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How to Cook Appetizing Turkey-Quinoa Burgers with an Avocado-Yogurt Sauce

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Turkey-Quinoa Burgers with an Avocado-Yogurt Sauce. Place in the fridge until time to serve. In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt. Smear a little of the avocado sauce on the bottom half of the onion bun.

Turkey-Quinoa Burgers with an Avocado-Yogurt Sauce In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt. Blitz blitz blitz until smoooooth like buttah. Lightly toast the onion buns brushed with olive oil and garlic salt. You can have Turkey-Quinoa Burgers with an Avocado-Yogurt Sauce using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Turkey-Quinoa Burgers with an Avocado-Yogurt Sauce

  1. Prepare 2 of Tbs. extra-virgin olive oil.
  2. Prepare 4 of onion buns.
  3. It’s of garlic salt.
  4. You need 1/4 cup of crumbled cotija cheese.
  5. You need of Burgers.
  6. It’s 1 lb of ground turkey (or chicken).
  7. It’s 3/4 cup of uncooked quinoa.
  8. Prepare 1/2 of red bell pepper, finely diced.
  9. Prepare 1 cup of cilantro leaves, divided in half.
  10. You need 1 tsp of chili powder.
  11. It’s 1 tsp of cumin.
  12. You need 1 tsp of ground coriander.
  13. Prepare 1/2 tsp of garlic powder.
  14. You need 1 of coarse salt and freshly ground pepper.
  15. You need of Sauce.
  16. It’s 1 large of avocado.
  17. Prepare 2 tbsp of plain Greek yogurt.
  18. Prepare 1 tbsp of juice from a lime.
  19. It’s pinch of salt.

In a food processor, combine the avocado, yogurt, remaining cilantro, lime juice and a pinch of salt. Blitz blitz blitz until smooth like buttah. Lightly toast the onion buns brushed with olive oil and garlic salt. In a small bowl, stir together the yogurt, avocado, salt and lemon juice until smooth and well combined.

Turkey-Quinoa Burgers with an Avocado-Yogurt Sauce step by step

  1. In a food processor, combine the avocado, yogurt, 1/2 of the cilantro, lime juice and a pinch of salt until smooth like butter. Place in the fridge until time to serve. (I didn't have fresh cilantro so I subbed 1 tbsp dried cilantro.).
  2. Cook the quinoa in about 1 1/2 – 2 cups boiling water for about 12-15 minutes or until it pops into little spirals and water is absorbed..
  3. In a large bowl, combine the turkey, cooked quinoa, bell pepper, half the cilantro, chili powder, cumin, ground coriander (I didn't have any so I left it out), garlic powder, and a good pinch of salt and pepper. Thoroughly mix with your hands, and then form into four little patties. You can chill these in the fridge if you want, for as long as you want, or go ahead and cook ‘em!.
  4. Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 – 12 minutes total. Set aside..
  5. Lightly toast the onion buns brushed with olive oil and garlic salt..
  6. Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a patty. Then a ton more avocado sauce. Then some crumbled cotija cheese. Then ask someone how to pronounce cotija…and then tell me. Lol! (I subbed queso fresco cuz I couldn't find it.).
  7. Excellent served with sweet potato fries and enjoy!.

Top the burgers the sauce and place between mini burger buns. Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry. Crumble turkey over mixture and mix well. For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. If they stick, they aren't ready to flip.

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