Once in a great while, I try something new and all three kids love it. Tonight’s dinner was a whopping success to the point they were arguing over the leftovers. Music to my ears 
Thank you, Paula Deen! The burgers were moist and had great flavor, and, according to my ketchup-crazy kids, didn’t need any condiments. It’s worth mentioning that none of them would even touch the salsa, but grown ups far and wide will love its clean, fresh flavor and the tiniest zing it adds to the burger.
Make this. Trust me. Even if you don’t like black beans, or think that putting tortilla chips in your burger is weird, I think you will love this. You can thank me and Paula Deen later.
These are the makings for the salsa…
Salsa finished! Isn’t it purty?
Here’s the beautiful burgers cooking away in my favorite pan…
And here’s the fantastic finish! It could have used a smaller bun, but it was still delish!
Turkey Black Bean Burgers with Corny Salsa
Adapted from Paula Deen and the Food Network
Corny Salsa:
4 medium tomatoes, diced
1/2 purple onion, finely chopped
1 jalapeno pepper, seeded, de-veined, and finely chopped
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Juice of 1 whole lime
1/2 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
Dash of salt
Burgers:
1/4 cup olive oil
1 1/4 pounds ground turkey
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup crushed tortilla chips (I love Grande multigrain tortilla chips)
1 and 1/2 teaspoons chile powder
1 and 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Directions
For the salsa: In a large bowl, combine all of the ingredients and stir them together. Cover the container and chill the salsa until ready to use.
For the burgers: Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, beans, tortilla chips, and all the seasonings. Use your hands to form the mixture into 8 equal sized patties, working in batches if necessary. Cook the patties until no longer pink in the middle, 4 to 5 minutes per side. Transfer the skillet to the oven and bake for 2 to 3 minutes. Transfer the patties to a paper towel-lined plate to drain.
To serve: Spoon the Corny Salsa mixture over the burgers. Optional: top with avocado slices and sour cream
Registered dietitian. Foodie. Mother of three. Wife. Coach and teammate. Scrapbooker. How to balance it all? I'm learning how to juggle. Check out my blog for family-approved healthy recipes, the occasional treat, and a little nutrition on the side. And maybe a laugh or two :)
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I can’t wait to make these turkey burgers this weekend. They look delicious!!
They were SO good!! I substituted the chili powder, salt, pepper and onion powder all for 1 tbs (give or take) of onion soup mix. For salsa, used parsley in place of cilantro and avocados in place of corn (just went with what I had). Worked very well– and my kids approved too!! (but did insist on ketchup….. Oh well
. Thanks for the inspiration!
Well done, Emma. Your boys are a great testing ground for all these recipes. Get ‘em while they’re young
This looks so delicous- I’m goona give turkey burgers another try!
Thanks,
Thanks, Jeanie! Hope you and your family love them
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