What’s For Dinner: Turkey Burgers with Avocado Ranch Dressing

We love avocado.  Avocado on salads, sandwiches, soups, enchiladas, whatever.  Tonight’s dinner was adapted from Rachel Ray’s Club Burgers Sliders with Avocado Ranch Dressing.

Manu played the role of sous- chef in the kitchen today, which makes me so very happy.  He loved adding  the spices I doled out for him and dancing to the sound of the grater.  So cute.

We changed the recipe up a bit.  We omitted the bacon and served the burgers on rolls instead of bread.  Very tasty and we have enough for left-over for lunch tomorrow!  Enjoy!

Club Burger Sliders with Avocado-Ranch Dressing

Serves 8

  • Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
  • 6 slices center-cut bacon, chopped
  • 2 pounds ground turkey or ground turkey breast
  • 1 small onion
  • 1 tablespoon hot sauce (eyeball it)
  • 2 tablespoons poultry seasoning (a couple of generous palmfuls)
  • Salt and pepper
  • 1 Hass avocado
  • 1 cup sour cream
  • Juice of 1 lemon
  • 1 clove garlic, gratedor finely chopped
  • A small handful of fresh chives, finely chopped
  • A small handful of fresh dill, finely chopped
  • A small handful of flat leaf parsley, finely chopped
  • 16 slices good-quality white or whole wheat bread
  • Bibb or butter lettuce leaves, for serving
  • 2 plum or vine-ripened tomatoes, thinly sliced

While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3-4 tablespoons of onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Drizzle with EVOO to coat lightly. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes.

While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.

Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.

Recipe Courtesy of Rachel Ray

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