Guac Turkey Burgers

Nothing says “summer” quite like a burger sizzling on the grill—but even classics deserve a refresh now and then. Enter Guac Turkey Burgers, a lean‑but‑luscious twist that swaps ground turkey for beef, slides in bright Mexican flavors, and finishes with a crown of fresh guacamole. Juicy, perfectly seasoned patties meet cool, citrus‑kissed avocado for a restaurant‑quality stack you can pull off in under 30 minutes.

Why Turkey + Guac Works

Ground turkey is naturally lower in saturated fat than beef, yet it still delivers a satisfying bite—especially when you season confidently. Kosher salt, cracked black pepper, and dried oregano are simple, pantry‑ready flavor builders that let the grill do the heavy lifting. Topping each burger with guacamole doesn’t just add creaminess; ripe avocados supply heart‑healthy monounsaturated fats, potassium, and fiber that keep you full without the post‑cookout slump. Paired with buttery brioche buns and sweet yellow tomato slices, these burgers prove lighter fare can still feel indulgent.

Guac Turkey Burgers

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Burgers are an irreplaceable staple during summer grilling season, but with so many opportunities to barbecue, it’s nice to mix things up. We used ground turkey instead of ground beef with these burgers, cutting way back on fat and calories. The touch of guacamole is a simple way to turn them into a restaurant-quality dish.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

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• 1 1/2 pounds ground turkey
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 4 brioche buns
• 1 tablespoon unsalted butter, softened
• Ketchup
• 1 yellow tomato, sliced
• Guacamole

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Instructions

1. Preheat the grill to medium-high heat (about 450 degrees F).
2. Mix the ground turkey, salt, pepper, and oregano in a large bowl just until combined. Form the mixture into 4 patties. Place on the grill, cover, and cook for 8 to 10 minutes.
3. Meanwhile, spread the cut sides of each bun with butter. Set aside.
4. Remove the burgers from the grill, and set the buns on the grill buttered side down. Toast until lightly browned, about 2 minutes.
5. Top each bun with ketchup, a turkey burger, tomato slices, and guacamole and serve.

Notes

• If you do not have a grill, heat a grill pan over medium heat and brush with olive oil. Place the burgers on the grill pan and cook as directed.

To make quick, crowd‑pleasing guacamole, scoop the flesh of two ripe avocados into a bowl and mash it with the juice of half a lime and about ¼ teaspoon kosher salt until mostly smooth but still a little chunky. Fold in 2 tablespoons finely diced red onion, 1 tablespoon chopped fresh cilantro, and, if you like a touch of heat, half a minced, seeded jalapeño; stir in 2 tablespoons diced tomato for color. Taste and add a pinch more salt or a squeeze of lime to brighten, then serve right away or press plastic wrap directly onto the surface to keep it vibrant until you’re ready to spoon it onto your burgers.

Substitutions for Guac Turkey Burgers

• Protein Swap: Sub ground chicken, bison, or a plant‑based “beef” crumble for turkey—no other changes required.

• Lean‑er Blend: Use 93 % lean turkey for fewer calories or 85 % for juicier patties; both cook to the same internal temp (165°F).

• Gluten‑Free Route: Replace brioche buns with GF buns, cassava tortillas, or crunchy lettuce wraps.

• Dairy‑Free “Butter”: Brush buns with olive or avocado oil instead of butter before toasting.

• Seasoning Shake‑Up: Swap dried oregano for taco seasoning, smoked paprika, or adobo blend if that’s what you have on hand.

• Guac Shortcuts: No time to mash? Slice half an avocado onto each burger or use store‑bought prepared guacamole.

Spins & New Takes on Guac Turkey Burgers

1. Southwest Queso Burger: Melt pepper‑jack or queso blanco over the patty, add a spoonful of black‑bean corn salsa beneath the guac, and sprinkle crushed tortilla chips on top for crunch.

2. Baja Fish‑Taco Twist: Season patties with cumin and lime zest, then top with shredded cabbage slaw tossed in chipotle‑lime mayo along with the guacamole.

3. BLT‑Avocado Stack: Add crispy turkey bacon and a second layer of lettuce under the tomato. Finish with a drizzle of smoky mayo instead of ketchup.

4. Breakfast‑for‑Dinner: Crown the patty with a fried egg and a swipe of spicy ketchup, then tuck everything into an English muffin.

5. Mini Fiesta Sliders: Form 8–10 small patties, grill, and serve on Hawaiian rolls with a dab of chipotle aioli and a dollop of guac—great for parties.

When and How to Serve Guac Turkey Burgers

• Weeknight Speed: Patties grill in 10 minutes; serve with grilled street‑corn salad or baked sweet‑potato fries for a 30‑minute dinner.

• Meal‑Prep Friendly: Cook a double batch, stash patties in the fridge up to 3 days or freezer 2 months. Reheat in a toaster oven; mash fresh guac just before eating.

• Summer Cookouts: Chill patties 30 minutes so they hold together, then grill while guests mingle. Set up a toppings bar with guac, pico de gallo, pickled jalapeños, and queso fresco crumbles.

• Low‑Carb Lunches: Skip the bun and serve patties over mixed greens with a squeeze of lime and a drizzle of salsa verde.

• Game‑Day Crowd: Keep cooked patties warm in a slow cooker set to “Low.” Offer slider rolls, shredded lettuce, and squeeze bottles of chipotle ranch so everyone can build their own.

• Seasonal Pairings:

  • Spring/Summer: Pair with watermelon‑cucumber salad and iced hibiscus tea.

  • Fall/Winter: Serve alongside roasted butternut squash wedges dusted with chili‑lime seasoning and a mug of caldo de pollo.

Fire up that grill and give these Guac Turkey Burgers a try. Did they earn a spot in your summer rotation? Drop a comment below and share your favorite topping twists!