Juicy. Healthy. Spicy. I’ve always wondered why people think healthy burgers have to be dry, rubbery, and bland. Probably because most people get their “healthy” burgers in the frozen section of the supermarket. But once you try this recipe, you will no longer be reaching for those frozen “healthy” patties in the frozen aisle.
Why these work: the grated onion inside the burger patty keeps a lot of moisture in, so it won’t be dry.
Also, to make it even healthier, I skipped the added calories and fat of cheese. I know, it’s blasphemy. But you know what replaces the cheese? A zesty and tangy aioli, similar to the one I used in my healthy Mahi Mahi fish tacos. I used olive oil mayo because it’s supposed to be better for me and I sure as heck don’t miss the old stuff. And please guys, no miracle whip on these burgers. Yes, I’m judging you. Sorry but I must if I’m going to claim to be a healthy food eater in this post. 🙂
One thing I won’t judge you for is if you want to throw a slice of some really good quality cheese on these. No American cheese. Good quality cheese from America is allowed. And yes, it has to be good quality, maybe even organic, maybe even locally sourced, since these burgers deserve no less! Also, throw any other healthy toppings on there that you want. Oh, and serve up some healthy sweet potato fries with these, because it’s a match made in heaven.
Colorful and full of nutrition. Do I have to call this a California burger now that you know I put avocado in it?
I knew I had to redeem myself after I went to far and called these healthy 🙂
- 1 1/4 pounds ground turkey breast
- 1/2 large yellow onion, grated
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons barbeque sauce
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon liquid smoke flavoring
- 1 tablespoon steak seasoning
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chipotle powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon olive oil + 1 more tablespoon for the pan
- 5 good hamburger buns
- 1 avocado, sliced
- ½ yellow onion, sliced
- 1 ½ tablespoons olive oil mayo or veganaise
- 1 teaspoon sriracha
- ½ teaspoon coarse ground mustard
- In a large bowl, mix all ingredients except for tomato and sliced onion until well combined.
- Form into 5 equal sized patties (for ¼ pound burgers).
- Heat the 1 tablespoon of olive oil on medium heat in a large skillet. Gently place burger patties onto the skillet. Cook for 5-6 minutes uncovered.
- Flip gently, and cook for 5-6 minutes more, still uncovered.
- In the meantime, caramelize the onions over medium heat. Stir occasionally and no oil is necessarily.
- Set aside.
- Make the aioli by simply whisking all of the ingredients together.
- Serve on hamburger buns with sliced avocado and caramelized onions.
- I like to toast the buns on the same skillet you cooked the burgers in!