Pesto & Feta Turkey Burgers, Guacamole and Salad

One thing that my husband and I love to make is turkey burgers. I much prefer turkey burgers over regular beef burgers because turkey has much more of a mild flavor which makes it a wonderful medium to add a million different flavor combinations to. I still like a regular beef burger, don't get me wrong, I just find I can be more creative with turkey. Also turkey is not nearly as greasy as beef which is nice as well.
Anyway, one recipe we use quite often is for pesto & feta turkey burgers. I got the original recipe off of the All Recipes website however we've adjusted it a little to our liking. Here goes:

1 pound ground turkey
1/4 cup crumbled feta cheese
3 tablespoons basil pesto (I really like the Kirkland brand pesto you can get at Costco)
1/2 cup panko bread crumbs
Sprinkling of seasoning salt
I sometimes add some minced garlic like the original recipe calls for, it just depends on whether I think of it or not.

That's what it looked like all mixed up. We were going to barbecue the burgers but it was too windy for my husband to be able to light the barbecue so into the frying pan they went. I had forgotten how windy it is living in the country after living in the city for a few years!

We can usually get five good sized patties out of one recipe however you can always double it if you need to feed more people. 

If I have to cook our turkey burgers on the stove, I usually cook them on medium high heat for about 7 or so minutes on each side. I usually flip them a few times until they get the nice golden color like in the picture above. So yeah, I would estimate about 7 minutes each side.
Another thing I love to have with turkey burgers is guacamole which I use as a spread on the burger. I also add different things to guacamole depending on my mood but for this version it's very, VERY simple. Avocados and lime juice and salt to taste.

I cut my avocados in half, take the pit out and then cut in a criss cross pattern while still in the flesh, then I scoop it out into a bowl with a spoon. Having it cut up already makes for easy mashing.

And there it is. My best friend was telling me this weekend that leaving the pits in the bowl of guacamole will prevent the guacamole from turning brown. No kidding! I usually just added a lot of citrus to it to make it not turn brown so quickly, but I didn't think that could ever be avoided as just like an apple or a potato, if you leave it out in the open, the oxygen will make it turn brown. She heard this at a Mexican restaurant she went to recently as they left the pits in the bowl there and she had wondered why. So I looked it up as I was writing this and it turns out it only prevents the guacamole (or mashed avocados) that it is in direct contact with from turning brown. If the pit is touching it there is no oxygen getting at it therefore keeping the avocados a nice shade of green. There we have it, myth busted.
ANYway, here's the finished product of my dinner...

Not the best picture I know. I also really need a decent camera but since my husband and I just bought a house that needs lots of yard work my iPhone will just have to do for now. I'll have to Instagram this picture to see if I can make it brighter at some point. Sorry, sidebar. I served the turkey burger on a multi-grain flat bread thing that I got from Costco and some baby greens on the side as well as in the burger. Pretty good I'd say and it was quick. Great for a weeknight meal.
That's it for now!

xoxo
-A