- 1 pound ground turkey breast (I like 80% ground white and 20% ground dark)
- 1 cup black beans, canned or cooked, rinsed
- 2 cups fresh or frozen corn kernels
- 1 tablespoon minced jalapeno
- 1/4 cup green chilies, minced
- 1 teaspoon salt
- 1 teaspoon Montreal Steak Seasoning
- 1 teaspoon cumin
- 1/4 cup chopped cilantro
- 3/4 cup roasted red peppers, chopped small
- Juice 1 lime (~2 tablespoon)
- Roasted Tomatillo Salsa Verde
- Cojita Cheese (or any soft melty cheese)
- Tortilla Chips
- Canola or vegetable oi
- Sour cream with minced chives
- In a bowl mix together the corn, salt, roasted red peppers, jalapeno and lime juice; set aside.
- In another large bowl add the turkey, beans, 1 cup of the corn mixture, green chilies, steak seasoning, cumin and cilantro; gently mix to combine. Do not work the mixture too much.
- Preheat a large non-stick pan over medium heat and add 2-3 tablespoon of oil to the pan.
- While the pan is heating up divide the mixture into 6-8 patties. Make sure to make the burgers even thickness and about 1/2” bigger than the bun (remember shrinkage!). Use your thumb to make a nickel-sized indentation, a little more than 1/4-1/2 inch deep.
- Once the oil is shimmering carefully place the patty, imprint side up into the pan making sure to not overcrowd.
- Cook for 5-8 minutes or until the bottom is golden brown and carefully flip cooking for another 5-8 minutes or until the burger is golden brown and cooked all the way through (temp should be 165F).
- If using cheese, add the last 2 minutes of cooking to melt.
- To assemble place the bottom of the bun down first followed by a few tortilla chips, 2 tablespoon of Roasted Tomatillo Salsa Verde, the burger, top with a few tablespoon of the corn mixture, another tablespoon of theRoasted Tomatillo Salsa Verde and the top of the bun.
- If a sauce is desired mix together some sour cream and chives to spread on the bun.
To amply the flavor, butter the bun and grill it!
- Serving Size: 6