Mexican Turkey Burgers with Pico de Gallo Recipe - Allrecipes.com
Mexican Turkey Burgers with Pico de Gallo Recipe
  • READY IN 30 mins

Mexican Turkey Burgers with Pico de Gallo

Recipe by  

"I serve this without the roll for a great low-carb meal. If you decide to use a roll, drain the Pico de Gallo before placing on top of the burger to prevent the bun from getting wet. Fresh cilantro is a must for the Pico de Gallo. While you may choose to use a little cooking spray, it is not necessary as the burgers, at first a little sticky, will firm up as they cook."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. In a bowl, mix together the tomatoes, the 1/3 cup chopped onion, 2 of the 4 cloves of minced garlic, serrano chile pepper, lime juice, and cilantro. Stir in salt and pepper to taste, and set aside.
  2. Place the ground turkey in a bowl. Add the egg, the 1/2 onion, minced, remaining 2 cloves minced garlic, coriander, celery salt, chili powder, cumin, and chopped parsley. Using your hands, work the mixture until all ingredients are evenly blended. Form mixture into 4 patties.
  3. Heat a large, non-stick skillet for medium-high heat. Cook the turkey burgers for 5 minutes per side, or until no longer pink in the center and juices run clear. Reduce the heat as necessary during cooking. Serve with Pico de Gallo salsa.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2006

Delicious, and loved the pico de gallo! They were a little mushy, so in order to cook them on an outdoor grill I had to lay down tinfoil and spray with some Pam... but it totally worked. My boyfriend is a ketchup fan and was hesitant to eat a burger without it, but LOVED them and asked that I suggest others put Sour Cream on them as well as it makes it perfect! Thanks for the awesome recipe.

 
Most Helpful Critical Review
Sep 19, 2006

Pretty bland - we like the Spicy Turkey Burgers much better.

 
Dec 05, 2007

I have to echo most of the other reviews. The burgers themselves were a bit bland and could use something.. perhaps garlic salt or some spicy ketchup? The pico de gallo sauce was fantastic and really made this recipe stand out. In fact next time I will make a little more of the pico de gallo because I couldn't stop eating it. Served with mexican rice and chips makes for a nice mexican style meal. Thanks!

 
Jan 21, 2005

My husband and I loved this recipe! I reduced the amount of cilantro to 1/4 cup (we are not big fans) and it was excellent. Very healthy, too. I don't think the fat content in the nutrition info box is correct. My calculations were much lower, but we ate these without the bun.

 
Aug 05, 2007

The foil on the grill is a must for these burgers, they are sticky. They were great, I will be making these again and again.

 
Jan 26, 2006

The whole family loved this. I didn't have coriander, but they still tasted great. Next time, I'll buy some coriander to go with it. We topped them with cheese, sour cream and salsa.

 
Apr 05, 2010

This should be wonderful. I have made almost the exact same recipe for ten years and it turns out perfect, moist and juicy every time. I add a little olive oil to the meat mixture and nothing sticks. The Pico de Gallo is similar to the salsa I use and should be very tasty. I'll make this recipe for supper today. Thanks!

 
Oct 11, 2010

My picnic(ers) loved these! very falvorful but a little tough to grill on a slow cooking charcoal grill. The burgers were so juicy and big.

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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