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Mexican Turkey Burgers with Pico de Gallo


"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."
Original recipe yield: 4 servings.
Prep Time:
20 Minutes
Cook Time:
10 Minutes
Ready In:
30 Minutes
Servings:
4

INGREDIENTS:

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

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.