Lightened-Up Turkey Burger Wraps (Printable)

Juicy turkey patties wrapped in crisp lettuce, topped with creamy avocado ranch dressing. A fresh, flavorful meal.

# What You’ll Need:

→ Turkey Burgers

01 - 1.1 lb ground turkey, lean
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
09 - 1 tablespoon olive oil

→ Avocado Ranch Dressing

10 - 1 ripe avocado, peeled and pitted
11 - 1/2 cup plain Greek yogurt
12 - 2 tablespoons mayonnaise
13 - 2 tablespoons fresh dill, chopped
14 - 2 tablespoons fresh chives, chopped
15 - 1 tablespoon fresh lemon juice
16 - 1 garlic clove, minced
17 - 1/4 teaspoon salt
18 - 2 to 3 tablespoons water

→ Assembly

19 - 8 large butter lettuce leaves
20 - 1 medium tomato, sliced
21 - 1/2 small red onion, thinly sliced
22 - 1 small cucumber, thinly sliced

# Steps:

01 - In a large bowl, combine ground turkey, onion, garlic, parsley, smoked paprika, Dijon mustard, salt, and pepper. Mix until just combined without overmixing.
02 - Divide mixture into 4 equal portions and shape into uniform patties.
03 - Heat olive oil in a large nonstick skillet over medium heat. Add turkey patties and cook 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and rest.
04 - While burgers cook, combine avocado, Greek yogurt, mayonnaise, dill, chives, lemon juice, garlic, and salt in a blender or food processor. Blend until smooth, adding water 1 tablespoon at a time until desired consistency is achieved.
05 - Layer two lettuce leaves per serving. Place a turkey patty on each, then top with tomato slices, red onion, cucumber, and a generous spoonful of avocado ranch dressing.
06 - Fold lettuce around the burger and serve immediately.

# Expert Advice:

01 -
  • It's genuinely lighter without tasting like a sacrifice—the avocado ranch does all the heavy lifting in the flavor department.
  • You can have dinner on the table in under 35 minutes, which feels like a small miracle on a busy weeknight.
02 -
  • Don't let the avocado dressing sit too long before serving or the avocado will brown slightly, though the lemon juice slows this down considerably.
  • The lettuce leaves need to be dry when you assemble—a damp leaf will become soggy and tear, so pat them gently with paper towels first.
03 -
  • Make the avocado ranch dressing up to two days ahead and store it in an airtight container in the fridge—it actually tastes better the next day as the herbs have time to infuse.
  • If your avocado is slightly underripe, you can still use it for the dressing since the blender will break it down, but taste and add a splash more lemon juice if it needs brightness.
Go Back