I have a little confession. One you might not like. Here goes.
I’ve never had a dry turkey burger.
Apparently this is something a lot of people struggle with and I just can’t relate. Never been there, never done that. Sorry.
I hate to brag, but I make a really good turkey burger. Maybe it’s because I don’t treat my turkey burgers like beef burgers, expecting that just a little seasoning is all I need to create a tender, flavorful burger. Maybe it’s because I’ve never really loved the classic summer barbecue rendition, and much prefer “exotic” flavors like peanut, tequila, and brie. Maybe it’s because I don’t know how to do simple (never have), and so I try to cram as much as I can into every juicy bite.Most recently it was mango and black beans. If I had to tell you why that happened, I think it was because there were a good couple weeks months when all my blogging friends were making things with mangos and black beans and I really wanted in on that party. But, I really wanted a turkey burger too. And I find that just about any craving can be rolled up into a turkey burger for maximum taste and ease of delivery.
If you’re still mad at me for my confession, I’m sure you can get over it if you just give these a try. My peace offering to you. Enjoy!
P.S. Remember the roasted mango and habanero salsa? This is another way to use it up, if, say, you want to make Mango-Habanero Glazed Salmon, Tandoori Tacos, and these burgers, all in the same week. I promise, you won’t bored.
P.P.S. We’ve made these both as regular burgers, and mini sliders on lettuce wraps like I showed you with the Thai Peanut Turkey Burger Sliders. Either way is great!
Spicy Mango Black Bean Turkey Burgers
Yield: 6 servings
1 15oz can black beans, drained and rinsed, divided
3 scallions, white and light green parts, roughly chopped
2 cloves of garlic, peeled
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/3 cup cilantro, lightly packed
1/2 cup roasted mango habanero salsa
1 1lb 93% lean ground turkey
1 ripe avocado
1/4 cup (2oz) nonfat plain Greek yogurt
juice from 1/2 lime
small handful of cilantro
salt, to taste
Hamburger buns of choice, greens, tomatoes and onions for serving (or, these make great lettuce wraps, just like my Thai Peanut Turkey Burger Sliders.)
Combine half of the black beans, the garlic, cumin, chili powder, and salt in a food processor and process until smooth. Add the remaining black beans, the cilantro, and the mango salsa. Pulse a few more times, just to combine, leaving some of the black beans whole or in small pieces. Transfer to a large bowl and add the ground turkey. Mix thoroughly and divide into six patties.
Preheat a nonstick skillet or grill coated with cooking spray over medium-low heat. Cook the burgers for about 5-7 minutes, and carefully flip. Cook for another 5 minutes or until cooked through. Serve on buns with the avocado-yogurt sauce, greens, tomato and onion.
Alternatively, prepare mini burgers and serve with bibb lettuce to make lettuce wraps.
To make the avocado yogurt-sauce, puree the avocado, yogurt, lime, cilantro, and salt in a blender until smooth.
Serving Size: 1 burger + sauce (does not include bun or additional toppings)
Amount Per Serving
Total Fat 10.0 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.8 g
Cholesterol 53.3 mg
Sodium 333.4 mg
Potassium 236.4 mg
Total Carbohydrate 20.6 g
Dietary Fiber 6.3 g
Sugars 4.8 g
Protein 20.8 g