Chipotle Cheddar Turkey Burgers with Avocado Crema are smokey, gluten-free burgers with a cooling avocado spread.
Dig into grilling season with Chipotle Cheddar Turkey Burgers with Avocado Crema (say that five times fast!)
I love a classic beef burger, but burgers as a whole are just begging to be tinkered with. You’ve got your meat options: beef, bison, chicken, and turkey, of course. The mix ins: herbs and spices. And the cheese: American or cheddar is my basic burger topper of choice, but smoked gouda, mozzarella, muenster and blue cheese are all winners too.
Burgers are basically like salads – anything goes – and I think I’ve found a real winner with the smokey-cool combo that is Chipotle Cheddar Turkey Burgers with Avocado Crema.
Lean ground turkey is combined with chopped shallots, garlic, cilantro and smokey chipotle peppers in adobo sauce, then topped with a melty slice of yummy cheddar cheese. Cooling avocado crema (fancy talk for avocado mixed with sour cream!) is slathered on the bun providing a culinary retreat from the smokey heat of the burger. Translation – these are the da bomb.
Turkey burgers made with lean ground turkey can turn into dry hockey pucks if not done right, but the addition of chopped shallots and herbs in the patties, and not overworking the mixture keeps them nice and juicy. If you like to experiment with your burgers like I do, you’ll love this recipe!
Start by adding 1lb 99% fat-free ground turkey breast to a big bowl. Note: this is different from basic “ground turkey” which includes the skin, which is high in saturated fat. I’m not scared of fat by any means, but I’d rather eat healthy fats like the kind found in avocados or extra virgin olive oil, for instance.
To the bowl add 2 Tablespoons chopped cilantro, 1 chopped shallot, which helps to keep the meat moist, 2 minced garlic cloves and lots of salt and pepper. LOTS!
Next add 2 Chipotle Peppers in Adobo Sauce which are dried, smoked jalapenos packed in a flavorful sauce. They’re spicy but not raw jalapeno spicy, and the smokey flavor is to die for. Bonus: they freeze really well. Just pop the leftovers in a freezer bag then stash in the
Chop the chipotle peppers then add them to the mix.
Remove your rings then combine everything with your hands and form the mixture into 4 patties. 99% fat free turkey breast can get tough if it’s overworked, so gently mix no more than you have to, mmkay?
Pop the burgers into the fridge for a few minutes while you get the Avocado Crema ready. You could totally top your burgers with a few slices of avocado, but this cooling crema takes all of 2 minutes to prepare and tastes so good with the smokey, slightly spicy burgers.
Just mash 1/2 avocado in a small bowl then mix with 1/4 cup sour cream, a little salt, and the juice of 1/2 a lime. That’s it! Stash that in the fridge for a bit.
Time to grill! Preheat your grill over medium-high heat then spray the tops of the burgers with nonstick spray and place on the hot grates. Close the lid and grill for 3-4 minutes on one side then carefully spray the tops with more nonstick spray and flip.
After a minute, add a slice of cheddar cheese to the top of each burger then close the lid and let it melt while they finish cooking. It’s always such a delight to open the grill lid and see that ooey gooey cheese!
This is optional but you can also toss your buns on the grates for a minute or two to give them a nice grilled flavor. These are Udi’s gluten-free buns by the way. I didn’t love them, but I think I have too high of expectations for gluten-free bread, plus I don’t usually eat burgers with buns. It’s just who I am. Ben was a fan though!
Give the bun a thick smear of avocado crema then top with a burger patty and all your favorite fixin’s. Open wide!
Ingredients
- 1 lb 99% fat-free ground turkey breast
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 2 Tablespoons chopped cilantro
- salt and pepper, lots
- 4 slices cheddar cheese
- 4 gluten-free or regular buns
- Toppings: red onion, tomato, lettuce
For the Avocado Crema:
- 1/2 avocado
- 1/4 cup sour cream
- juice of 1/2 lime
- salt
Directions
- Add turkey to a large bowl then add shallot, garlic, chipotle peppers, cilantro, salt, and pepper. Mix until just combined then form into 4 patties. Preheat grill over medium-high heat then spray the tops of the burgers with nonstick spray and place on the hot grates. Grill for 3-4 minutes then spray the tops with nonstick spray and flip. Grill for one more minute then top with cheese slices, close the grill lid, and then grill until cheese is melted and burgers are cooked through.
- Mash avocado in a small bowl then add sour cream, lime juice, and salt. Mix until smooth then slather onto buns and top with burgers and toppings.
Notes
- This avocado crema is great for any sort of burrito bowl or burger.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Because I can’t eat one single meal without something sweet, I baked a batch of crunchy Ore-Ida sweet potato fries to go with, which I am absolutely obsessed with. Those were also great with the smoky, slightly spicy burger and tasted particularly delicious dunked in leftover avocado crema. YUM. Hope you enjoy!
This is just in time for summer grill! Your pics are amazing these days!
Oh my goodness. This looks amazing! What a great take on a turkey burger. Seriously- this recipe is amazing haha! Thank you so much for sharing! It’s going straight into my pinterest :) xo Kelby
These look absolutely delicious and I can’t wait to try them!! Thanks for the heads up on ground turkey vs. ground turkey breast. I didn’t know that. I buy mine in bulk at Costco and will have to check which type it is in the morning. Thanks for all you do!!
Can’t wait to try this recipe! we haven’t fire up our grill yet (Still snow some days here–this is MN, after all) :( But will do my best to give it a shot this weekend! (Fingers crossed). Thanks for the info on the ground turkey– I always wondered by some was lower fat and some was very lean (should all be truly lean in my min, if it is truly all from the turkey) but grosses me out to think they are putting SKIN in with the meat! Yuck! I will definitely look for the extra-lean stuff from now on..
These look fabulous! I’m a new super fan of your blog – just made the southwest black bean dip & it’s AMAZING! Love following you! Keep the fabulous recipes coming!
To be honest, I really want an Avocado Crema Burger with Avocado Crema….I love avocadoes in the summer!
Agree with all of y’all about those Udi’s buns, they are palatable when toasted, but that’s it.
Try Against the Grain (http://againstthegraingourmet.com/) buns/baguettes. Oh my god. So good. I was one of those celiac kids that started out only eating things that were naturally gluten free, but these changed everything. The bread is made out of cheese, so obviously they are fantastic! You can find them in the Hy Vee health market freezer section : )
Love the burger season is upon us! Those sound delicious! Can’t wait to try them!
Paige
Oh, yum! I really want to make this for dinner now. Adding the sour cream to the avocado is genius.
I also love burger’s without buns even before I went off bread. There was always just too much bread when what I really want is what’s inside!
My grills clicking thing didn’t work last year either and it needed some new batteries. I don’t remember exactly what I (my hubby) had to do but take a look around. That way you can save your eyebrows:)
Beanis! I mean genius! Love this summery burger!
These look great! I love the idea of adding the chipotle peppers directly to the patties.
I also normally don’t eat my burger with a bun–it’s just too much food! Dustin calls me weird all the time.
Abby
Udi’s are all we can buy in this area and I’ve found they aren’t so overwhelming if I cut a section out of the middle of the bun so they’re not so thick. I don’t like the bread to over power the sandwich!