Fresh California Avocado Turkey Mushroom Burgers

Fresh California Avocado Turkey Mushroom Burgers

Serves 4
1 tbsp extra virgin olive oil, divided
1 small sweet onion, peeled and minced
4 small Portobello mushrooms, wiped clean and minced (2.5-in. diameter)
1 tbsp Cold Blended Paste Chili Pepper
1 tsp Garlic Cold Blended Paste
1/2 tsp fresh cracked black pepper, to taste
12 oz lean ground turkey breast
2 Ripe Fresh California Avocados, seeded, peeled and sli
1 tsp fresh lemon juice
4 multigrain or whole wheat hamburger buns, warmed
1 cup Fresh arugula leaves
2 medium tomatoes, sliced
sea salt, to taste

In large skillet heat half of oil over medium heat. Add onions and sauté until soft and translucent; do not brown. Cool.


In medium bowl, combine cooled onions, mushrooms, red chile and garlic pastes, black pepper and ground turkey. Form into large patties and press an indentation in the center of each.


Add remaining oil to skillet and coat. Cook patties for 7 to 10 minutes, flipping to avoid charring. Remove from heat when center of patties reach 165 degrees F.


Mash avocados with lemon juice. Season with salt and pepper if desired; spread on bottom buns and top with arugula leaves.


Place cooked burger on arugula. Top with tomato, avocado and bun. Serve immediately.

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