5 from 1 vote

Turkey Rosemary Burgers with Avocado with Umami

Yield: 6 Servings
Total Time:
20 mins
The type of turkey meat you get makes all of the difference between a dry turkey burger and a moist one. We are going for best flavor and texture, so we look for the meat which has either been ground from the dark meat is is labeled as 85/15 (up to 15% fat). The leaner the ground turkey meat, the drier the patties get.


  • 2 lbs. Ground Turkey
  • 1 1/2 Tablespoon finely chopped fresh Rosemary
  • 2 Tablespoons Fish Sauce
  • 2 teaspoons Sugar
  • fresh cracked Black Pepper to taste
  • oil for brushing patties and buns *See Note 1
  • 1 Avocado
  • 6 Hamburger Buns
  • Favored Condiments


  1. In a medium bowl gently combine turkey, rosemary, fish sauce, sugar, and black pepper (try not to over mix the meat). Form into patties.

  2. Heat grill or pan over medium high heat. Brush insides of buns and both sides of patties with oil (if grilling, brush grill grates as well).  Cook each side for approx. 4 minutes or until cooked through *see Note 2 (time will depend on patty thickness and cooking heat).

  3. Open buns and place inside face down on grill or pan and cook until lightly browned (usually cooks within a minute).

  4. Assemble with avocado and toppings of choice. Serve and eat immediately.

Recipe Notes

Note 1: We love using oil sprayers in the kitchen. You can use which ever oil you prefer and it gives you a quick, light, even coat of oil.
Note 2: To test doneness, we'll use the push test. Gently push on the patty's center to feel how much give or bounce it has. The firmer it is the more the meat is cooked. After a little experience, you'll quickly be able to tell when the patties are cooked to your preferred doneness. If you are unsure at first, slice into the center of a patty to check how doneness.

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