Turkey Smashburgers with Roasted Garlic & Poblano Guacamole
These Turkey Smashburgers with Roasted Garlic & Poblano Guacamole take everything I love about a classic smashburger and give it a fresh, flavorful twist. Thin, crispy-edged turkey patties are topped with melty cheese and a creamy guacamole made with roasted garlic and smoky poblano peppers, then tucked into toasted buns.
The turkey gets beautifully browned around the edges while staying tender in the center, and the guacamole adds just the right amount of richness, freshness, and heat.
A Better Turkey Burger
Turkey burgers sometimes get a bad reputation for being dry or lacking flavor, but smashing the turkey thin changes everything.
Cooking the patties in a very hot skillet creates plenty of golden, crispy edges while keeping the centers juicy. The key is to avoid overworking the meat and to get the skillet nice and hot before the turkey hits the pan.
Seasoned with garlic, smoked paprika, salt, and black pepper, the patties have plenty of flavor even before the toppings are added.
The Roasted Garlic Poblano Guacamole
The real star of these burgers might just be the guacamole.
Fresh avocado gets mashed with roasted garlic, charred poblano, lime juice, red onion, and cilantro. The garlic becomes soft, sweet, and almost buttery as it roasts, while the poblano adds a subtle smoky flavor and gentle heat.
It’s creamy without being heavy and has enough brightness from the lime to balance the richness of the burger.
Don’t Skip the Poblano
I know charred a poblano on an open flame can be intimidating, but the char really brings out the best flavor. It also makes it way easier to peel! You will want to make sure to quickly char until the skin is blistered and blackened, then peel and chop it before folding it into the avocado.
That little bit of char makes a huge difference. You get smoky, roasted flavor throughout the guacamole without making it overwhelmingly spicy.
If you like a little more heat, add a sliced jalapeño to the finished burger or leave some of the poblano seeds behind when preparing the pepper.
Crispy Edges and Melty Cheese
Once the turkey hits the hot skillet, you will want to smash it thin and leave it alone alone long enough to develop those crispy, browned edges.
Flip the patties, add a slice of pepper jack or cheddar, and let the cheese melt into all those little crispy edges. The result is a thin, cheesy turkey patty with plenty of texture.
Build the Perfect Burger
Toasted brioche or potato buns are the perfect finishing touch. They’re soft enough to complement the crispy patties but sturdy enough to hold a generous layer of guacamole.
Pile on the turkey patties, spoon over plenty of roasted garlic and poblano guacamole, then add thinly sliced red onion, fresh cilantro, and jalapeño if you want some extra heat.
A squeeze of lime right before serving brings everything together.
Turkey Smashburgers with Roasted Garlic & Poblano Guacamole
Ingredients
For the Roasted Garlic & Poblano Guacamole
- 2 ripe avocados
- 1 poblano pepper
- 1 head garlic
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 2 tbsp red onion finely diced
- 2 tbsp fresh cilantro chopped
- ½ tsp salt
- ¼ tsp black pepper
For the Turkey Smashburgers
- 1½ lbs ground turkey
- 1½ tsp salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp neutral oil
- 4 slices pepper jack cheese
For Serving
- 4 brioche burger buns toasted
- Thinly sliced red onion
- Thinly sliced jalapeño
Instructions
- Heat the oven to 400°F. Slice the top off the 1 head garlic head to expose the cloves, drizzle with 1 tbsp olive oil, and wrap in foil. Roast for 35–45 minutes, until the cloves are deeply golden and soft.1 head garlic, 1 tbsp olive oil
- While the garlic roasts, place the 1 poblano pepper over a gas flame or under the broiler, turning occasionally, until the skin is blackened and blistered all over. Place it in a bowl and cover with plastic wrap. Let sit for 5–10 minutes to steam the skin off. Peel away the charred skin, remove the stem and seeds, and finely chop the pepper.1 poblano pepper
- Scoop the 2 ripe avocados into a bowl and mash until mostly smooth, leaving a few chunky pieces. Squeeze in the 1 tbsp fresh lime juice, then add the chopped poblano, roasted garlic, 2 tbsp red onion, 2 tbsp fresh cilantro, ½ tsp salt, and ¼ tsp black pepper. Mash gently until everything is combined.2 ripe avocados, 1 tbsp fresh lime juice, 2 tbsp red onion, 2 tbsp fresh cilantro, ½ tsp salt, ¼ tsp black pepper
- Divide the 1½ lbs ground turkey into eight loose portions. Get the cast iron skillet hot and lightly coat with 1 tbsp neutral oil.1½ lbs ground turkey, 1 tbsp neutral oil
- Working in batches, place the turkey portions onto the cast iron. Immediately press each one firmly with a sturdy spatula until very thin, about ¼ inch thick. Season each burger with even amounts of the 1½ tsp salt, 1 tsp garlic powder, ½ tsp smoked paprika, and ½ tsp black pepper.1½ tsp salt, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp black pepper
- Cook on the first side for about 2–3 minutes, until the edges are browned and crisp. Flip, add a slice of the 4 slices pepper jack cheese to each of the burgers, and cook for another 1–2 minutes, until the turkey is cooked through and the cheese is melted.4 slices pepper jack cheese
- Spread a generous layer of guacamole over the bottom bun of each of the 4 brioche burger buns. Stack two turkey patties on top, then finish with Thinly sliced red onion and Thinly sliced jalapeño. Add the top bun and serve immediately.4 brioche burger buns, Thinly sliced red onion, Thinly sliced jalapeño
