Salsa Verde Turkey Burgers and Southwest Sweet Potato Salad

Serves 4
Website Robyn's World


  • 1lb ground turkey
  • 1/2 cup salsa verde plus extra to top burgers
  • 1 Small egg
  • 1/4 cup bread crumbs
  • 1/4 cup light mayonaise
  • 1/2 avocado
  • 1 teaspoon minced fresh garlic
  • salt and pepper, to taste
  • 4 burger buns
  • 4 pieces sliced pepper jack cheese
  • 1 tomato, thinly sliced
  • 2 tablespoons fresh cilantro leaves
  • 2 sweet potatoes
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 pinch cayenne pepper
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped red bell pepper
  • 1/4 cup sliced green onions
  • salt and pepper, to taste


Combine ground turkey, salsa verde, egg, and bread crumbs. Divide into 4 equal pieces and make patties. Cook in skillet or grill about 10 minutes, or until cooked through. Add a slice of cheese the last couple of minutes of cooking on each burger. Be sure to use a meat thermometer to check for doneness.

While burgers cook combine mayo, the half avocado, and garlic and mash with a fork to combine well. Season with salt and pepper as needed. Set aside.

Lightly toast your burger buns. Place cooked burger on bottom bun. Top with a little extra salsa verde (optional), then sliced tomato, and then a bit of fresh cilantro leaves. Spread avocado-mayo on top bun and place on top of burger.

Peel and cube sweet potato into bite sized pieces. Cover with cold water and bring to a boil, cook another 8-10 minutes until fork tender. Drain well and cool in refrigerator.

In a small bowl, whisk together the olive oil, lime juice, cumin, and cayenne pepper. Season to taste with salt and pepper if needed.

Once potatoes are cool, add the dressing you made, cilantro, bell pepper, and green onions. Toss well to combine. Season, as needed, with salt and pepper.