Mexican Turkey Burgers with Pico de Gallo

Mexican Turkey Burgers with Pico de Gallo

by Xavier Romero 1 year ago
4.3 (9)
10 minutes
232.7 kcal
10.4 g carbs
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Description

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.

Ingredients
  • 3 medium tomatoes, chopped
  • ⅓ cup chopped onion
  • 2 cloves garlic, minced
  • 1 serrano chile pepper, seeded and minced
  • 1 lime, juiced
  • ½ cup chopped fresh cilantro
  • salt and pepper to taste
  • 1 pound ground turkey
  • 1 egg
  • ½ onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • ½ teaspoon celery salt
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 tablespoon chopped fresh parsley
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. 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
serving: 4 servings
calories: 232.7 kcal
carbohydrates: 10.4 g
protein: 25.7 g
saturated fat: 2.7 g
cholesterol: 118.5 mg
sodium: 575.5 mg
fiber: 2.9 g
sugar: 4.3 g