Hi guys!

When I was beach bumming around La Jolla a few months ago I had lunch at a cute little restaurant that had this burger on the menu. They called it ‘The California Turkey Burger’ and I ordered it and well… it was love.

So I maaaaaaaaybe jotted down the gist of the recipe so I could recreate it for us at home.

Sly-like-a-fox 😉

One of the reasons I was so crazy for this burger was ALL of the toppings! I’m definitely a condiment person, so in my mind, the more the better.

The toppings on this particular burger include alfalfa sprouts, pepper jack cheese, tomato, cucumber slaw, avocado, and a light drizzle of RUSSIAN dressing!!! Gah. It’s so so sooooo dreamy, you guys!

Here’s the recipe! xo

The California Turkey Burger – Baker by Nature

Serves 4

Ingredients

For the Turkey Burgers:

1 pound ground turkey meat

1 large egg, lightly beaten

1 teaspoon worcestershire sauce

1 tablespoon olive oil

1/2 cup panko breadcrumbs

Salt and pepper

8 slices pepper jack cheese

4 slices tomato, thickly cut

1 ripe avocado, pitted and cut into 8 slices

1 cup alfalfa sprouts

1/4 cup Russian salad dressing

4 large burger buns, toasted

For the Cucumber Slaw:

1 English cucumber, cut into matchsticks

2 scallions, thinly sliced

2 tablespoons sour cream

1/2 tablespoon dijion mustard

1 teaspoon apple cider vinegar

1 teaspoon sugar or honey

Salt and pepper, to taste

Instructions

For the Turkey Burgers:

In a large bowl mix together the turkey meat, egg, worcestershire sauce, oil, bread crumbs, salt and pepper. Divide meat into 4 parts then form each part into a burger patty. Set in the freezer for 10 minutes to firm up. Make sure you only leave them in there for 10 minutes or they’ll begin to freeze.

*You can make your slaw while they’re in there 😉

When ready to cook, heat a large skillet over a medium-high flame and cook burgers on each side for 4-5 minutes, or until the middle is no longer pink (I usually cut into one of the burgers right around the 8 minute mark to check).

Place cooked burgers on toasted buns (you can warm them up in the oven while the burgers are cooking, or just pop them in the toaster), top them with 2 slices of cheese, then add the tomato, avocado, sprouts, and cucumber slaw. Lightly drizzle the tops of each burger with a tablespoon of Russian dressing, and serve at once!

For the Cucumber Slaw:

In a large bowl mix together all of the ingredients, stir well to combine. Place bowl in the refrigerator until needed.

*This is best the first day, but can last for up to two days when stored in an airtight container.