Rating: 4.5 stars
42 Ratings
  • 5 star values: 18
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
10 mins
total:
30 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pico de Gallo
Turkey Burgers

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

233 calories; protein 25.7g; carbohydrates 10.4g; fat 10.7g; cholesterol 118.5mg; sodium 575.5mg. Full Nutrition
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