Naked Turkey Burgers with Pico De Gallo

You’ll find me on the patio grilling turkey burgers often throughout the summer because they’re a quick satisfying meal idea, and they’re also really GOOD! Because ground turkey is typically quite lean, it requires the right seasonings and herbs to taste really great. This recipe is my go-to turkey burger, so I’m excited for you to try it out. Be sure to let me know if you enjoy it!

Pico de gallo is also a Summertime staple once gardens and markets are overflowing with tomatoes and peppers. Pile that fresh, limey-spicy pico high on my burger, please

I really prefer using high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° F. ) This smoke point allows you to safely sear, saute, stir-fry, barbecue, and even bake at high temps without your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.

How To Make Oat Flour

Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.

2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.

You may have to stop your machine and move the flour around with a spoon.

Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.

makes 6 servings

Ingredients:

1-1/2 lbs. ground turkey
1/4 cup oat flour/ground oats
3 cloves fresh garlic, minced
1 tsp onion powder
1 Tbsp fresh oregano, minced
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
sea salt and fresh ground pepper, to taste
avocado oil spray

For pico de gallo:

1 lb vine ripe tomatoes, diced
1 red or white onion, diced
1 jalapeño, finely diced (seeds and membranes removed for a milder salsa)
a handful of fresh cilantro leaves, chopped
juice of 1 fresh lime
sea salt and fresh ground black pepper, to taste

Instructions:

In a large glass bowl, combine all pico de gallo ingredients and set aside until ready to use.

In a large bowl, combine ground turkey, oat flour, garlic, onion powder, oregano, dijon mustard, Worcestershire sauce, sea salt, and pepper to taste. Stir well to combine, then divide your mixture into 6 equal parts.

Using your hands create 1” thick patties, then with your thumb, gently press in the
center to create a small dimple as shown. This will help the patty hold its flat shape when grilling.

Indoor grilling:

Heat a large grill pan over medium-high heat and lightly spray it with oil. Add burgers to the pan and reduce the heat a bit. Cook on one side for about 3-4 minutes, then flip and continue to cook until nicely browned. Flip over a couple of times more to make sure that your burgers are cooked through.

Outdoor grilling:

Spray your grill grates with avocado oil, and once hot enough, add on the burgers patties. Cook on medium heat for about 5 minutes on each side, or until cooked through.

To serve:

Serve burgers hot and top them generously with pico de gallo.

Enjoy!

Rachel