To reduce carbs and increase veggies in this flavorful turkey burger, we omitted the conventional bread and substituted sweet and tender-crisp grilled peppers.
The creamy avocado goddess sauce adds texture while keeping everything in place.
4 small bell peppers (any color) 1 pound ground turkey 3 scallions, sliced, divided ¼ teaspoon salt plus 1/8 teaspoon, divided ¼ teaspoon ground pepper Cooking spray
1 small ripe avocado, peeled and pitted ¼ cup roughly chopped fresh cilantro ¼ cup roughly chopped fresh parsley 1 tablespoon mayonnaise 2 teaspoons white-wine vinegar 1 teaspoon anchovy paste 4 leaves lettuce
Cut tops and bottoms off bell peppers and remove the seeds. Stand the peppers up and cut down through the middle of each to make 2 halves. Flatten the pepper halves with the palm of your hand.
(You'll have 8 pepper halves.) Gently mix turkey, 2/3 of the scallions, 1/4 teaspoon salt and pepper together in a medium bowl. Shape the mixture into four 4-inch patties.
Lightly coat the bell pepper pieces with cooking spray and sprinkle with the remaining 1/8 teaspoon salt. Grill until softened and charred in places but still firm, 1 1/2 to 2 minutes per side.
Grill the burgers, turning once, until an instant-read thermometer inserted into the center registers 165°F, 5 to 7 minutes per side.
Meanwhile, place avocado, cilantro, parsley, mayonnaise, vinegar, anchovy paste and the remaining scallion in a mini food processor.
Process until smooth. Place each burger on a bell pepper piece. Smear with about 2 tablespoons avocado sauce, then top with a lettuce leaf and another pepper piece.
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