Prep 15 mins
Cook 10 mins
This is one of our family's favorites, and it's pretty healthy, too. I usually double the recipe because it reheats beautifully. I haven't tried to freeze the burgers, but I don't know why that wouldn't work.
- 1 1⁄4 lbs ground turkey
- 2 tablespoons cornmeal
- 2 (3 ounce) canschopped green chilies, divided
- 1 tablespoon lime juice, fresh is best but bottled will work
- 1 egg whites or 1 egg
- 3 teaspoons cumin, divided
- 2 teaspoons chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon canola oil
- 1 cup frozen whole kernel corn or 1 (14 ounce) can whole kernel corn, well drained
- 1 (14 ounce) can crushed tomatoes or 14 ounces diced tomatoes
- In a large bowl and using your hands mix together the ground turkey, cornmeal, 1 can of the green chilis, lime juice, egg white (or egg), 2 teaspoons cumin, chili powder, salt and pepper.
- Form turkey mixture into 4 or 5 patties.
- Heat canola oil in a large fry pan, or if making a double recipe an electric griddle works great.
- Fry patties about 3 to 5 minutes on each side or until no longer pink in the middle. If making a double batch, as patties are cooked, keep warm in a 150 degree oven on a heat-proof plate.
- Meanwhile, in a small sauce pan, combine the crushed tomatoes, corn, 1 can chopped green chilis and 1 teaspoons cumin.
- Heat the "salsa" until bubbly and thoroughly hot.
- Serve patties with salsa spooned over the top.
I really liked these turkey burgers. They had a great flavor and the salsa was good too. At first I was nervous to put the salsa on the burgers, but it turned out great. Very quick to make and great for a healthy weeknight meal! Thanks Knitting Granny!