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Deconstructed Turkey Burger Bowls with Avocado Crema

May 7, 2021
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Easy, delicious, and filled with all your favorite burger toppings, these Deconstructed Turkey Burger Bowls with Avocado Crema are the perfect family dinner!

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Sometimes you are just craving a simple meal… ya know? Something healthy, with minimal ingredients, and that can be whipped up quickly. Still, you want a dish that’s flavorful and will please the whole family. These Deconstructed Turkey Burger Bowls with Avocado Crema are just that. With perfected seasoned ground turkey, a bed of lettuce and quinoa, and all the best burger toppings, these are delicious!

The breakdown…

This Deconstructed Turkey Burger Bowls with Avocado Crema recipe all starts off with that avocado crema. In my opinion, this is what truly makes this dish shine. With a base of 2 avocados, greek yogurt, and olive oil, this crema is truly pretty healthy. Still, with a mixture of cilantro and parsley, it definitely doesn’t lack in flavor. I love herbs in a dressing like this… they truly are better than any spice could ever be. 

On top of that, this avocado crema calls for the juice of both a lemon and a lime. This acidity plays perfectly with the sweetness from the honey, making for the best sweet and sour situation:) Plus, with some flavor from that dried oregano, and some burger-like smokiness from that smoked paprika, this avocado crema is packed with flavor.

Last but not least, though, is that queso fresco. Queso fresco is a simple, crumbly white cheese that brings so much flavor and smooth texture to a dish like this. It’s very similar to a mild feta or cotija cheese, so I often interchange the cheese based on what I have on hand. Anyways, the addition of the cheese to the avocado crema is truly the cherry on top in this dressing. A little salty, super creamy, and a perfect pair to the queso fresco in the ground turkey mixture… it’s truly divine. I mean… what’s better than a whipped cheese avocado situation?? 

The turkey…

Next up, let’s talk about that ground turkey. Being such a simple recipe, I made sure the ground turkey packed a serious punch of flavor in these Deconstructed Turkey Burger Bowls with Avocado Crema. Ground turkey is my favorite, and is always good as a burger. So, I took the traditional flavors of a turkey burger patty (at least, the good ones;)) and threw some worcestershire, dijon, smoked paprika, cumin, and garlic powder into the mix. These flavors truly are EVERYTHING, and honestly make this meat delicious as is. 

Once again, though, queso fresco comes to the rescue — turning this already amazing ground turkey into something that will for sure have you living the bowl clean. Ground turkey in itself can be pretty dry, which I find to be the primary issue behind most deconstructed burger bowls/ larb situations. So, in this Deconstructed Turkey Burger Bowls with Avocado Crema recipe, I opted to take some more of that queso fresco and some chicken broth to turn this turkey into juicy, melty perfection. 

Last up: assembly!

Assembling these bowls could not be easier. In fact, you could even add more ingredients than this Deconstructed Turkey Burger Bowls with Avocado Crema recipe calls for. Whatever you love on your burgers, go ahead and throw on your bowl! No need to overcomplicate things.

That being said, I love to start with a base of quinoa and butter lettuce or romaine. Go for butter lettuce if you like a milder bed of lettuce, and maybe romaine if you want a little more crunch. Better yet? Go with a mixture of both! Either way, it’s a nice pop of freshness. 

Furthermore, I like to add some cherry tomatoes and pickled red onions. Tomatoes are a must on any burger… at least in my boat. And, pickled red onions have become my recent obsession! I love the sweet pickled onions from the grocery store. That being said, they can sometimes be hard to find. If you have trouble finding them (in the isle with the brined vegetables, usually), it’s super easy to make on your own. Just soak thinly sliced pickled onions in a mixture of ½ cup red wine vinegar, ½ cup white wine vinegar or champagne vinegar, and about a tsp of honey. The longer you let them sit, the more “pickled” they will be! Super easy, and super delicious! Alternatively, you could just use thinly sliced red onions, or even caramelized sweet onion. 

All in all, these Deconstructed Turkey Burger Bowls with Avocado Crema are the best weeknight dinner. Delicious as is, or even delectable if you add some roasted sweet or regular potatoes into the mix (or even a french fry situation!). You could even throw n some roasted corn, or my Super Simple Mexican Corn Dip. The sky’s the limit! If I’m not serving these up per recipe, I love to set up a build-your-own bowl bar, so everyone can add their favorite toppings. This is the best thing about bowls, they are super customizable so everyone can love what’s on their plate. Plus, these bowls make great meal prep, as they last in the fridge for up to a couple of days. 

However you serve these up, I hope you love these Deconstructed Turkey Burger Bowls with Avocado Crema as much as I do! Let me know in the comments below:)

Deconstructed Turkey Burger Bowls with Avocado Crema
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Deconstructed Turkey Burger Bowls with Avocado Crema

Recipe by Annie PatrickCourse: Main Course, BowlCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Easy, delicious, and filled with all your favorite burger toppings, these Deconstructed Turkey Burger Bowls with Avocado Crema are the perfect family dinner!

Ingredients

  • avocado crema:

  • 2 avocados

  • ½ cup plain greek yogurt

  • 1 tbsp olive oil

  • ¼ cup cilantro

  • ¼ cup parsley

  • 1 tsp honey

  • 1 tsp dried oregano

  • 1 tsp smoked paprika

  • 1 lime, juiced

  • 1 lemon, juiced

  • ¼ cup queso fresco, crumbled

  • Salt and pepper, to taste

  • turkey:

  • 1 tbsp olive oil

  • 1lb ground turkey

  • 1 tsp worcestershire sauce

  • ½ tsp dijon mustard

  • 1 tsp smoked paprika

  • ½ tsp cumin

  • 1 tsp garlic powder

  • Pinch of salt and pepper

  • ¼ cup queso fresco, crumbled*

  • ¼ cup chicken broth

  • assembly:

  • 1 cup quinoa, prepared according to package

  • 1 head butter lettuce or romaine

  • ¼ cup pickled red onions*

  • ¾ cup cherry tomatoes, halved

  • Roasted sweet potatoes, optional*

  • Fresh cilantro, to garnish

Instructions

  • To make the avocado crema, combine all ingredients with ¼ cup water in a high speed blender until smooth. Thin with more water, as desired.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add in the ground turkey and break it up with a spoon. Add in the worcestershire, dijon, and remaining turkey spices and sauté until the turkey is slightly browned, about 3 minutes. Stir in ¼ cup of the queso fresco and chicken broth. Reduce the heat to medium, cover with a lid, and allow to cook for another 5 minutes, or until a sauce forms.
  • Assemble your bowls with a scoop of quinoa and a layer of the butter lettuce. Add some of the seasoned ground turkey and top with pickled red onions and cherry tomatoes. Drizzle some of the avocado sauce over top and garnish with more cilantro. Enjoy!

Notes

  • This avocado crema makes a lot, so you could easily half it and have enough for allotted servings. Still, many blenders do not blend if you are not blending enough. So, I opt to make a larger batch and save some leftover in the fridge.
  • I love the sweet pickled onions from the grocery store. If you have trouble finding them, they’re also super easy to make on your own. Soak thinly sliced pickled onions in a mixture of ½ cup red wine vinegar, ½ cup white wine vinegar or champagne vinegar, and about a tsp of honey or sugar. The longer you let them sit, the more “pickled” they will be! Alternatively, you could just use thinly sliced red onions, or even caramelized sweet onion. 
  • Roasted sweet potatoes, or even regular potatoes, would be delicious in these bowls. You could even do a french fry style potato if you would like. So good!
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