These ultra moist Moroccan Spiced Turkey Burgers are easy to make and filled with zucchini, avocado and spicy goodness.
Summertime and Father’s Day calls for a barbecue. Cooking outside always feels like a celebration to me. Regular burgers, cheeseburgers and bacon cheeseburgers are all very popular but I prefer turkey burgers. They are lighter and taste better to me than regular burgers, especially when I add the Moroccan spices cumin, fennel and coriander. The mild flavor of the turkey allows the spices to shine. One bite and you’ll think you’re in Marrakech walking along streets full of fresh food stalls selling some of the tastiest food in the world.
The problem with turkey burgers is they can be a bit dry. I tried them a few times and they were OK but when I added zucchini and a little bit of avocado to keep them moist I created an ultra juicy burger. In addition you get nutrition from the extra vegetables hiding inside the burgers.
I serve them on lettuce leaves topped with sliced avocado, mango salsa and tomato. Then I drizzle a creamy tahini sauce over the whole burger. I don’t know when I’ve had a better burger. They’re really great with guacamole too!
I make the burgers on the grill in the summer, and saute them up in a pan in the colder weather. Celebrate your life this summer with these ultra moist turkey burgers.
“Life Should Not Only Be Lived, It Should Be Celebrated.” – OSHO
These ultra moist turkey burgers are easy to make and filled with zucchini, avocado and spicy goodness.
- Put zucchini, cumin, fennel, coriander and cayenne into a food processor and pulse until finely chopped but not mushy. Add cilantro and pulse a few more times to chop.
- Place the garlic on a cutting board, sprinkle it with 1/2 teaspoon salt and use the side of your knife to mash it into a paste.
- Add the ground turkey, garlic/salt and avocado to the food processor. Pulse until just combined. Since you can’t taste it here (you don’t want to eat raw turkey), if you find you need more or less seasonings make a note of it for next time.
- Form into 4 burger patties.
- Heat the grill to medium-high heat. Oil grill and cook burgers for 5 minutes on each side, or until cooked through.
- Serve the burgers on lettuce leaves with sliced avocado, tomato, salsa and tahini dressing.
The recipe is delicious as written but I like a lot of spice so in I use:
1 1/2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon fennel
1/4 teaspoon cayenne
- Category: Paleo, Gluten Free, Dairy Free