Pair delicious Nature’s Own Butter Hamburger Buns with grilled fresh turkey patties, then add a simple-to-make, pleasantly spicy chipotle barbecue sauce, crisp red onion and cool guacamole for a grown-up twist on burgers. This tasty combo will be a hit at every cookout and your friends will ask for it long after summer is over.
Recipe courtesy of Nature’s Own Bread. For more information, visit naturesownbread.com.
Ingredients
- 8 Nature’s Own Butter Hamburger Buns
- 1 cup ketchup
- 1⁄3 cup light brown sugar
- 2 canned chipotle peppers in adobo sauce, minced
- 2 tablespoons cider vinegar
- 3 teaspoon lime juice
- 1⁄2 teaspoon garlic powder
- 2 medium or 3 small ripe avocados, cut in half and pitted
- 1⁄8 teaspoon salt, or to taste
- 2 packages (16 ounces each) Butterball® Fresh Turkey Burger Patties
- Thinly sliced red onions
Instructions
Spray cold grate of EGG with cooking spray. Set EGG for direct cooking at 350°F/177°C.
To make barbecue sauce, combine ketchup, brown sugar, peppers, vinegar, 2 teaspoons lime juice and garlic powder in a medium saucepan. Heat until sauce simmers for 3 minutes. Transfer to a bowl to cool.
To make guacamole, scoop avocado pulp into a medium bowl. Mash with a fork until mixture is slightly chunky. Stir in 1 teaspoon lime juice and about 1⁄8 teaspoon salt. Cover tightly with plastic wrap. Set aside.
Season turkey patties with salt. Cook 5 to 6 minutes over medium heat. Turn patties and cook 4 minutes.
Reserve about half the barbecue sauce. Brush remaining sauce onto patties. Cook until patties are no longer pink in centers and meat thermometer inserted in centers reaches 165oF/74°C.
Meanwhile, toast insides of sandwich rolls. To assemble burgers, place patties on bun bottoms. Top with reserved sauce if desired. Add onion slices and guacamole.
Makes 8 servings
