These turkey burgers topped with grilled avocado and sweetcorn salsa are just what we want for dinner: healthy, delicious, and on the table in just 45 minutes. They're packed with flavour but relatively mild in spice, making them great for all the family. Like it hot? Drizzle your burger with hot sauce just prior to serving, or sprinkle chilli flakes to the salsa mix.
We’ve used turkey thigh mince as the higher fat content ensures juicier burgers, but use lean breast mince if you prefer.
Head here for more time-saving turkey recipes from the Good Housekeeping team.
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Yields:
4
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
684
Ingredients
For the salsa
3
tomatoes, deseeded and chopped
195g
tin sweetcorn, drained
400g
(14oz) tin black beans, drained and rinsed
small bunch coriander, roughly chopped
finely grated zest and juice 2 limes
For the burgers
500g
(1lb 2oz) pack turkey mince
75g
(3oz) millet flakes
1tsp.
ground cumin
1tsp.
ground coriander
1tsp.
smoked paprika
1/2 tsp dried oregano
1Tbsp.
olive oil
2
avocadoes, peeled, stoned and sliced
juice 1/2 lime
4
wholemeal burger buns or rolls
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. In a medium bowl, mix salsa ingredients and set aside.
Step 2
In a large bowl, mix turkey with 25g (1oz) of the millet flakes, the spices, oregano and some seasoning. Form into four even patties. Spread remaining millet flakes on a plate and roll each burger in flakes to cover.
Step 3
Heat oil in a large frying pan over medium heat. Fry burgers for 2-3min per side until golden. Transfer to a baking tray and cook in oven for 12-15min until cooked through.
Step 4
Meanwhile, heat a griddle pan over medium-high heat. Brush avocado slices with lime juice. Griddle until charred on both sides. Serve burgers in buns with griddled avocado and salsa.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
