Mexican-Turkey Burgers with Mashed Avocado Spread

Ingredients

• 1 medium uncooked red onion(s)
• 1 small sweet red pepper(s), seeded
• 1 medium jalape¤o pepper(s), seeded
• 2 clove(s) garlic clove(s)
• 1/4 cup(s) cilantro
• 1 Tbsp fresh lime juice, or less to taste
• 1 tsp dried oregano
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 1/3 cup(s) dried plain breadcrumbs
• 1 pound(s) uncooked 93% lean ground turkey
• 4 item(s) reduced calorie hamburger roll(s), Avocado Topping
• 1/2 item(s) avocado, ripe, mashed
• 1 Tbsp cilantro, minced
• 1 tsp fresh lime juice
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt, or to taste Other Ingredients
• 2 spray(s) cooking spray
• 1/2 medium fresh tomato(es), beefsteak, cut into 4 thick slices
• 4 leaf/leaves lettuce, romaine

Instructions

1. Cut onion into four even pieces; set aside one piece. Place remaining 3 onion pieces, peppers, cilantro, lime juice, oregano, cumin and salt in a food processor; pulse until finely chopped (can also be finely chopped and combined by hand). Fold breadcrumbs and turkey into vegetable mixture; form into 4 even patties and chill until ready to grill (patties can be made up to 2 days prior to cooking).
2. When ready to serve, to make avocado topping, mince remaining piece onion; place 1 tablespoon in a bowl and reserve rest of onion for garnish. Add avocado, cilantro, lime juice and cumin to bowl; season to taste with salt.
3. Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill burgers until cooked all the way through (internal temperature should be at least 165§F), flipping once, about 5 to 6 minutes per side. Grill buns until toasted. Serve each burger on toasted bun with 1 tomato slice, 1 piece lettuce, about 1 1/2 tablespoons avocado spread and a sprinkle of reserved minced onion.

Notes

Yields 1 burger per serving.

This recipe is easily doubled to feed a crowd.