patties puff up and cook unevenly.
- Don’t cook past 165°F. Overcooking dries out turkey.
Use an instant-read thermometer.
- Don’t press the burgers on the grill. You’ll squeeze out juices and lose flavor.
- Don’t slice avocado too early. It browns fast. Toss with lime and salt right before serving.
Alternatives
- No grill? Cook on a stovetop grill pan or cast-iron skillet over medium-high heat. You can also broil on high, 4–6 inches from the heat, flipping once.
- Gluten-free version: Use gluten-free breadcrumbs and buns, or wrap the burger in lettuce.
- Dairy-free: Skip the cheese and add a smear of dairy-free chipotle mayo for richness.
- Spice swap: Use chili powder and oregano instead of paprika and cumin, or add a pinch of cayenne for heat.
- Herb boost: Mix in chopped cilantro or parsley for freshness.
- Lean swap: If using 99% lean turkey, add an extra tablespoon of mayo or a splash of milk for moisture.
FAQ
How do I keep turkey burgers from falling apart?
Use a binder like egg and breadcrumbs, chill the patties for 10–15 minutes, and oil the grill grates.
Handle the patties gently and flip only once.
Can I make the patties ahead of time?
Yes. Form them up to 24 hours in advance and refrigerate tightly covered. You can also freeze raw patties for up to 2 months.
Thaw in the fridge before grilling.
What if I don’t have smoked paprika?
Use regular paprika plus a small pinch of chili powder, or add a dash of liquid smoke to the mix. The goal is a hint of smokiness, not heat.
What’s the best way to choose avocados?
Look for avocados that yield slightly to gentle pressure but aren’t mushy. If the stem nub pops off easily and the flesh beneath is green, you’re good to go.
Can I use ground chicken instead of turkey?
Absolutely.
Follow the same method and cook to 165°F. Ground chicken can be slightly softer, so chilling the patties is even more helpful.
How do I add more flavor without making it spicy?
Try adding Worcestershire sauce, a touch of Dijon mustard, or chopped fresh herbs. A little grated Parmesan also boosts savoriness without heat.
What sides go well with these burgers?
Think corn on the cob, a simple green salad, grilled zucchini, sweet potato fries, or a tangy slaw.
Keep sides fresh and light to match the burger’s vibe.
How do I prevent the avocado from slipping out?
Layer avocado directly on the patty, then top with tomato and onion. The slight warmth helps it settle, and the other toppings keep it in place.
Final Thoughts
These grilled turkey burgers with avocado are proof that lean can be flavorful and satisfying. With a few easy techniques, you’ll get patties that are juicy, tender, and far from boring.
Keep the toppings simple, squeeze on fresh lime, and enjoy a meal that feels fresh without a lot of fuss. This is a weeknight keeper you’ll come back to again and again.