Turkey Avocado Ranch Burger
A lighter burger with lean turkey, creamy avocado, fresh vegetables, and tangy ranch dressing.
- Prep
- 10min
- Cook
- 12min
- Total
- 22min
- Serves
- 4
- Calories
- 670per serving, est.
By Time for Burgers, updated
Ranch on both halves of the bun, half an avocado per burger and ripe tomato slices: in this burger, the moisture comes from the toppings, because 93 percent lean turkey has very little fat of its own.
The patty stays simple, seasoned with garlic powder, onion powder, salt and pepper. Shape it a little wider than the bun because turkey shrinks more than beef. Cook it to 165°F (74°C) and take it off the heat as soon as it gets there; lean turkey goes from juicy to dry within a minute or two.
Turkey Avocado Ranch Burger
Prep 10 min, cook 12 min, total 22 min. About 670 calories per serving.
timeforburgers.com/recipes/turkey-avocado-ranch-burger
Serves 4.
Ingredients
Instructions
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Season ground turkey with 5 g garlic powder, 5 g onion powder, salt, and pepper. Form into 4 equal patties, slightly larger than your buns (turkey shrinks more than beef).
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook turkey patties for 5-6 minutes per side until golden brown and an instant-read thermometer in the center of a patty reads 165°F (74°C). Avoid overcooking to keep them juicy.
Toast whole wheat buns until lightly golden.
Spread ½ cup ranch dressing on both top and bottom buns.
Assemble burgers: place lettuce on bottom buns, add turkey patties, top with tomato slices, red onion, and generous avocado slices. Crown with top buns.
Tips
- Shape the turkey with damp hands. It's stickier than beef and clings to dry palms.
- Press a shallow dimple into the center of each patty. Turkey puffs as it cooks, and the dimple keeps it flat and evenly done.
- Don't press the patties with the spatula. With so little fat, any juice squeezed out is gone for good.
- Slice the avocado last, and squeeze a little lemon or lime over it if the burgers have to wait.
Substitutions
- Ground chicken instead of turkey: very similar, slightly softer. Cook to the same 165°F (74°C).
- 85/15 ground turkey instead of 93/7: juicier and more forgiving, with more fat.
- Dairy-free: use a dairy-free ranch; it spreads the same way.
- Gluten-free: use gluten-free buns or a lettuce wrap, and check the ranch label.
Make ahead & storage
Cooked patties keep 3 to 4 days in the fridge; reheat in a covered skillet with a splash of water to 165°F (74°C). Slice the avocado and tomato fresh for each burger, since cut avocado browns within hours.
