Juicy turkey burgers piled high with sweet caramelized pineapple, sautéed red pepper and an ultra refreshing jalapeño guacamole. These burgers are like a taking a bite out of paradise.
I have come to the conclusion that diced jalapeño is far superior to red onion in guacamole. It adds just the right amount of heat to balance out the sweetness of those creamy avocados and compliments the cool, crispy cilantro beautifully. Toss in some fresh lime juice and a sprinkle of sea salt and this stuff is downright addicting. As if traditional guacamole wasn’t addicting enough.
And trust me, it will not singe your taste buds as long as you remove the jalapeño seeds. That step is crucial if you want to actually taste the burger 😉Do you know that paramount feeling of ultimate satisfaction when you take a HUGE bite out of a monstrous burger that requires both hands to be held? A bite SO big that your jaw is on the verge of becoming unhinged? Yep, that feeling is REAL with these burgers. It is real and it is marvelous and it will feed your soul.
They are PACKED with flavor and truly master the balance of savory and sweet. I have been mildly obsessed with caramelized pineapple lately and have decided it has no better home than on burgers, pulled pork sandwiches or in salsa. Right?!
I’ve also been on a major burger kick lately. When I get on these kicks, there’s no satisfying my craving with any alternative no matter how creative I get. Nope. I need a burger piled HIGH with toppings – preferably somewhat healthy ones. Enter: this hand held piece of heaven. I also mean it when I say these burgers come together pretty quickly, meaning they are weeknight dinner approved! I served them with some baked potato fries and a side salad which was just pure bliss. Any time I can feel GOOD about polishing off a burger and fries, I’m a happy girl.
AND if I may remind you that Cinco de Mayo is right around the corner which would be the perfect debut for these burgers in your life (if not sooner, obv). You may even have some leftover lime slices to shove down your Corona or chase with your tequila shot. Andale! I added some fresh baby spinach for a little crunch (#texturefreak) and a drizzle of Sriracha because your girl likes it SPICY. If I could recommend anything, it would be to not forgo that precious red drizzle, even if it’s only a teeny tiny bit. The Sriracha just brings all the flavors to life and really ignites the taste bud fiesta.
Can it just be burger night every night? I promise to not say Andale again.
- 4 buns
- 1 lb ground turkey
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp herbes de provence (or herb blend of choice)
- ¼ tsp sea salt and black pepper
- 2 tsp extra virgin olive oil or coconut oil
- 1 red bell pepper, cored and sliced into thin rounds
- 2 cups pineapple, sliced into thin spears or rounds
- 2 cups fresh baby spinach (optional)
- Sriracha to taste (optional)
- ***Jalapeño Guacamole***
- 1 large or 2 small Hass avocados
- Juice of ½ lime
- 1 tbsp freshly chopped cilantro
- ⅓ fresh jalapeño, seeds and ribs removed
- Sea salt and black pepper to taste
- Start be preparing guacamole. Remove skin and pits from avocados and mash with a fork in a large bowl. Add cilantro, jalapeño, lime juice, salt and pepper and mix to combine. Set aside.
- In a large bowl, combine ground turkey and spices (garlic powder, onion powder, herbes blend, salt and pepper). Using your hands, massage spices evenly into meat. Form into 4 patties.
- Heat a large skillet over medium-HIGH heat. Add a spritz of non-stick cooking spray if skillet is not non-stick. Place patties on skillet and sear for 5-6 minutes. Flip and cook another 4-5 minutes until burgers are cooked through. *Try to prevent flipping burgers more than once in order to obtain a nice charred crust on each side.
- While the burgers cook, heat 2 tsp of oil in a second skillet over medium heat. Once hot, add red peppers. Saute for ~4-5 minutes, flip and cook for another 3-4 minutes until flesh is slightly charred. Transfer peppers to a plate and add pineapple to skillet. Season with a pinch of sea salt (and add a touch more oil only if necessary) and saute for ~3-4 minutes per side, until caramelized.
- Slice open buns and place each side face-down onto one of the two skillets to toast. This is optional, but highly recommended! Once the bun is toasted, begin assembling it. Place spinach on the bottom half of the bun, followed by a burger patty, generous spoonful of guacamole, red pepper rounds, pineapple and a finishing drizzle of Sriracha and/or squeeze of lime juice. Devour!