Lightened Turkey Burger Lettuce Wraps (Printer-Friendly)

Juicy turkey patties in crisp lettuce leaves topped with creamy avocado ranch and fresh vegetables.

# What You Need:

→ Turkey Burgers

01 - 1.1 lb ground turkey, lean
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1 tablespoon olive oil

→ Avocado Ranch Dressing

10 - 1 ripe avocado, peeled and pitted
11 - 1/2 cup plain Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons fresh chives, chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 garlic clove, minced
17 - 1/4 teaspoon salt
18 - 2 to 3 tablespoons water

→ Assembly

19 - 8 large butter lettuce leaves
20 - 1 medium tomato, sliced
21 - 1/2 small red onion, thinly sliced
22 - 1 small cucumber, thinly sliced

# Directions:

01 - In a large bowl, combine ground turkey, chopped onion, minced garlic, parsley, smoked paprika, Dijon mustard, salt, and black pepper. Mix until just combined without overmixing.
02 - Divide turkey mixture into 4 equal portions and shape each into a compact patty approximately 3/4 inch thick.
03 - Heat olive oil in a large nonstick skillet over medium heat. Add turkey patties and cook for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate to rest.
04 - While burgers cook, combine avocado, Greek yogurt, mayonnaise, dill, chives, lemon juice, minced garlic, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until reaching desired consistency.
05 - Layer two butter lettuce leaves per serving. Place one cooked turkey patty on each base, then layer with tomato slices, red onion, and cucumber. Top generously with avocado ranch dressing.
06 - Fold lettuce leaves around the burger to enclose filling. Serve immediately while lettuce is crisp.

# Expert Suggestions:

01 -
  • You get all the burger satisfaction in 35 minutes flat, with zero bread bloat afterward.
  • The avocado ranch is so creamy and herbaceous that it completely changes the game for how you think about condiments.
  • Ground turkey cooks faster than beef and stays incredibly tender when you don't overthink the mixing.
02 -
  • Don't skip the rest period for your cooked patties—five minutes makes the difference between juicy and dry because the meat relaxes and reabsorbs its moisture.
  • Make the avocado ranch right before serving because avocado browns quickly, and even a squeeze of lemon juice only holds that off for so long.
03 -
  • Make the avocado ranch dressing the night before if you're serving these for a crowd—it actually gets better as the flavors marry, and one less step makes day-of cooking infinitely less stressful.
  • If you're sensitive to avocado browning, keep the pit in the dressing until right before serving, then stir it one final time and transfer to a serving bowl.
Go Back