RecipeTex-Mex Burgers

Nutrition Facts
Amount per Serving
  • Calories: 150
  • Protein: 16 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 2.5 .g
    • Saturated Fat: 1 g
  • Cholesterol: 45 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 3 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 200 mg

Make dinner a fiesta by mixing a few everyday ingredients together—including your favorite BBQ sauce. And by tossing a can of beans into the burger-blend, you’ll automatically bump up the recipe’s fiber and overall nutrition. Feel free to enjoy each patty on a whole grain bun with your favorite fixins (in my house we pile on sliced onions, tomatoes, pickles and guacamole) or serve over a bed of leafy greens to cut carbs. Here’s another fun idea: transform these bites into mini sliders and garnish with festive toppings like roasted tomatoes and jalapeños skewered with toothpicks.

  • Prep time
  • Total Time
This recipe makes 8 burgers
Ingredients:
  • 1 can (15 ounces) kidney beans (about 1 ¾ cups cooked beans), rinsed and drained
  • 1 pound ground turkey meat (93% lean)
  • 1 egg, lightly beaten
  • tablespoons barbecue sauce 
  • ½ cup corn 
  • Kosher salt
Preparation:

Add drained beans to a large mixing bowl and mash by hand using a potato masher (it’s fine to leave chunks and some whole beans throughout). Toss the remaining ingredients into the bowl with the beans and mix thoroughly.

Liberally coat a large skillet with oil spray. Shape mixture into patties and place on the skillet. Mist patty tops with oil spray and sprinkle kosher salt evenly over the tops. Cook over medium-high heat for about 5 minutes, then gently flip, sprinkle kosher salt over the new tops, and cook second side for about 4 to 5 minutes (or until the internal temperature reaches 165 F). 

Serve burgers on lightly toasted whole grain buns and top with optional lettuce, tomato, onions, pickles and ketchup and/or barbecue sauce. 

Try my French Onion Soup Burgers and Dill French Fries with Lemony Dip!