Do you know what Huy Fong is? It’s the parent company to my favorite condiment (I’m going to be honest…It took me awhile to remember how to spell that. I kept putting “condoment” ugh), Sriracha. You know, the red stuff with the green top and the rooster on the bottle.
Anyway, *LOVE* that stuff. With a pink, puffy heart.
The other day, I found myself with some frozen turkey and some leftover homemade avocado mayo (Find it here: http://fastpaleo.com/avocado-mayonnaise/). I whipped up this little ditty, Huy Fong Paleo Turkey Burgers with Tomato-Avocado Mayo. I like my recipes like I like my men–with long…. names. Get your mind of the gutter.
1-1.5 lbs of ground turkey (leanness of your choosing. I went with extra lean so I could have more avocado)
2 tbsp whole grain mustard (I used Grey Poupon..I can’t say this brand with out thinking “for me to poop on”. Prime parenting material right here)
1-1.5 tbsp Sriracha (or more or less to your taste)
3-4 green onions, chopped (use only the useful tasty parts, obv)
salt and pepper, to taste
1/4 c prepared avocado mayo (link above)
2-3 tbsp plain mayo (store bought or homemade, just try to avoid one made with soybean/canola/corn oil)
1/2 c chopped tomato (I used quartered grape tomatoes)
more salt and pep, to taste
Salad greens for serving
1. Plop turkey, mustard, Sriracha, green onions and salt and pep in a bowl. Mix it up. Well. Divide into your desired size portions (I did 1/4 lb-ers). Roll into ball and then flatten to make patty. Toss your flattened patties into a preheated, oiled skillet. Let ’em cook about 5-7 minutes a side, or until the middle of the patty is no longer springy.
2. Mix the mayos and tomatoes together. Add a little salt and pepper to get desired yum quotient.
3. Arrange a bed of salad on a plate, top with a turkey burger and top that with some of your mayo mixture. If you’re feeling crazy or like you need more fat, add some sliced avocado.