Turkey Black Bean Burgers with Corny Salsa

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 325.9
  • Total Fat: 19.7 g
  • Cholesterol: 51.3 mg
  • Sodium: 112.7 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 5.2 g
  • Protein: 18.7 g

View full nutritional breakdown of Turkey Black Bean Burgers with Corny Salsa calories by ingredient
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This recipie is from Paula Deen - Food Network This recipie is from Paula Deen - Food Network
Number of Servings: 8


    4 large ripe tomatoes, diced
    1 small onion, finely chopped
    1 jalapeno pepper, seeded
    3 tbsp chopped fresh cilantro
    1 tbsp olive oil
    2 tbsp lime juice
    1/2 (15-oz ) can black beans, rinsed drained and lightly mashed
    1 cup frozen corn kernels, thawed

    1/4 c olive oil
    1 1/4 lb ground turkey
    1/2 (15 oz) can black beans, rinsed drained, and lightly mashed
    1 c crushed tortilla chips
    2 tsp (The Lady & sons House Seasoning recipe follows)
    1 tbsp chile powder
    1 tbsp ground cumin
    1 avacado, halved, peeled, pitted and firmly diced for serving
    sour cream, for serving

    1 c salt
    1/4 c pepper
    1/4 c garlic powder
    1/4 c onion powder


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

Heat the olive oil in a large skillet over med-high heat. In a large bowl, combine the turkey, beans, tortilla chips, house seasoning, chile powder and cumin. 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. Top with avocado slices and sour cream.

Serving Size: 4 servings

Number of Servings: 8

Recipe submitted by SparkPeople user AUNTIELINDAH.

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