Lightened-Up Turkey Burger Lettuce Wraps (Print)

Juicy turkey patties wrapped in crisp lettuce with a creamy avocado-based dressing for a fresh, lighter meal.

# Ingredients:

→ Turkey Burgers

01 - 1.1 lb ground turkey, lean
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1 tablespoon olive oil for cooking

→ Avocado Ranch Dressing

10 - 1 ripe avocado, peeled and pitted
11 - 1/2 cup plain Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons fresh chives, chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 garlic clove, minced
17 - 1/4 teaspoon salt
18 - 2 to 3 tablespoons water

→ Assembly

19 - 8 large butter lettuce leaves
20 - 1 medium tomato, sliced
21 - 1/2 small red onion, thinly sliced
22 - 1 small cucumber, thinly sliced

# Directions:

01 - In a large bowl, combine ground turkey, onion, garlic, parsley, smoked paprika, Dijon mustard, salt, and pepper. Mix until just combined without overmixing. Divide mixture into 4 equal portions and shape into patties.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add turkey patties and cook for 6 to 7 minutes per side until golden brown and cooked through, with internal temperature reaching 165°F. Set aside to rest.
03 - In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, dill, chives, lemon juice, garlic, and salt. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is achieved.
04 - Layer two lettuce leaves per serving. Place a turkey patty on each, then top with tomato slices, red onion, cucumber, and a generous spoonful of avocado ranch dressing. Fold lettuce around the burger and serve immediately.

# Expert Tips:

01 -
  • No bread guilt, no afternoon energy crash, just that satisfying burger experience without the heaviness.
  • The avocado ranch is genuinely addictive and works on literally everything else you make that week.
  • It comes together faster than ordering takeout, which became my favorite part about cooking it regularly.
02 -
  • Turkey burgers are leaner than beef, so they benefit from not being pressed down while cooking; let them have space to brown naturally instead of squashing out their moisture.
  • Overmixing the burger mixture is the quickest way to ruin them, turning them dense and tough, so err on the side of leaving some small bits visible.
  • Make the dressing just before serving or it can separate and get watery, though it does keep for a couple days if you need to prep ahead.
03 -
  • Make the dressing first and refrigerate it while you cook the burgers; the flavors deepen and everything stays cool when you need it most.
  • If your ground turkey seems dry, add a teaspoon of olive oil to the mixture before forming patties, which keeps the cooked burger tender and juicy.
  • Toast your lettuce leaves very gently in a dry pan for 20 seconds per side if you want them to be slightly more pliable without losing their structure.
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