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Turkey Black Bean Burgers
For a richer flavor, you can substitute half of the breast meat with ground thigh meat. Panko, Japanese-style breadcrumbs, can be found at most grocery stores.
Serves 4
INGREDIENTS
Salt and pepper to taste
Salsa or another condiment
DIRECTIONS
Serves 4
INGREDIENTS
1 | tablespoon olive oil |
1 | small shallot, roughly chopped |
1 | garlic clove, roughly chopped |
1 | tablespoon ground cumin |
2 | cups homemade or store-bought low-sodium chicken stock |
5 | sprigs fresh thyme |
1½ | pounds ground turkey breast meat |
1 | 5-ounce can black beans, rinsed |
1 | cup shredded Monterey Jack cheese |
2 | eggs |
1 | cup panko |
2 | green onions, trimmed and sliced |
4 | burger buns, cut open |
Salsa or another condiment
DIRECTIONS
- Add the oil to a large skillet and turn the heat to medium-low. Lightly sauté the shallot and garlic until soft. Add the cumin and lightly toast. Add the chicken broth and thyme to the skillet, bring to a soft boil over medium-high heat, then reduce the liquid by about 25%. Allow to cool to room temperature.
- Lightly break apart and spread the turkey in a large mixing bowl. Drain and rinse the beans, then sprinkle over the turkey. Add the cheese, crack in the eggs, then sprinkle in the breadcrumbs and green onions. Add a pinch each of salt and pepper.
- Preheat the oven to 400°F. Pour the stock through a fine sieve directly over the turkey mixture, then mix until combined (do not over mix). Shape into 8-oz. patties and place on a nonstick baking sheet.
- Bake the burgers until the internal temperature reaches 165°F. If desired, grill for a couple of minutes for grill marks and a charred flavor (do not grill first or the burgers will fall apart). Meanwhile, toast burger buns, assemble and top with salsa.