American · main

Grilled Turkey Burgers with Avocado

Grilled Turkey Burgers with Avocado reads umami 5.6, sourness 5.1 and citrus 4.9 on Palate's 0–10 flavor X-ray — a American main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 2.6 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 5.6 · Sourness 5.1 · Citrus 4.9 · Richness 4.6 · Allium 4.5 · Salinity 4.2 · Sweetness 2.5 · Funk & Ferment 2.4 · Earthy 1.6 · Nutty 1.5 · Warm Spice 1.4 · Bitterness 1.2 · Smoke 0.9 · Herbaceous 0.7 · Fruity 0.6 · Heat 0.5

What's in it (14)

• turkey meat — 567 g
• bread crumbs — 79 g
• regular milk — 44 g
• egg — 100 g
• yellow onion — 30 g
• garlic — 6 g
• worcestershire sauce — 15 g
• salt — 7 g
• freshly ground black pepper — 3 g
• vegetable oil — 27 g
• avocados — 300 g
• lime juice — 15 g
• whole wheat hamburger buns — 400 g
• green leaf lettuce — 100 g

Time & effort: about 38 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 187.9 kcal, 12.6 g protein, 7.9 g fat, 16.7 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a small bowl, stir together the panko and milk; let stand until the panko has absorbed the milk and turned pasty, about 2 minutes.
2. Whisk the egg, grated onion, garlic, Worcestershire sauce, 3/4 teaspoon of the salt, and the pepper into the panade until smooth.
3. Add the ground turkey to the bowl and gently fold with your hands just until evenly combined and no streaks remain, about 30 seconds — stop as soon as it looks uniform, since overmixing makes the patties tough.
4. Divide the mixture into 4 equal portions and shape into patties 4 inches wide and 3/4 inch thick, pressing a shallow thumbprint into the center of each so they cook flat instead of doming. Refrigerate the patties while you prep the rest, at least 10 minutes, to firm them up.
5. In a medium bowl, mash the avocados with the lime juice and 1/4 teaspoon of the salt until mostly smooth with a few small chunks remaining; cover and set aside.
6. Heat a gas or charcoal grill to medium-high, 400-450°F, and scrape and oil the grates.
7. Brush both sides of the chilled patties with the vegetable oil and season with the remaining 1/2 teaspoon salt. Grill until deeply grill-marked and releasing easily from the grates, 5-6 minutes.
8. Flip and grill on the second side until an instant-read thermometer inserted into the center reads 165°F, 5-6 minutes more. Transfer to a plate and let rest 3 minutes.
9. During the last 2 minutes of grilling, set the split buns cut-side down on the cooler edge of the grill and toast until golden, 1-2 minutes.
10. Spread the mashed avocado on the bun bottoms, top each with a lettuce leaf and a patty, and close with the bun tops.

Dishes with a similar flavor shape

• Creamy Tuscan White Bean Soup — Italian
• White Bean and Brussels Sprout Hash with Fried Egg — American
• Grilled Chicken Tostadas with Refried Beans — Mexican
• Spanakopita-Stuffed Chicken Breasts — Greek
• Beef and Lamb Gyro Loaf with Tzatziki — Greek

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.