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Turkey-Chorizo Burgers with Guacamole

Scott Phillips

Servings: 4

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).


  • 1/2 lb. fresh pork chorizo, casings removed
  • 1 lb. ground turkey
  • Kosher salt
  • Olive oil, for the grill
  • 1 medium ripe avocado, seeded and peeled
  • 2 tsp. cider vinegar
  • 1/2 tsp. ground cumin
  • 2 or 3 dashes hot pepper sauce, such as Tabasco
  • 4 rolls, split and toasted
  • 1 medium ripe tomato, sliced

Nutritional Information

  • Calories (kcal) : 600
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 125
  • Sodium (mg): 1240
  • Carbohydrates (g): 22
  • Fiber (g): 5
  • Protein (g): 40


  • Prepare a medium (375°F) gas or charcoal grill fire.
  • Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.
  • Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.
  • Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.
  • Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.


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Reviews (9 reviews)

  • danni_99 | 08/22/2020

    I am not a fan of ground Turkey so I replaced it with Ground Bison and the burgers turned out fantastic.

  • kymmi | 07/14/2020

    I have some turkey chorizo - does that not have enough fat for the burgers? I’m trying to wean us off of red meat and pork.

  • Anna_M | 08/20/2018

    The patty was fairly tough, but the flavor was really good. I plan on making this again someday and hopefully making improvements -- perhaps I overworked the meat. Even if I don't end up making these better the second time, they will be worthy weekday food.

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