Turkey burgers get a bad rap, but it doesn’t have to be that way when you make them in your own kitchen. This is because you get to control the seasoning—since turkey is a blank canvas, the spices and level of salt can make or break the taste of the final burger. Here, chili powder adds tons of flavor, since it’s a blend of several different spices including garlic powder, dried oregano, and of course, dried chilis. Add some chopped onion and the patty is flavorful, not bland or dry. Topped with a lime mayo and ripe avocado and you might never go back to beef burgers.
1½ pounds russet potatoes, cut lengthwise into ￼½-in.-long wedges
¼ cup olive oil, divided
2 teaspoons chili powder, divided
1½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
1 pound ground turkey (preferably dark meat)
½ cup finely chopped yellow onion
½ cup mayonnaise
1 teaspoon lime zest, plus 2 Tbsp. fresh juice (from 1 large lime)
4 whole-wheat hamburger buns, split and toasted
1 avocado, sliced
4 Bibb lettuce leaves
Sat fat 9g
How to Make It
Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss potatoes with 3 tablespoons oil, 1 teaspoon chili powder, 1 teaspoon salt, and ￼¼ teaspoon pepper in a large bowl. Arrange skin side down in a single layer on prepared baking sheet. Roast, stirring once halfway through, until tender and crispy, 35 to 40 minutes
Meanwhile, stir together turkey, onion, and remaining 1 teaspoon chili powder and ½￼ teaspoon each salt and pepper. Divide mixture into 4 equal portions, then form into scant ￼¾-inch-thick patties.
Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium-high. Add patties and cook until charred on both sides and cooked through, about 4 minutes per side.
Stir together mayonnaise, lime zest, and lime juice. Assemble burgers on toasted buns with lime mayo, avocado, and lettuce. Serve with potato wedges and any remaining lime mayo on the side.
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