I love Mexican food. And by love, I mean in college I was on the two-burritos-a-day plan. I love all seven layers of 7 Layer Dip. Sometimes before a date, I’ll put a lil guac behind the ears.
While experimenting with turkey burgers, I stumbled on this current concoction. It combines flavors you’ll find in most Mexican food and produces a substantial, protein-filled burger, which is great after those strenuous sessions ogling women at the gym.
- 1 1/4 pounds ground turkey
- 1 12 oz can of black beans
- 1 egg
- 1/4 cup plain bread crumbs
- 1 teaspoon cumin
- 1/4 green bell pepper, chopped (if you want to lose feeling of your tongue substitute a hotter pepper like chipotle)
- Small handful of cilantro
1- Crack the egg into a bowl. Add salt and pepper. Beat the mixture with a fork.
2- Add in the ground turkey, can of black beans, chopped green bell pepper, chopped cilantro, bread crumbs and cumin.
3- Mix it up with the fork or be a man and use your hands.
4- You need to assess how wet and cohesive this mixture is. If you can form patties that don’t feel like they’ll crumble like the Cubs in any game of importance, then you’re ready to cook. If they are still wet and not sticking together, add more bread crumbs.
5- Form 5-6 burgers.
6- I grilled mine, but you can easily cook them in a skillet with some oil. Vegetable would probably taste better than olive oil, but I use olive oil whenever possible.
7- Cook 5-7 minutes. Then flip and cook another 7-10. Don’t under cook turkey. Unlike beef, having turkey rare isn’t wise. You’ll know they are cooked after cutting one open. If you see pink, put it back.