Mexican Turkey Burgers with Pico de Gallo |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I serve this without the roll for a great low-carb meal. If you decide to use a roll, drain the Pico de Gallo before placing on top of the burger to prevent the bun from getting wet. Fresh cilantro is a must for the Pico de Gallo. While you may choose to use a little cooking spray, it is not necessary as the burgers, at first a little sticky, will firm up as they cook. Ingredients:
pico de gallo |
3 medium tomatoes, chopped |
1/3 cup chopped onion |
2 cloves garlic, minced |
1 serrano chile pepper, seeded and minced |
1 lime, juiced |
1/2 cup chopped fresh cilantro |
salt and pepper to taste |
turkey burgers |
1 pound ground turkey |
1 egg |
1/2 onion, minced |
2 cloves garlic, minced |
1 teaspoon ground coriander |
1/2 teaspoon celery salt |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1 tablespoon chopped fresh parsley |
Directions:
1. In a bowl, mix together the tomatoes, the 1/3 cup chopped onion, 2 of the 4 cloves of minced garlic, serrano chile pepper, lime juice, and cilantro. Stir in salt and pepper to taste, and set aside.
2. Place the ground turkey in a bowl. Add the egg, the 1/2 onion, minced, remaining 2 cloves minced garlic, coriander, celery salt, chili powder, cumin, and chopped parsley. Using your hands, work the mixture until all ingredients are evenly blended. Form mixture into 4 patties.
3. Heat a large, non-stick skillet for medium-high heat. Cook the turkey burgers for 5 minutes per side, or until no longer pink in the center and juices run clear. Reduce the heat as necessary during cooking. Serve with Pico de Gallo salsa.
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