Here’s another one.  Another one of the recipes I’ve neglected to share because it just wasn’t photogenic.  These burgers just don’t look purdy.  Although this burger certainly isn’t going to win “Best Looking,” it will take the cake in categories like “Ease of Prep,” and “Delicious and Healthy.”

As you may have noticed from my lack of posts, Lloyd and I have been quite the busy couple this summer.  It hasn’t left me much time to blog, let alone cook meals that I fee are worthy of sharing here.  These burgers are perfect for these kind of nights!  (And we have a lot of them!) 

Mexican Burgers

Serves 4

Print this recipe!

Ingredients

• 1 lb. lean ground turkey
• ½ C black beans, rinsed and drained
• ¼ C onion, chopped
• ¼ C cilantro, chopped
• ½ C sharp cheddar
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 egg
• 1 tsp green tobasco
• 1 tsp lime
• olives, chopped (optional, or for garnish)
• salsa (optional)
• guacamole or avocados (optional)

Directions

1. In a large bowl, combine turkey, beans, chopped onion, cilantro, and cheddar cheese. Next, add spices (cumin, onion powder, and garlic powder).
2. Add egg, tobasco and lime. Mix well.
3. Separate your meat mixture into 4 patties.
4. Cook burgers on grill or Griddler until cooked through.  Serve on toasted buns with condiments and garnishes of your choice. 

These burgers come together in a flash and use ingredients that you likely have at your disposal.  Mexican cuisine is easily a favorite in this house, and it’s a bonus that most Mexican fare leaves room for improvising, so that you can adjust it to your liking using what’s handy and keeping it healthier.  I always make my burgers with lean turkey meat in place of beef to shave calories.  I actually prefer the taste, and Lloyd doesn’t seem to mind. 

A few mix-ins (in this case, beans, spices, and cheese) kicks up your burgers and adds some pizazz to dinner.  Putting the cheese in the mixture instead of on top adds some great flavor throughout the patty.  The cilantro makes the burger pop and green tobasco lends some nice spice without the heat.  Smothered in guacamole and served on a toasted bun (hold the olives for me!), this meal is a must-make before summer is over. 

Ole!