Black Bean Turkey Burgers with Guacamole Spread and Grilled Tomatoes

I have to admit that I’m not the biggest fan of ground turkey. I think it’s a texture thing. But if I’m going to do ground turkey, it’s got to be a burger. With turkey burgers on the menu this week, I wasn’t quite sure how I was going to spruce them up… but then it hit me today – add black beans and cilantro and top it with guacamole.  And then, as if that wasn’t crazy enough, add some grilled marinated tomatoes. Now we’re talking.

So if texture was my issue with ground turkey meat, the black beans totally fixed that – it was like the best of both worlds – a lot of the taste of the black beans (I love black beans!), but the turkey held it all together and it was still very meaty (I love meat!). It was the perfect the marriage. I added colby jack cheese, the guacamole spread and grilled tomatoes, and this was seriously one of the best burgers I’ve ever eaten. Seriously. (I know, I’m doing it again.)

And so here’s my new best friend, Mr. Black Bean Turkey burger. Hope we get to hang out again soon. 😉

Black Bean Turkey Burger

 

Black Bean Turkey Burger

1 lb ground turkey
1 14.5 oz can black beans, drained and rinsed
1/2 cup plain panko bread crumbs
1/3 cup chopped fresh cilantro
1/4 cup green onions, diced (white parts too)
2 tbsp olive oil
Juice of half a lime
1 tsp salt
1 tsp cumin
1/2 tsp pepper
Colby Jack cheese (for topping)
Guacamole spread (for topping, recipe below)
Marinated Grilled Tomatoes (for topping, recipe below)
5 buns

1.) Mix the first 10 ingredients together and form into patties (I made 5 burgers).
2.) Grill for about 5 to 6 minutes on each side on a preheated grill over medium-high heat.
3.) Serve on a toasted bun topped with Colby Jack cheese, guacamole spread and grilled tomatoes.

Guacamole Spread
1 ripe avocado, diced and scooped out of shell
2 tbsp sour cream
2 tbsp fresh cilantro, chopped fine
2 tbsp sweet onion, chopped fine
Juice of half a lime
1/4 tsp salt

1.) Place all ingredients in a bowl and stir well, mashing the avocado against the side of the bowl with a spoon until a somewhat creamy texture is achieved.

Marinated Grilled Tomatoes
1 large tomato, sliced thick
2 tbsp olive oil
Juice of 1 lime
1/4 tsp salt

1.) Place all ingredients in a bowl and let the tomatoes sit for 15 to 20 minutes.
2.) Grill for about 3 minutes on each side.

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Grilled Tomatoes

Guacamole Spread

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Chicken, Corn and Caramelized Onion Quesadillas

These quesadillas were a last minute back-up plan that turned into a major success! My original plan for dinner was to make grilled chicken to go with the Guacamole Rice I’ve been craving, but the rain made me re-think using the grill.  And by the way, whoever came up with the concept of Guacamole Rice is a genius!  So I opted for quesadillas, using boiled chicken and veggies that were going to go bad in the fridge (my husband was so proud!!)  The sweetness of the corn and the caramelized onion really made this dish!

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Chicken, Corn and Caramelized Onion Quesadillas

3 sweet onions, julienned
1 tbsp olive oil
3 tbsp butter
1/4 tsp salt
1 chicken breast
2 ears corn, kernels cut off the cob
1/4 cup fresh cilantro, chopped
2 tbsp fresh salsa (I use Publix deli salsa)
Juice from half a lime
1/2 tsp garlic powder
2 tsp cumin
1/2 tsp paprika
Salt and pepper
Butter for cooking quesadillas
6 soft taco sized flour tortillas
2 cups shredded Mexican blend cheese

1.) Bring water in a pot to a boil and add chicken breast, boil for about 20 minutes or until cooked through.  Shred chicken with a fork and knife.
2.) Meanwhile, heat olive oil and butter in a sauce pan over medium-low heat; add onions and salt. Cook for 20 to 25 minutes, or until it starts to get a golden hue.  Stir frequently to ensure onions don’t stick to bottom.
3.) Place corn in a small sauce pan and fill with water. Boil for about 4 to 5 minutes and then drain water.
4.) Combine together shredded chicken, caramelized onions, corn, cilantro, salsa, lime, garlic powder, cumin and paprika. Salt and pepper to taste.
5.) Heat 1 tsp of butter in a non-stick skillet. Place tortilla in skillet, add cheese to one half and add the chicken/corn/onion mixture. Cook until tortilla is browned.

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Guacamole Rice

4 servings of white rice prepared (I use Jasmine)
2 ripe avocados, cubed
1/2 of a medium sweet onion, chopped fine
1/3 cup fresh cilantro, chopped
1/3 cup fresh salsa
Juice of 1 lime
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper

Mix all ingredients together and serve!

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Original Guacamole Rice recipe

And this is what made the meal possible….

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