Put together these fajita-inspired turkey burgers for a speedy supper after a late-afternoon or early-evening workout. Use prechopped onion and bell pepper, if you prefer, so the burgers come together even more quickly. Garnish with fresh lettuce, tomato, and red onion, if desired.
Combine tomatillo salsa, chopped avocado, and cilantro; set aside.
Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.
I love any recipe to do with fajitas, and I want to love these so much, but this is my second try and the meat turned out so wet both times. The first time I wasn't precise with my measurements, except for the onion. my chopped peppers looked to be about a half cup so i just tossed them in. The meat was so wet, so I just added more bread. By the 8th slice (about 2 1/2 cups) the texture was still so wet that I threw it in the pan and prayed it was good. The consistency of the burger after (I hope) it was cooked can only be described as sad, wet mush. Hopefully the internal temperature was high enough that I wasn't eating raw meat, honestly I couldn't tell. I tried it again tonight but measured every ingredient precisely, including 1 cup of bread crumbs (which ended up being 3 slices of white bread for me). The meat is still wet. the uncooked meat is in my fridge because I'm praying there's some way I can save this batch. I'm not an expert at cooking but I followed the instructions correctly. Why is this happening? Is there anything I can do to save the meat at this point?
I have made this recipe time and again, and it's a hit with my teen step-daughter and husband! We substitute ground oats for breadcrumbs due to a gluten allergy, and skip the salsa. The recipe produces moist, delicious burgers each and every time.
Really great turkey burgers! We used 20 oz turkey since that was the size of the pack, so I added just a bit more fajita seasoning (I think 1/2 tsp). I used 1/2 dried whole wheat breadcrumbs instead of fresh bread. Also used a whole avocado with 1/2 cup salsa. Added lettuce, tomato, red onion, and slice of colby pepperjack cheese. These burgers were huge (I had to finish them in the oven after the 8 minutes in the pan. I did 9 more minutes at 325.) and they were messy, but really good!
I'm probably at 2 stars on these, but DD and DH loved them...so that raises it up to a 3 star. I didn't have fajita seasoning and used taco seasoning instead. Maybe that was the problem. I just thought they were a little bland. I did serve them with tomato and red onion slices. The portion sizes are pretty big so I didn't need fries. A nice fruit salad was a perfect side dish.
These burgers turned out huge and delicious. I didn't make the Salsa. I didn't want to buy the ingredients. I covered with regular salsa and it was good. They were so large that I cooked them in the oven. Didn't use a bun. Served with roasted sweet potatoes and a vegetable.
This recipe produced moist, flavorful burgers. Didn't have any fajita seasoning (whatever that is), so used ground, dried chipotle pepper instead. Also added a bit of lime juice to the veggies while sauteeing and used a whole egg because I was out of tomato paste. Even my father-in-law, who claims he only likes beef burgers and doesn't like healthy foods, gobbled up this meal!
This was delicious! My fiance said it tasted like a restaurant burger and kept asking for more. I did do some things differently: I used an entire, very ripe avocado and mashed it with the salsa verde (I used hot salsa) and cilantro; I didn't use the sweet peppers because I don't like sweet pepper; instead of "fajita seasoning" i used 1/4 tsp garlic powder, 1/2 tsp cayenne, 1/4 tsp cumin, 1 tsp paprika, and 2 tsp chili powder (and they were all heaping), which is clearly a lot more seasoning than called for. It was perfect: spicy, but not burning (because of the avocado)! Highly recommended!
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