"This recipe is fabulous any time of yearits fresh and light for the warmer months, but the flavors are rich and comforting for winter. I love making extra burgers and eating them chilled the next day with a saladso satisfying! I love homemade salsa and guacamole, so I combined them in this fresh, vibrant topping for the burgersor enjoy it with organic blue corn chips."
Recipe excerpted from Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy, 2014.
Directions for: Turkey Burgers with Guac Salsa
Ingredients
Guac Salsa2 ripe avocados, peeled and cubed
1 tomato, chopped
small red onion, finely chopped
1 clove garlic, minced
juice of 1-2 limes
pinch sea salt
Burgers1 egg (or 1 Tbsp/15 mL chia seeds soaked in 1/4 cup/60 mL water for 4 minutes)
2 Tbsp (30 mL) wheat-free tamari sauce
1 lb(s) (450 g) ground organic turkey
1 sweet onion, chopped
1 clove garlic, chopped
8 sun-dried tomatoes, sliced in slivers
5 - 7 cremini mushrooms, chopped
cup (60 mL) fresh parsley, chopped
1 Tbsp hot chili flakes
Directions
Guac Salsa1. Preheat grill to medium or oven to 350F (180C).
2. For the guac salsa, in a small bowl, combine avocados, tomato, onion and garlic; stir. Pour lime juice to taste over top and sprinkle with sea salt. Set aside.
Burgers1. For the burgers, in a large bowl, whisk together egg and tamari. Add turkey, onion, garlic, tomatoes, mushrooms, parsley and chili flakes; mix well with your hands (its messy, so you might want to wear gloves). Form into 4 to 6 patties, depending how large you like your burgers.
2. Grill burgers, with the lid closed and turning once, for 10 to 12 minutes or until cooked completely. Or bake for 7 to 9 minutes, flip them over and bake for another 7 to 9 minutes. Serve with Guac Salsa and enJOY!
See more: Dinner, Eggs/Dairy, Grill, Mushrooms, Tomatoes, Turkey, Vegetables, Gluten-Free