Lightened-Up Turkey Burger Wraps (Print Version)

Juicy turkey patties in fresh lettuce topped with creamy avocado dressing for a lighter, wholesome meal.

# Components:

→ 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

→ 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

# Method:

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 uniform 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, reaching an internal temperature of 165°F. Set aside to rest.
03 - While burgers cook, combine avocado, Greek yogurt, mayonnaise, dill, chives, lemon juice, garlic, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until reaching desired consistency.
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.
05 - Transfer assembled lettuce wraps to serving plates and serve immediately.

# Expert Advice:

01 -
  • It tastes like a proper burger—juicy, flavorful, satisfying—without the post-meal sluggishness that comes from heavy buns and fried sides.
  • The avocado ranch is so good you'll find yourself making extra just to have on hand for salads and veggies.
  • Comes together faster than ordering takeout, which means weeknight dinners suddenly feel less stressful.
  • Everyone at the table eats the same thing, no special modifications needed, making it genuinely inclusive cooking.
02 -
  • Don't flatten your patties while they cook, no matter how tempting—this squeezes out all the flavorful juices and leaves you with a dry, disappointing burger.
  • Make the avocado ranch right before serving or the avocado will oxidize and turn brown; if you're prepping ahead, keep the lemon juice content higher and press plastic wrap directly onto the surface.
  • The lettuce leaves need to be absolutely crisp and cold for structural integrity—soak them in ice water for five minutes before assembly if they're looking limp.
03 -
  • Make extra avocado ranch and use it on grilled vegetables, as a dip for crudités, or drizzled over roasted chicken—one batch lasts about two days in the fridge and transforms whatever it touches.
  • If you're cooking for a crowd, form all your patties ahead of time, refrigerate them uncovered for thirty minutes so they firm up, then cook them all in batches rather than trying to squeeze them into the pan at once.
  • Add a few jalapeño slices or a dash of hot sauce if you want heat, but taste the avocado ranch first—sometimes the brightness of the herbs is all the complexity you need.
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