Avocado Stuffed Turkey Burgers with Chipotle Aioli

Name: Avocado Stuffed Turkey Burgers with Chipotle Aioli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 burgers
Ingredients: 1 small clove garlic; 1 Tbsp Stone ground mustard; 1 egg yolk; 1 Tbsp lemon juice; 1/2 cup algae oil*; 3 chipotle chilis in adobo sauce; 1 pinch sea salt; 1 pound lean ground turkey; 3 Tbsp algae oil*; 1/4 cup yellow onion; 3 cloves garlic; 1 tsp sea salt; 1 ripe avocado; 3 Gluten-Free Hamburger Buns; 3 lices pepper jack cheese; 1 large tomato; 3 large leaves butter lettuce; 3 lices red onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
3 burgers
Calories
434 kcal
Course
Main Course
Cuisine
American

Avocado Stuffed Turkey Burgers with Chipotle Aioli

Tyler Espinosa

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Avocado stuffed turkey burgers with chipotle aioli are an incredibly delicious way to celebrate burger season!

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Ingredients

Servings

Chipotle Aioli

1 small clove garlic minced
1 Tbsp Stone ground mustard
1 egg yolk
1 Tbsp lemon juice
1/2 cup algae oil*
3 chipotle chilis in adobo sauce chopped
1 pinch sea salt to taste

Avocado Stuffed Turkey Burgers:

1 pound lean ground turkey
3 Tbsp algae oil*
1/4 cup yellow onion finely chopped
3 cloves garlic minced
1 tsp sea salt
1 ripe avocado peeled and diced

Burger Toppings:

3 Gluten-Free Hamburger Buns
3 lices pepper jack cheese
1 large tomato sliced
3 large leaves butter lettuce
3 lices red onion

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Instructions

Make the Chipotle Aioli

Add the minced garlic, mustard, egg yolk, and lemon juice to a mixing bowl and whisktogether until smooth.
Slowly incorporate the algae oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy. Add he chipotle chilis and whisk well until combined.
Taste for flavor and add more sea salt to taste. Store in a sealed jar in the refrigerator until ready to use.

Make the Turkey Burgers

Add the ground turkey to a large mixing bowl, followed by the algae oil, chopped onion, garlic, and sea salt. Use your hands to mash everything together very well.
Add in the diced avocado and gently fold it into the meat.
Form burger patties. I like making ⅓-pound burgers by dividing the meat into thirds, but you can make any size you like.
Place a cast iron or non-stick skillet on your stove top and add enough algae oil to lightly coat the surface. Heat to medium.
Once the skillet it all the way hot, carefully place the burger patties on the surface, giving them at least 1 inch of space between for even cooking.
Cook 5 minutes, or until the first side is browned and crispy. Carefully flip and cook another 5minutes, or until the turkey burger is cooked through and shows no pink in the center. To help the process along, you can add a tiny amount of water and cover the skillet if need be.
Add the cheese after you've finished flipping the meat. Cover the pan with a lid until cheese has melted.
Transfer the burgers to a plate or cutting board and allow them to sit 2 to 5 minutes before serving on a toasted bun with chipotle aioli and choice of toppings.