Turkey Black Bean Burgers with Corny Salsa (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 large ripe tomatoes, diced |
1 small onion, finely chopped |
1 jalapeno pepper, seeded, de-veined, and chopped |
3 tablespoons chopped fresh cilantro |
1 tablespoon olive oil |
2 tablespoons lime juice |
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed |
1 cup frozen corn kernels, thawed |
1/4 cup olive oil |
1 1/4 pounds ground turkey |
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed |
1 cup crushed tortilla chips |
2 teaspoons the lady and sons house seasoning, recipe follows |
1 tablespoon chile powder |
1 tablespoon ground cumin |
1 avocado, halved, peeled, pitted, and firmly diced, for serving |
sour cream, for serving |
1 cup salt |
1/4 cup pepper |
1/4 cup garlic powder |
1/4 cup onion powder |
Directions:
1. Burgers:
2. For the salsa: In a large bowl, combine all of the ingredients and stir them together. Cover the container and chill the salsa until ready to use.
3. For the burgers: Preheat the oven to 350 degrees F.
4. Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, beans, tortilla chips, House Seasoning, chile powder, and cumin. Use your hands to form the mixture into 8 equal sized patties, working in batches if necessary. Cook the patties until no longer pink in the middle, 4 to 5 minutes per side. Transfer the skillet to the oven and bake for 2 to 3 minutes. Transfer the patties to a paper towel-lined plate to drain.
5. To serve: Spoon the Corny Salsa mixture over the burgers. Top with avocado slices and sour cream.
6. The Lady and Sons House Seasoning:
7. Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months.
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