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Originally posted on my blog, Everything Rachael Ray.

I know what you must be thinking when you look at the picture above of Turkey Loco Burgers with Chunky Guacamole: would you like some burger with your guacamole? But just remember that avocados are good fat! That was my husband's burger and let's just say he wasn't afraid of piling the guacamole on, shall we? You can find this recipe in Rachael's first cookbook: 30-Minute Meals (it's not posted online).

These burgers are a summer staple for us. The recipe was among the first few Rachael Ray recipes I tried and these were the first turkey burgers I had ever made. They certainly set the bar high. These burgers turn out moist and flavorful and serve as the perfect vehicle for the chunky guacamole. I have to resist making these every time avocados are on sale (which is pretty often here in California).

I served the burgers with Sweet Potato Terra Chips and a green salad. Here's the recipe with my comments in brackets:


  • 1 pound ground turkey
  • 1 teaspoon ground cumin
  • Chopped fresh oregano - a handful of leaves
  • 1/4 onion, grated
  • Juice of 1 lime
  • A few shakes of hot pepper sauce (Red Hot or Tabasco)
  • Coarse salt and cracked black pepper, to taste
  • Chunky Guacamole:
  • 2 avocados
  • 1/4 medium Spanish onion, grated
  • 1 jalapeno or serrano hot chili pepper, minced (from the bulk variety pepper bin in the produce section) [I prefer hot sauce in my guac, so I substitute that for the chili pepper]
  • Coarse salt, to taste
  • 1 plum tomato, seeded and diced
  • 4 crusty rolls, split
  • Romaine lettuce


  • Combine turkey and next 6 ingredients. Form into 4 patties and grill over medium-high gas heat or charcoal for 6 minutes on each side. [I don't know what kind of grilling there is other than gas or charcoal, but this is one of her older cookbooks, so we'll cut her some slack.]
  • While the burgers are cooking, mash the avocados with onion, chili pepper, salt and tomato - leave it chunky.
  • Place each burger on a bun and pile it with chunky guacamole and a piece of romaine. Feeds 4 with tortilla chips and a summer salad of tomatoes and onions. [I'm not into tomato and onion salad, so I serve it with a green salad and sweet potato chips.]

Categories: Barbecue  Broil/Grill  Main Dish  Poultry 
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