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Avocado Stuffed Turkey Burggers with Chipotle Aioli

Juicy turkey burgers stuffed with avocado and topped with a smoky chipotle aioli for a flavorful, easy weeknight meal.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 3 servings

Ingredients

  • 1 small clove garlic minced
  • 1 Tbsp stone-ground mustard
  • 1 egg yolk
  • 1 Tbsp lemon juice
  • 1/2 cup algae oil
  • 3 chipotle chiles in adobo sauce chopped
  • 1 pinch sea salt to taste
  • 1 pound lean ground turkey
  • 3 Tbsp algae oil
  • 1/4 cup yellow onion finely chopped
  • 3 garlic cloves, minced
  • 1 tsp sea salt
  • 1 ripe avocado peeled and diced
  • 3 gluten-free hamburger buns
  • 3 slices pepper jack cheese
  • 1 large tomato sliced
  • 3 large leaves butter lettuce
  • 3 slices red onion

Instructions

  • Make the chipotle aioli: in a mixing bowl combine 1 small minced garlic clove, 1 Tbsp stone-ground mustard, the egg yolk, and 1 Tbsp lemon juice; whisk until smooth.
  • Slowly whisk in 1/2 cup algae oil a little at a time until the mixture is thick and creamy.
  • Stir in the chopped chipotle chiles and a pinch of sea salt, taste and adjust seasoning, then refrigerate in a sealed jar until ready to use.
  • Prepare the burger mixture: in a large bowl combine 1 pound lean ground turkey, 3 Tbsp algae oil, 1/4 cup finely chopped yellow onion, 3 minced garlic cloves, and 1 tsp sea salt; use your hands to mix and mash until well combined.
  • Gently fold the diced ripe avocado into the turkey mixture, taking care not to over-mash the avocado.
  • Divide the mixture into three equal portions and form each into a burger patty (about 1/3 pound each).
  • Heat a skillet (cast iron or non-stick) over medium and add enough algae oil to lightly coat the surface.
  • When the skillet is hot, place the patties at least 1 inch apart and cook the first side about 5 minutes, until browned and crispy.
  • Flip the patties and cook another 5 minutes, or until cooked through with no pink in the center; if needed, add a splash of water and cover briefly to finish cooking.
  • After flipping, add a slice of pepper jack cheese to each patty and cover the pan until the cheese melts.
  • Let the cooked burgers rest 2–5 minutes, then assemble on toasted buns with chipotle aioli, sliced tomato, butter lettuce, and red onion slices.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring Spoons
  • skillet (cast iron or non-stick)
  • Spatula or tongs
  • Knife
  • Cutting Board

Notes

  • Use avocado oil or olive oil if you don't have algae oil.
  • Aioli can be stored refrigerated in a sealed jar.
  • Do not overwork the turkey mixture to keep burgers tender.
  • Ensure turkey is cooked through with no pink center.
  • Allow burgers to rest 2–5 minutes before serving.