1 ripe firm avocado
1 ½ tsp (7 mL) freshly squeezed lime juice
¼ tsp (1 mL) salt
1 plum tomato, seeded and finely diced
1 green onion, thinly sliced
2–3 tsp (10–15 mL) seeded and minced jalapeño pepper
2 tbsp (30 mL) chopped fresh coriander (optional)
1 lb (500 g) ground turkey or chicken
1 egg, beaten
1 clove garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) cayenne
¾ cup (175 mL) fresh bread crumbs
2 green onions, thinly sliced
1–2 tbsp (15–30 mL) canola oil
4 buns, preferably Italian
4 lettuce leaves
- For avocado relish, slice avocado in half lengthwise and remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5 mm) dice. Use a spoon to scoop dice from peel into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add tomato, green onion, jalapeño and coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.
- For burgers, place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1 cm) thick, placing on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.
- Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).
- Open up buns; on bottom half, layer lettuce leaves, tearing to fit. Top with burger and a large dollop of relish. Serve with potato or tortilla chips.