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servings
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Ingredients
- 1 lb fresh ground turkey thigh meat is more moist
- 1/2 cup Mariposa Farms Fresh Parsley rinsed and roughly chopped
- 1/4 cup Mariposa Farms Fresh Baby Dill rinsed and roughly chopped
- 1/2 cup Mariposa Farms Fresh Cilantro rinsed and roughly chopped
- 1/4 cup Mariposa Farms Fresh Mint rinsed and roughly chopped
- 1/2-1 tsp ground cumin
- 1/2 cup breadcrumbs soak in the 1/4 cup almond milk
- 1/4 cup almond milk
- 1 clove garlic peeled and grated
- 1/2 small red onion grated with large holes on a grater box
- 1/2 cup cheddar cheese grated
- 2 tbsp olive oil
- salt and pepper
- 4 tbsp colby jack cheese grated
- 1 medium shallot thinly sliced
- 1 medium avocado sliced thinly
- 1-2 pkgs Mariposa Farms Fresh Arugula rinsed
- Dijon mustard
- 4 buns choose your favorite variety
Ingredients
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Instructions
- In a large bowl combine the ground turkey, chopped herbs, cumin, garlic, onion, soaked breadcrumbs, and cheese. Mix until well blended. Form into 4 patties just a bit larger than the buns you will be serving these on. Season with salt and pepper.
- Heat the olive oil in a large skillet over medium heat, add the burgers and cook until well browned on both sides, turning occasionally. These should temp out at 155-160 degrees F on an instant read thermometer. Transfer to a plate to rest. Top with a tbsp of shredded colby jack cheese.
- Add the shallots to the pan that you cooked the turkey burgers in, add another tbsp of oil if needed. Add a pinch of salt to the shallots, cook over medium heat for 2-3 minutes or until softened.
- Lightly butter the buns and place them in a warm skillet to brown the flat sides. Top the burgers with the shallots and avocado slices. If desired top the toasted buns with dijon mustard and arugula.
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