Burgers Recipe ⇒ Mexican Turkey Burgers with Pico de Gallo

I serve this without the roll for a great low-carb meal. If you decide to use a roll, drain the Pico de Gallo before placing on top of the burger to prevent the bun from getting wet. Fresh cilantro is a must for the Pico de Gallo. While you may choose to use a little cooking spray, it is not necessary as the burgers, at first a little sticky, will firm up as they cook.

Ingredients

• 3 medium tomatoes, chopped
• ⅓ cup chopped onion
• 2 cloves garlic, minced
• 1 serrano chile pepper, seeded and minced
• 1 lime, juiced
• ½ cup chopped fresh cilantro
• salt and pepper to taste
• 1 pound ground turkey
• 1 egg
• ½ onion, minced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• ½ teaspoon celery salt
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 tablespoon chopped fresh parsley

Cooking Directions

1. In a bowl, mix together the tomatoes, the 1/3 cup chopped onion, 2 of the 4 cloves of minced garlic, serrano chile pepper, lime juice, and cilantro. Stir in salt and pepper to taste, and set aside.
2. Place the ground turkey in a bowl. Add the egg, the 1/2 onion, minced, remaining 2 cloves minced garlic, coriander, celery salt, chili powder, cumin, and chopped parsley. Using your hands, work the mixture until all ingredients are evenly blended. Form mixture into 4 patties.
3. Heat a large, non-stick skillet for medium-high heat. Cook the turkey burgers for 5 minutes per side, or until no longer pink in the center and juices run clear. Reduce the heat as necessary during cooking. Serve with Pico de Gallo salsa.

Nutrition Facts

• calories232.7
• carbohydrateContent10.4 g
• cholesterolContent118.5 mg
• fatContent10.7 g
• fiberContent2.9 g
• proteinContent25.7 g
• saturatedFatContent2.7 g
• sodiumContent575.5 mg
• sugarContent4.3 g