Juicy Cuban Turkey Burgers with Pineapple and Avocado

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Like seriously, I think I’ve died and gone to turkey burger heaven. Juicy, flavorful, plump and light this turkey burger packs on flavor and punch.

I’ve been on this Clean Eating Around the World kick and I was dying to make some Cuban Black Bean Burgers I saw on Pinterest, but covered in Avocado Crema-I still will-still dying here. But the husband doesn’t particularly care for black beans-or ground turkey for that matter. Well, that was the case. I’ve had a couple of turkey burgers from different food joints and he liked my turkey burgers when he tried them. Because they were packed with juicy flavor.

So I did my research on how to make the juiciest turkey burger and what specific spices of Cuba I can add to my burger, and this creation (kisses tips of fingers) is muy bueno. Now I really wish this photo could capture this burgers true colors (the swirls of turmeric and Spanish paprika mixed in are gorgeous!) but this gal is none the photographer (practice makes perfect right?) but much the cook. So just get to the kitchen and make this okay. 😉

Ingredients for Cuban Turkey Burgers with Pineapple and Avocado:
2 lb ground lean turkey
1/4 cup Best Foods Mayonnaise with Olive Oil
2 Tb ground flax seed
1 tsp turmeric
1 tsp Spanish paprika
1 tsp oregano
1 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt

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Combine the ground turkey, ground flax seed and mayonnaise in a large bowl. Combine the spices and add to the turkey mixture. Using your hands, mix the spices into the turkey well.

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Divide into 6 equal portions and shape into patties the size of a large hamburger bun.

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Heat a nonstick griddle or large skillet over medium high heat.

Spray lightly with cooking spray.

Salt and pepper the turkey patties if desired. Cook on griddle 5-8 minutes per side until cooked through and no longer pink in center. Just peak at the center of the patty with the tip of a sharp knife, but do not cut all the way through, to avoid the juices spilling out of the burger.

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Remove burgers to a plate and let rest five minutes to retain juiciness before serving.

Served on whole grain buns (yes I know my photo has white buns-hubby hates wheat) smeared with mustard. Top with pineapple slices, avocado and pickles if desired. Swiss cheese would also be wonderful on these burgers.

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Spear with a toothpick to hold together and serve with carrots sticks.

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Now these are mile high pretty babies! 1/3 pounders to be precise. Feel free to make 8 of these into 1/4 pound burgers if you wish. We were feeling awfully famished when I made these! These pack a whopping 38 grams of protein (great for finicky sharks with autism) and are super healthy with roughly 550 calories and plenty of high omega fats from olive oil and avocados.  Enjoy! My boys AND the neighbor boy “gobbled” these up. And for a gluten free meal, opt for gluten free bread. These burger patties are GFCF! This post is featured on ‘Healing with Foods Friday’.

Juicy Cuban Turkey Burgers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 597 calories

Fat 30 g

Carbs 46 g

Protein 38 g

6


Juicy Cuban Turkey Burgers

Weight Watchers PointsPlus®: 14

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Patties

  • 2 lb ground lean turkey
  • 1/4 cup Best Foods Mayonnaise with Olive Oil
  • 2 Tb ground flax seed
  • 1 tsp turmeric
  • 1 tsp Spanish paprika
  • 1 tsp oregano
  • 1 tsp garlic salt
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • For the Burgers

  • 1 medium avocado, sliced
  • 6 pineapple slices
  • 6 whole wheat hamburger buns
  • 6 Tb mustard

Instructions

  1. Combine the ground turkey, ground flax seed and mayonnaise in a large bowl. Combine the spices and add to the turkey mixture. Using your hands, mix the spices into the turkey well.
  2. Divide into 6 equal portions and shape into patties the size of a large hamburger bun.
  3. Heat a nonstick griddle or large skillet over medium high heat.
  4. Spray lightly with cooking spray.
  5. Salt and pepper the turkey patties if desired. Cook on griddle 5-8 minutes per side until cooked through and no longer pink in center. (Just peak at the center of the patty with the tip of a sharp knife, but do not cut all the way through, to avoid the juices spilling out of the burger.)
  6. Remove burgers to a plate and let rest five minutes to retain juiciness before serving.
  7. Served on whole grain buns smeared with mustard. Top with pineapple slices, avocado and pickles if desired. Swiss cheese would also be wonderful on these burgers.

Notes

This recipe is for 6 - 1/3 pound servings. Recipe may also be divided into 8 - 1/4 pound servings. Nutritional value will be reduced.

Please comment and let me know what you think!

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