Turkey Burgers with Smoked Paprika and Avocado Salsa

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Turkey Burgers with Smoked Paprika and Avocado Salsa would make a delectable grill offering.

Prepared with both white and dark ground turkey, the burgers are seasoned with smoked paprika, cumin, coarse salt and freshly ground pepper. When cooked, they are juicy, moist, and scented with a hint of smokiness. Garnished with an avocado salsa, and crisp garden lettuce, these moist patties, enclosed in lightly toasted buns, pack a lot of flavor.

If time is limited, you can even substitute good quality purchased guacamole for the homemade salsa.

Serve corn on the cob if fresh ears are available and a black bean salad to round out the menu. The following recipe yields 4 servings, but can be doubled of tripled if you're expecting a crowd.

Turkey Burgers with Smoked Paprika and Avocado Salsa

Serves 4.

1 pound ground turkey, preferably half dark and half white meat

1 teaspoon smoked paprika (see note)

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 hamburger buns

Red or green leaf lettuce leaves

Avocado Salsa (recipe follows)

In a large bowl mix together turkey, smoked paprika, cumin, salt and pepper until well blended. Shape into 4 patties about 1/2 inch thick. Cover and refrigerate to firm for at least 30 minutes or up to 4 hours.

Oil a grill rack, arrange it about 5 inches from heat source, and prepare grill for a hot fire. Grill burgers until completely cooked through, about 5 minutes per side. Lightly toast buns (tops and bottoms) on the grill for a minute or less.

Place lettuce leaves on bottom halves of buns, top with burgers, then mound with avocado salsa, and cover with tops.

Avocado Salsa

Makes 1 1/4 cups.

1 ripe avocado, soft but not mushy

1 ripe plum tomato

1 medium jalapeno pepper

1 tablespoon fresh lime juice

1 tablespoon chopped shallots

1 tablespoon chopped cilantro

3/4 teaspoons ground cumin

1/4 teaspoon kosher salt

1 tablespoons olive oil

Halve, seed, and peel avocado, then cut into 1/2-inch dice. Place in a nonreactive bowl. Halve tomato, seed it, and cut into 1/2-inch dice and add to bowl. Wearing rubber gloves, halve jalapeno lengthwise and scrape out seeds and veins. Mince the pepper to yield 1 tablespoon and add to bowl.

In a small bowl, whisk together lime juice, shallots, cilantro, cumin, salt and oil. Pour over avocado mixture, and mix gently so that avocado does not get mashed. Season with salt. (Avocado Salsa can be prepared 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before serving.)

Note: Spanish smoked paprika, called pimenton, is available in gourmet food stores, in some groceries, and online from Penzey's (www.penzeys.com). There is sweet (dulce), medium-hot (agridulce), and hot (picante). For this recipe use the sweet (dulce).

 

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Turkey Burgers with Smoked Paprika and Avocado Salsa Recipe

(c) 2010 Betty Rosbottom Recipes