Guacamole Turkey Burger

Do you know the first thing I ever really mastered in the kitchen was a turkey burger? It’s true – and it was stuffed with cheese! My turkey burger skills have come a long way since then and these Guacamole Turkey Burgers with Pepper Jack Cheese are EVERYTHING!

Guacamole Turkey Burgers loaded with Pepper Jack Cheese + Pico de Gallo from (@whatsgabycookin)

If you check out the June issue of Better Homes and Gardens, you’ll see this gorgeous Guacamole Turkey Burger amongst the pages from yours truly and today I’m bringing you the recipe because, duh!! Juicy turkey burgers topped with freshly made pico de gallo, pepper jack cheese and a healthy dose of guacamole! What’s not to love! Seriously you need these in your regular grilling rotation this summer – they are absolutely not to be missed!

Guacamole Turkey Burgers with Pepperjack Cheese

Yield: Serves 4

Guacamole Turkey Burgers with Pepperjack Cheese


    For the Guacamole:
  • 3 ripe Hass avocados
  • 1/3 cup finely chopped red onion
  • 3 tablespoons freshly chopped chives
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 2 teaspoons finely chopped jalapeño
  • Kosher salt and freshly cracked black pepper to taste
  • For the Pico
  • 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
  • Kosher salt
  • 1/2 large white onion, finely diced (about 3/4 cup)
  • 1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
  • 1/2 cup finely chopped fresh cilantro leaves
  • 1 tablespoon lime juice from 1 lime
  • For the Turkey Burger
  • 1 1/3 pounds ground turkey
  • 2 cloves garlic, finely chopped
  • 1 large shallot, finely chopped
  • 2 tablespoons chopped fresh cilantro leaves,
  • 1/2 small red bell pepper, seeded and finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoons, ground cumin
  • 1 teaspoons red pepper flakes
  • kosher salt and freshly cracked black pepper
  • 4 Brioche Buns
  • 4 sliced Pepper Jack Cheese


    For the Guacamole
  1. Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
  2. Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
  3. For the Pico
  4. In a large bowl combine the diced tomatoes, white onion, jalapeño, cilantro and lime juice. Gently toss to combine. Taste and season with salt as needed. Add extra jalapeño if you want a bit more zip.
  5. For the Turkey Burger
  6. In a bowl combine turkey, garlic, shallot, cilantro, bell pepper, jalapeno, cumin, red pepper flakes and salt and pepper. Divide mixture into 4 equal sections then form the mixture into equal sized patties. Drizzle the patties with vegetable oil. Place a skillet over medium high heat and cook the turkey burgers for 5 to 6 minutes on each side until no pink remains in the center. In the last minute or two of cooking, add the sliced cheese over the patties and allow the cheese to melt.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. Made me hungry. I used to live in Mexico and miss the fresh guacamole and pico.
    Never knew they had so many different salsa-type things. It was there I learned to throw garlic and tomatoes in the blender with the skins on and then run them through a sieve!!!

  2. That is one more gorgeous turkey burger, Gaby! Love all that you added to it to make it extra special!

  3. I love your blog and am happy to let you know that I featured your turkey burger recipe today on my blog with a link for my readers to your blog. Buon Appetito!

  4. Do the patties store well in the fridge or freezer? Hoping to make some tonight and was wondering if I could freeze a few for quick dinners down the line!

  5. I haven’t done a turkey burger ever but this flavor from all that you packed into it sounds intense and delicious! I am going to be grilling this up this week. And we eat so much guacamole around here that I instantly gravitated to this burger anyway. Thank you!

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