turkey burgers

Last night, I wanted a quick healthy dinner that would use my ground turkey and butternut squash I had on hand.  As usual, I went to my favorite place for recipe ideas … Pinterest … plugged in the search field “turkey burger butternut squash” and up came a recipe for a Mexican Chicken Burgers.  I love just about any Mexican dish so this piqued my interest, especially since it is Cinco de Mayo week.

Not having the exact ingredients on hand, I improvised a little.  Something to note about ground turkey or chicken burgers, depending on the ingredients and spices you use, it can turn out to be super dry and super bland too.  I’ve learned over my years of trial and error cooking, to add pureed wet vegetables (like squash) and a myriad of spices to poultry burgers to make them delicious.  This recipe I made did not disappoint me or my husband.  It also is a great choice if you are gluten free, dairy free, grain free and refined sugar free.

If possible, use fresh or frozen organic and non-gmo ingredients.  It’s important to the health of our cells to eat foods that have not been genetically modified and that are chemical-free (a topic for another article).

And it’s okay to use some minimally processed foods as long as they are made with whole food ingredients, free from additives and chemicals.  There are times when we have to rely on these foods to help with quick meal preparation.  My dinner last night was an example of how I incorporate minimally processed foods and still keep my meals healthy.

Mexican Turkey Burgers

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 6



1 lb ground turkey, organic and pasture raised

8 oz frozen butternut squash, organic

1/4 red onion, organic

1 Tbsp cumin

1 tsp smoked paprika

1 clove garlic or 1 tsp garlic powder

1 egg

6 Tbsp almond flour

1 lime, juice and zest

1 jalapeño finely diced

1/4 cup cilantro, roughly chopped

Burger Toppings:

Wholly guacamole

Nature’s Promise organic salsa

Red onion, chopped


Add all patty ingredients to a large food processor and blend until thoroughly mixed and onion is chopped fine.  If you do not have a food processor, you can hand chop the onions, garlic and cilantro and add all ingredients to a large bowl and mix with your hands.  Due to the squash, this mixture will be loose and will not form into firm patties.

Heat an indoor griddle or outdoor grill to medium high heat.  If using an outdoor grill, be sure to use a BBQ grilling mat so your patties don’t fall through the grill grids.

Cook the patties for approximately 6-8 minutes per side until cooked through.  Given that this mixture is moist and depending on the size of the patties, it may take longer.

To serve, top your burgers with guacamole, salsa and chopped onion and serve warm with All Natural Alexia French Fries and organic fresh green beans.  Bon appetit!

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