Don’t discriminate against ground turkey! These avocado turkey burgers are juicy, lean patties seasoned with onion, garlic and a splash of soy sauce, then grilled and piled high with creamy avocado, ripe tomato and fresh greens.

They come together with a handful of pantry ingredients, grill in about 10 to 14 minutes, and just might become one of your favorite summer dinners.

The Best Avocado Turkey Burgers (Juicy, Lean and Grilled)

Ground turkey has a reputation for turning out dry and bland, but these patties prove it does not have to. A little finely chopped onion melts into the meat as it cooks, keeping every bite moist, while garlic, black pepper and low sodium soy sauce give the turkey a deep, savory flavor that tastes far richer than you would expect from such a lean burger.

The soy sauce is the quiet hero here. It adds salt and a rich, almost beefy savoriness, so the patties need very little else. A short rest in the refrigerator before shaping helps the mixture firm up, which makes the patties easier to form and keeps them from falling apart on the grill.

Then comes the best part: the toppings. Sliced avocado brings a buttery richness that lean turkey needs, Roma tomatoes add juicy brightness, and spinach or lettuce adds a fresh crunch. Tucked into a toasted whole wheat bun, it is a satisfying burger that is still light enough for a hot summer night.

These are the kind of burgers that end up with juice dripping down your chin, which is exactly the point. Serve them with potato wedges or sweet potato fries for a complete cookout dinner, and keep extra avocado on the table, because everyone will want more.

Why You’ll Love These Avocado Turkey Burgers

Juicy, not dry. Onion and a gentle hand on the grill keep the lean turkey moist.
Big flavor, few ingredients. Garlic, pepper and soy sauce do all the seasoning.
Fresh toppings. Creamy avocado, juicy tomato and crisp greens make every bite feel fresh and colorful.
Lighter cookout food. Extra lean turkey and whole wheat buns keep these on the healthier side.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Ground turkey: 99% fat free or extra lean. Because it has so little fat, it can dry out quickly, which is why the onion and soy sauce matter so much. If you prefer a slightly richer burger, 93% lean ground turkey works too and stays a little juicier.
Onion: One small onion, finely chopped. Chop it as small as you can so it blends into the patty, adds moisture and cooks through by the time the turkey is done.
Ground black pepper: Adds gentle heat and balances the soy sauce. Freshly ground pepper has a brighter, more aromatic bite than the pre ground kind.
Garlic: Fresh minced garlic gives the best flavor. Garlic powder also works if that is what you have on hand; use about a third as much.
Low sodium soy sauce: Seasons the meat from the inside with salt and savory flavor. Low sodium keeps the burgers from tasting too salty. Tamari or coconut aminos work if you need a gluten free swap.
Egg white (optional): Lightly beaten, it helps bind the patties. It is completely optional, and the burgers hold together fine without it as long as the mixture is chilled.
Whole wheat hamburger buns: Toast them on the grill for a minute so they hold up to the juicy patty and avocado.
Roma tomatoes: Sliced. Romas are meaty with fewer seeds, so they won’t make the bun soggy.
Avocado: Choose one that gives slightly when you press it gently near the stem. Slice it right before serving so it stays bright green.
Spinach or lettuce leaves: Use whichever you like for a fresh, crisp layer. Baby spinach adds a mild, earthy flavor, while green leaf or butter lettuce gives more crunch.

How to Make Avocado Turkey Burgers

Mix the patties. In a large bowl, combine the ground turkey, onion, pepper, garlic, soy sauce and egg white if using. Mix gently with your hands or a fork until everything is just combined. Overworking the meat makes the burgers tough.
Chill and shape. Refrigerate the mixture for about 10 minutes, then form it into 4 even patties. Press a shallow dimple into the center of each one so they cook flat instead of puffing up into a dome.
Heat the grill. Preheat the grill to medium low heat. Lightly oil the grill grate (coconut oil works well) so the lean patties don’t stick.
Grill. Place the patties on the grill and cook for 5 to 7 minutes on each side. Don’t press them down with the spatula while they cook. They are done when an instant read thermometer in the center reads 165°F and the juices run clear.
Rest. Move the burgers to a clean plate (not the one that held the raw patties) and let them rest for a couple of minutes so the juices settle.
Toast and build. Toast the buns on the grill, cut side down, for about a minute until lightly golden. Serve the patties on the toasted buns, topped with tomato, avocado and spinach or lettuce as desired.

Kami’s tip: Don’t push down on the patties with your spatula while grilling. It squeezes all the juice out and leaves your burgers dry.

Ways to Customize Avocado Turkey Burgers

Add cheese. Lay a slice of pepper jack or Swiss on each patty for the last minute of grilling.
Make it a lettuce wrap. Skip the bun and wrap each burger in large lettuce leaves for a lighter meal.
Swap the avocado. Spread on guacamole instead of sliced avocado for an extra creamy topping.
Cook it indoors. No grill? Use a grill pan or skillet over medium heat and cook to 165°F.

Avocado Turkey Burger FAQs

How do I know when turkey burgers are done? Use an instant read thermometer. Ground turkey is safe at 165°F in the center of the patty. Color alone is not a reliable sign of doneness.
How do I keep turkey burgers from drying out? Don’t overmix the meat, don’t press the patties while they grill, and take them off as soon as they reach 165°F.
Do I need the egg white? No. It is optional and helps bind the patties, but chilling the mixture before shaping holds them together well.
Why are my turkey burgers falling apart? The mixture was probably too warm or the patties were flipped too early. Chill the mixture before shaping, and wait until the patties release easily from the grate before turning them.
What should I serve with them? Potato wedges or sweet potato fries are perfect, along with a simple green salad.
Can I freeze turkey burgers? Yes. Freeze uncooked patties on a tray, then stack them with parchment in a freezer bag. Thaw them overnight in the refrigerator before grilling.
Can I make the patties ahead? Yes. Shape them, cover and refrigerate for up to 1 day, then grill when ready.
How do I store leftovers? Refrigerate cooked patties in an airtight container for 3 to 4 days and reheat until hot in the center. Store the avocado and tomatoes separately.

Grilled Turkey Burger with Avocado

Turkey burgers with avocado, made with extra lean ground turkey seasoned with onion, garlic, pepper and soy sauce, grilled and topped with avocado, tomato and greens.

Print Recipe

Ingredients

1 pound 99% fat free or extra lean ground turkey
1 small onion finely chopped
1/2 tsp ground black pepper
1 tsp fresh minced garlic
1 Tbs low sodium soy sauce
1 egg white lightly beaten (optional... I usually omit)
4 whole wheat hamburger buns
2 Roma tomatoes sliced
1 avocado sliced
Spinach or lettuce leaves

Instructions

In a large bowl, combine ground turkey, onion, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes. Then form into 4 patties.
Preheat the grill for medium-low heat.
Lightly oil the grill grate (I use coconut oil). Place the patties on the grill. Cook for 5 to 7 minutes on each side.
Serve on toasted buns. Top with tomatoes, avocado, and spinach/lettuce as desired.

Notes

GRILL TIP: Don’t push down patties with spatula while grilling. It will push all the juice out leaving your patties dry. The inside of the burgers will look whitish in color when cooked through.

Serve with potato wedges or sweet potato fries.

Made these turkey burgers? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I’d love to hear about your favorite toppings.