- 1/2 ripe avocado smashed into a paste
- 1 tsp green onions chopped
- 2-3 cloves garlic minced (I use a garlic press)
- 1-2 tsp fresh mint chopped
- 1 Tbl Argyle Street Asian Blend seasoning (reserve enough to sprinkle the top of each burger)
- 1/2 lb ground turkey
- 1 tsp olive oil
Mix all the ingredients and form into patties. Here is what it looked like:
Sounds and "looks" yummy, right? The photo is purposely fuzzy because I think raw meat doesn't look very appetizing.
I'll say it again, it did have amazing flavor, but let me tell you how this went off the rails...
First of all, I put all of my ingredients in the bowl before I tried to mash my avocado. My avocado was not ripe enough to smash, so it stayed all chunky. So I tried to put everything in the food processor to make it mash. Turns out, ground turkey and a food processor are incompatible.
I was able to take some of the chunks out of the mix and put it in the food processor to get it mixed in. There still were chunks of avocado, which wasn't necessarily bad, but that wasn't going to help hold the mixture together. I'm allergic to eggs, and that is usually the binder for turkey burgers, so I was improvising here (not well, though!).
Next, I completely forgot I had a burger press that would have greatly helped get these bad boys firmly packed. I HIGHLY recommend using a burger press for these!
And finally, the mega fail: I threw this loosely-packed "thing" on the grill, just like it was a "normal" burger. WRONG! FAIL! STUPID! It made the biggest mess on the grill as it shed its parts. Luckily, I had made two burgers, so what was left of both of them was enough for my lunch. Here is what the grill looked like afterwards:
I will definitely make this recipe again, because, as I said, the flavor was awesome, but here is what I will change:
- I will put all of my other ingredients in the food processor before adding it to the turkey.
- I will USE the burger press. We've only had it for two years now, and it's still in the packaging.
- I will either cook it inside on the stove or put a pan on the grill to cook them.
- I think I may add some shredded cheese to the mix, also, so it will hold it together even better. I put provolone cheese (and pickles, of course) on top of my burger before I ate it, and it tasted really good.
- I didn't put quite enough Argyle Street in mine, as I was expecting to put some extra on top while it was cooking. Yeah, that SO didn't help, because that's all the parts I lost. The ingredients above is what I plan on doing for the next batch, just keeping out a very little to sprinkle on top before putting it in the pan.
In any event, I had a good lunch and a learning exercise in what not to do with turkey burgers.