RECIPES: Recipe Details

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Maya Papaya Turkey Basil Burgers

This burger idea came about poolside, with my niece Maya as an inspiration - I wanted something healthy that Maya would like - we spend a lot of time in swimsuits after all! Anyone can enjoy this burger and fell good about eating it - and I think most Americans are looking for healthier options these days.

Ingredients 

Maya Papaya Salsa:
1 c diced fresh papaya
1 c diced ripe avocado
½ c diced tomato
½ c diced sweet onion (preferably Texas 1015)
Juice of 1 lime
1 cup loosely packed basil leaves – measured then chopped

Patties:
2 lbs ground turkey
1 cup loosely packed basil – measured then chopped
2 tbs. extra virgin olive oil
1 tsp kosher salt
A tsp black pepper (preferably fresh ground)

Additional:
6 whole wheat buns
12 slices Havarti cheese
6 leaves butter lettuce
2 cups alfalfa sprouts
Hot sauce to taste (I use Louisiana Sunshine or Tabasco)
Vegetable oil or non stick spray for the grill

Instructions 

Preparation:
Maya Papaya Salsa:
Simply mix all ingredients and set aside

Patties:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Gently mix all patty ingredients in a large bowl. Form into six equal patties to match the shape of the buns – only slightly larger than the bun. When the grill is ready, brush the grill rack with oil or spray it with no stick spray. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced.
During the last few minutes of cooking, Place 2 slices of Havarti on each patty to melt. Arrange the buns, cut side down, around the edges of the grill to toast lightly.
To assemble the burgers:
Place one lettuce leaf on each bottom bun, followed by equal amounts of papaya salsa. Place a burger on each, then equal amounts of alfalfa sprouts. Finally, shake several dashes of hot sauce on each and top with upper bun.

Comments 

The salsa was kind of a no brainer, it