Mexican Turkey Burgers with Pico de Gallo recipe

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Ingredients

3 medium tomatoes, chopped
⅓ cup chopped onion
2 cloves garlic, minced
1 serrano chile pepper, seeded and minced
1 lime, juiced
½ cup chopped fresh cilantro
salt and pepper to taste
1 pound ground turkey
1 egg
½ onion, minced
2 cloves garlic, minced
1 teaspoon ground coriander
½ teaspoon celery salt
1 teaspoon chili powder
½ teaspoon cumin
1 tablespoon chopped fresh parsley

Nutrition Info

232.7 calories
carbohydrate: 10.4 g
cholesterol: 118.5 mg
fat: 10.7 g
fiber: 2.9 g
protein: 25.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 575.5 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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