Name: California Chimichurri Turkey Burgers with Crispy Carrot Fries and Avocado Slaw
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs lean ground turkey (93% lean or better); 2 tbsp finely chopped fresh parsley; 2 tbsp finely chopped fresh cilantro; 2 tbsp finely chopped fresh mint; 1 clove garlic, minced; 1 small shallot, minced; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; Zest of 1 lemon; 1/2 tsp kosher salt, plus more for seasoning; 1/2 tsp black pepper; 2 tsp olive oil, divided; 2 large carrots, cut into thin fries; 1/2 tsp chili powder; 1/4 tsp ground coriander; Cooking spray; 1 large ripe avocado, diced; 1 cup shredded red cabbage; 1 cup shredded green cabbage; 1/3 cup thinly sliced radishes; 2 tbsp Greek yogurt (2% or nonfat); 1 tbsp fresh lime juice; 1 tsp honey; 4 whole grain burger buns (look for 4g+ protein per bun); 1 small tomato, sliced; 1/2 small red onion, thinly sliced; Fresh arugula or baby spinach (1 cup)

California Chimichurri Turkey Burgers with Crispy Carrot Fries and Avocado Slaw

CookwithNewsletter

This burger brings a bold twist to the California classic, infusing lean turkey with a punchy trio of herbs and spices for a juicy patty that sings with flavor. Homemade chimichurri-inspired mix ups the umami, while a creamy avocado-cabbage slaw adds crunch, tang, and coolness. Carrot fries—roasted with a chili-coriander kick—deliver the satisfying crisp of fries, but with more nutrients and color. Every bite balances freshness, heat, and brightness, making this a burger you’ll rave about. Packed with protein, fiber, and fresh veggies, it’s healthy without ever feeling like a compromise.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Toss carrot fries with 1 tsp olive oil, chili powder, coriander, a pinch of salt and pepper. Spread in a single layer. Roast for 18-22 min, flipping halfway, until golden and crisp at edges.
In a bowl, gently mix turkey, parsley, cilantro, mint, garlic, shallot, smoked paprika, cumin, lemon zest, 1/2 tsp salt, and 1/2 tsp pepper. Form into 4 even patties, slightly larger than buns.
Heat a large nonstick or cast iron skillet over medium-high. Add 1 tsp olive oil. When hot, add turkey patties. Cook 4-5 min per side, until deeply browned and internal temp hits 165°F (74°C). Rest 3 min.
While burgers cook, make slaw: In a bowl, mix Greek yogurt, lime juice, honey, pinch salt. Fold in diced avocado, both cabbages, and radishes. Chill until serving.
Toast buns cut-side down in pan or oven until golden. Layer arugula/spinach, burger patty, a scoop of avocado slaw, tomato, and onion slices on each bun.
Serve burgers hot with a side of crispy carrot fries.