Ingredients
| 1 | onion, chopped |
| 2 | tablespoons olive oil |
| 4 | tablespoons white vinegar |
| 1 | (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast |
| 1 | (8-ounce) package WHOLLY® Guacamole classic or spicy dip |
| 1 | tomatoes, cut into thick slices |
| salt and pepper as desired | |
| 1 | head iceberg lettuce, cut into ¼-inch thick slices |
| 6 | hamburger buns, split and toasted |
| sour cream aioli (recipe follows) |
| Sour Cream Aioli | |
|---|---|
| ½ | cup mayonnaise |
| ¼ | cup sour cream |
| 1 | clove minced garlic |
Directions
In large skillet over medium-high heat, cook onion in olive oil 5 minutes or until tender. Add vinegar and cook 1 to 2 minutes or until liquid has evaporated. Place in bowl; cover and chill.
Prepare grill for high direct heat cooking. In bowl, combine ground turkey, chilled onions and guacamole; mix well. Divide mixture into 6 portions and shape into patties. Place on baking sheet and freeze 20 minutes.
Place patties on grill. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Season tomato slices with salt and pepper. Grill 2 minutes on one side only.
Place lettuce on bun bottom. Top with burger, aioli, tomato and bun top. Serves 6.
For the Sour Cream Aioli
In small bowl, combine ingredients.
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