Turkey Burger with Spicy Avocado Mustard

Turkey Burger with Spicy Avocado Mustard By Myra Kornfeld

Credits: The Healthy Hedonist Holidays, Simon and Schuster Publishers
These well-seasoned patties are laced with sun-dried tomatoes and pine nuts. Sautéed onions and bell peppers keep them moist, even when grilled. The avocado mustard makes a dynamite topping. You can also sauté these burgers in a skillet.

Yields 6 burgers
Prep Time: 15 minutes plus one hour to chill
Cook Time: 30 minutes
Storage: Refrigerate for up to one day before cooking and one day after. Freeze uncooked for up to one month. The mustard keeps refrigerated for up to three days.

Ingredients
• Turkey Burger:
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1 cup onions, diced small
• 2 garlic cloves, minced
• 1 green pepper, small dice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 jalapeño, stemmed, seeded, and minced
• 1 pound ground turkey
• 1/4 cup sundried tomatoes, reconstituted and chopped into 1/4-inch dice
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 egg white

• Avocado Mustard:
• 1 ripe avocado
• 4 teaspoons fresh lime juice
• 4 teaspoons dijon mustard
• 1 jalapeño, stemmed, seeded, and minced

Instructions
Toast the pine nuts in a dry heavy-bottomed medium skillet, stirring constantly, until golden, about 3 minutes.
Transfer to a small bowl and set aside.
Warm the oil in a medium skillet over medium heat. Add the onions, garlic, and pepper, and sauté until softened, about 7 to 10 minutes. Add the cumin, chili powder, and jalapeño and sauté another 3 minutes.
Transfer to a medium bowl and stir in the turkey, tomatoes, pine nuts, salt and a sprinkling of black pepper.
Stir in the egg white and form into 6 burgers. Refrigerate for an hour or longer.
Make the avocado mustard: Mash the avocado into a small bowl. Stir in the lime juice, mustard, and jalapeno and set aside.
Preheat an outdoor grill or grill pan on medium heat. Add the burgers, and cook 4 minutes on each side, crosshatching after 2 minutes to get pronounced grill marks. Cover and cook another 4 minutes or so on low heat (if using a grill pan, put a domed lid over the burgers) until burgers are cooked through. They will feel firm
when pressed. Serve hot, topped with the avocado mustard.