Mexican Turkey Burgers with Pico de Gallo
Mexican Turkey Burgers with Pico de Gallo requires around 30 minutes from start to finish. One serving contains 250 calories, 33g of protein, and 5g of fat. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of celery salt, cilantro, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a rather pricey recipe for fans of American food. It is a good option if you're following a gluten free, dairy free, and primal diet.
Instructions
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.
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.
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.