Rachael Ray Turkey and Bean Burrito Burgers
- Ready In:
- 16mins
- Ingredients:
- 17
- Yields:
-
4 burgers
- Serves:
- 4
ingredients
- 236.59 ml brown rice, cooked
- 453.59 g ground turkey
- 425.24 g can pinto beans, rinsed and drained
- 14.78 ml chili powder
- 7.39 ml cumin (half a palmful)
- 7.39 ml coriander (half a palmful)
- 14.79 ml McCormick's Montreal Brand steak seasoning
- 14.79 ml canola oil
- 1 avocado
- 1 garlic clove, grated or finely chopped
- 1 lime, zested and juiced
- 1 jalapeno pepper, seeded and finely chopped
- 1 small red onion, finely chopped
- 118.29 ml sour cream
- 4 lettuce leaves (red leaf)
- 1 tomatoes, sliced
- 4 rolls, split
directions
- Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7-8 minutes on each side.
- While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
- Place burgers on buns with lettuce and tomato and top with sour cream guacamole.
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