Kevin and I just returned from a 4-day trip to Chicago filled with sight seeing and eating – A LOT of eating. Now that we’re back in NY, we both agreed that a serious detox is in order.
Being that Tuesdays are for tacos, which are not part of the diet plan, I thought I’d take some taco ingredient staples and add them to a low-cal, bunless (sigh) turkey burger. Topped them off with some fresh guac and they were on the table in less than 20! Dare I say we didn’t miss the tacos? Fine, maybe a little, but these guys now have a firm spot within the weeknight dinner rotation and not just on Tuesday.
A few of notes:
I love the cheese on the inside with this recipe – it adds a great caramelized crust to the burgers as it melts vs. adding it on top.
Pre-packaged taco seasoning will totally work here instead – I would skip the extra sea salt.
Not feeling the grill tonight? Bake in a 425º F. oven for 10 minutes.
Mexican Turkey Burgers
Prep time: 15 mins | Yield: 9 medium sized patties
Here’s what you’ll need:
- 1 tbsp. olive oil
- 1 lb. lean ground turkey
- ½ red onion, diced
- 2 jalapeno peppers, ribs & seeds removed, diced
- 1 bell pepper, ribs & seeds removed, diced
- 2 tbsp. cilantro, chopped
- 1 can black beans, rinsed & dried
- ½ cup salsa verde
- 1 cup shredded pepper jack cheese
- 2 tsp. smoked paprika
- 2 tsp. chili powder
- 2 tsp. garlic salt
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. sea salt
- pinch black pepper
How to make ’em:
Heat olive oil in a small saucepan over medium heat. Add diced red onion and jalapeno and cook just five minutes until lightly browned and opaque. Set aside to cool.
In a large mixing bowl, combine all ingredients and spices until just combined and divide into 9 patties (or less if you like ’em bigger). Heat grill pan over medium heat, brush with olive oil, and grill patties for 5 minutes until they’re golden brown on both sides and cooked through.
Garnish with your favorite taco fixings and ENJOY!
