Did you know yesterday was National Guacamole Day? ME. NEITHER. (okay, maybe you did. But roll with me for dramatic effect here.) At least not until 5 minutes before I was going to have dinner last night and didn’t have anything to make my own guac. How ridiculously sad is that?? I know what you’re thinking. 1) this girl is weird 2) she’s talking about guacamole when the post is called turkey burgers. Stay with me here.
Guacamole is one of my favorite foods, no kidding. And it reminds me of fun times with my best friend. No, not cinco de mayo – though many of you probably don’t even remember your last cinco de mayo celebration either. AmIright?? No judgement here.
Every single time I get together with my best friend, without fail, we make guacamole – usually when we’re trying to decide what else we should cook. Usually the entire bowl of guac is gone before we’ve even started cooking dinner. And our guac is GOOD. Like, really good. I don’t like to brag about things I make, and always think I can tweak something here or there, but this guac is riddikulus. (I hope you got that reference.) People ask us to make it for every party/gathering/shindig where food is involved. Once while I was visiting a friend’s family in Colorado, I made our guacamole and her Dad said I could move in with them as long as I made this guac all the time. That was the first time I’d ever heard him make a joke to me…so maybe it wasn’t a joke??
Point of the story being IF I had known it was national guacamole day I probably would’ve had my recipe ready to go for you guys. Alas, you’ll have to wait for the famous guac. Update: I’ve finally put it up! Here’s my Secret Recipe Guacamole!
So anyway, I threw some store-bought (GASP) guacamole to go with these awesome turkey burgers. Which, as far as store guac goes, this is the one you’ve gotta get. It’s almost as good as our secret guac recipe.
But these turkey burgers are awesome too, with or without guac.
- 1 lb ground turkey
- 1 egg
- 2 Tbsp white wine vinegar
- 2 tsp minced garlic
- small handful fresh tarragon leaves (about 1/4c), chopped
- small handful fresh parsley leaves (about 1/4c), chopped
- 2 Tbsp fresh chopped chives
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground nutmeg
- pinch of cinnamon and cloves
- 1-2 tsp cooking fat, for the pan. coconut oil, bacon fat or ghee would all be great choices here.
- Combine all ingredients in a large mixing bowl.
- Mix with your hands until everything is well distributed.
- Form into 3-4 even sized burgers and set aside. Chill for about 5-10 minutes in the fridge.
- Heat your cooking fat in a large skillet over medium heat.
- When very hot, add the patties and cook until brown, about 5 minutes.
- Flip the burgers with a spatula and cook an additional 2-3 minutes, to desired doneness.