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Turkey Black Bean Burgers with Corny Salsa Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Turkey Black Bean Burgers with Corny Salsa Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 4 large ripe tomatoes, diced
  • 1 small onion, finely chopped
  • 1 jalapeño pepper, seeded, de-veined, and chopped
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil, plus 1/4 cup
  • 2 tablespoons lime juice
  • 1 15-ounce can black beans, rinsed, drained, lightly mashed and divided
  • 1 cup frozen corn kernels, thawed
  • 1 1/4 lb ground turkey
  • 1 cup crushed tortilla chips
  • 2 teaspoons Paula Deen's House Seasoning
  • 1 tablespoon chile powder
  • 1 tablespoon ground cumin
  • 1 avocado, halved, peeled, pitted, and firmly diced, for serving

Preparation

For the salsa: In a large bowl, combine tomatoes, onion, pepper, cilantro, 1 tablespoon oil, lime juice, 1/2 can of beans and corn and stir them together. Cover the container and chill the salsa until ready to use.

 

For the burgers: Preheat the oven to 350 degrees F.

 

Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, 1/2 can of 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.

 

To serve: Spoon the Corny Salsa mixture over the burgers. Top with avocado slices and sour cream.

 

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