Mexican-Style Turkey Burger with Warm Corn-Tomato Salad
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These turkey burgers are full of Mexican spices and lime zest, making them anything but boring. They’re topped with ripe avocado and a sprinkle of Cotija cheese and served alongside a warm and colorful salad.
I had Dino fire up the grill to cook the burgers and toast the buns, but I do like the fact that the recipe has you use one pan to cook the entire meal. Less mess is always a good thing, especially on a busy weeknight.
These were some of the tastiest turkey burgers we’ve had. They didn’t dry out and the flavors worked really well together. I really liked the salad that went alongside, and it made enough to save a little to snack on the next day. Yum!
2 Ears Corn
2 Ounces Cotija Cheese
1 Large Bunch Cilantro
10 Ounces Ground Turkey
1 Teaspoon Mexican Spice Blend (Ancho Chili Powder, Ground Chipotle, Garlic Powder & Ground Cumin)
¼ Cup Panko Breadcrumbs
2 Potato Buns
See Blue Apron for the full recipe.