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Turkey Burgers with Red Onion and Jalapenos

A thick layer of mashed avocado acts as a creamy spread for the burger buns and a good balance to the triple-whammy topping: lime-marinated red onion, pickled jalapenos, and cilantro.

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: andrew parcell

Source: Martha Stewart Living, June 2011


  • 1 teaspoon vegetable oil, plus more for brushing
  • 1 red onion, sliced into 1/2-inch-thick rings
  • Coarse salt
  • 3 tablespoons lime juice
  • 1 1/4 pounds lean ground turkey
  • 4 whole-wheat hamburger buns, split
  • 1 ripe Hass avocado
  • 1 cup shredded romaine lettuce
  • 1/3 cup jarred pickled jalapenos, drained and cut into strips
  • 1/4 cup fresh cilantro


  1. Heat oil in large nonstick skillet over medium heat. Cook onion with 1/4 teaspoon salt, covered, stirring occasionally, until tender, about 7 minutes. Transfer to a bowl, and toss with 2 tablespoons lime juice.

  2. Heat grill to medium-high. Divide turkey into 4 equal pieces. Shape each into a 3 1/2-inch patty (about 3/4 inch thick). Brush both sides of burgers with oil, and season with 3/4 teaspoon salt. Grill until cooked through and an instant-read thermometer inserted into centers reaches 155 degrees, about 4 1/2 minutes per side (3 1/2 minutes if using a grill pan). Grill buns, cut sides down.

  3. Meanwhile, mash avocado with a fork, and mix with remaining tablespoon lime juice and 1/4 teaspoon salt. Spread onto buns. Sandwich romaine, burgers, onion, jalapenos, and cilantro between buns.

Cook's Notes

Marinated onion can be refrigerated overnight. Bring to room temperature before using.


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