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!
Mexican-Style Turkey Burger with Warm Corn-Tomato Salad
Makes: 2 Servings
Calories: About 700 Per Serving
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
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel off and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. Crumble the cheese. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Pit, peel and thinly slice the avocado; top with the juice of 2 lime wedges to prevent browning. Roughly chop the cilantro leaves and stems. Cut the tomato in half; slice one half into rounds; medium dice the other half.
2 Cook the vegetables:
In large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and fragrant. Transfer to a medium bowl and set aside as you continue cooking. Wipe out the pan.
3 Make & cook the burgers:
In a medium bowl, combine the ground turkey, panko breadcrumbs, lime zest, half the cilantro and all but a pinch of the Mexican spice blend (save the rest for garnish). Drizzle with olive oil, season with salt and pepper and stir to incorporate. Form the mixture into two ¾-inch-thick patties. In the same pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium until hot. Add the patties and cook, loosely covering the pan with aluminum foil, 3 to 5 minutes per side, or until cooked through Transfer to a plate and wipe out the pan.
4 Make the salad:
While the burgers cook, add the diced tomato, remaining cilantro, half the green tops of the scallions and the juice of the remaining lime wedges to the bowl of cooked corn. Drizzle with olive oil and season with salt and pepper to taste; toss to thoroughly combine.
5 Toast the buns:
With your knife parallel to the cutting board, cut the potato buns in half horizontally. In the same pan used to cook the burgers, heat 2 teaspoons of olive oil on medium until hot. Add the potato buns, cut side down, and toast 1 to 2 minutes, or until lightly browned. Transfer the toasted buns to a clean work surface.
6 Plate your dish:
Place a cooked burger patty onto the bun bottoms. Top each with half the avocado and tomato slices. Season the avocado and tomatoes with salt and pepper. Sprinkle the cotija cheese on top and garnish with the remaining spice blend. Divide the burgers and corn salad between 2 plates. Garnish the salad with the remaining green tops of the scallions. Enjoy!
Big Flavors Rating: 4 Stars