Turkey Smash Burger with Avocado Recipe

Turkey smash burgers deliver a crispy-edged, juicy patty that rivals any beef burger while keeping calories in check. Smashing the patty thin on a hot skillet creates maximum surface contact for a golden crust. Each serving has 42g of protein and pairs perfectly with creamy avocado slices for healthy fats.

Ingredients

Patties

• 600g ground turkey (93% lean)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp Dijon mustard
• 1 tbsp olive oil (for cooking)

Toppings and Bun

• 2 ripe avocados, sliced
• 4 brioche burger buns (or lettuce for low-carb)
• 2 medium tomatoes, sliced
• 4 leaves butter lettuce
• 4 slices provolone cheese
• 2 tbsp mayo
• 1 tbsp sriracha

Instructions

1. Combine ground turkey, garlic powder, onion powder, smoked paprika, salt, pepper, and Dijon mustard in a bowl. Mix gently until just combined.
2. Divide into 4 loose, rough balls (about 150g each). Do not compact tightly; loose balls smash better.
3. Heat a cast-iron skillet or flat griddle over high heat. Add olive oil and heat until shimmering, about 1 minute.
4. Place one turkey ball in the skillet. Immediately smash flat with a heavy spatula or burger press, pressing firmly for 10 seconds until patty is about 1cm thick.
5. Season the top with a pinch of salt. Cook for 3 minutes without touching until edges are visibly browned and cooked halfway through.
6. Flip once and place a provolone slice on top. Cook for 2-3 more minutes until internal temperature reaches 165°F (74°C). Repeat for remaining patties.
7. Mix mayo and sriracha in a small bowl to make a spicy aioli.
8. Toast bun cut-sides in the same skillet for 1 minute until golden.
9. Spread aioli on both bun halves. Layer butter lettuce, tomato, turkey smash patty, and avocado slices.
10. Close bun and serve immediately while the patty is hot and the avocado is cool.

Tips & Variations

• Do not overcrowd the skillet; cook in batches of 2 patties for the best smash results.
• Ripe avocado (yields to gentle pressure) is key; unripe avocado will be firm and flavorless.
• Make-ahead: form turkey balls and refrigerate uncovered for 1 hour before cooking for a firmer patty that holds shape during the smash.
• For a low-carb version, swap brioche for iceberg lettuce cups or portobello mushroom caps.
• Add crispy turkey bacon for extra savory crunch without significantly increasing calories.

Nutrition Breakdown

Calories: 675 kcal

Protein: 43g

Fat: 41.1g

Carbs: 37.5g

Fiber: 7.3g

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