Quinoa-Black Bean Turkey Burgers

A healthy spin on the traditional turkey burger
Staff Writer

Recipe Courtesy of Fire and Flavor and Brad and Curtis Rempel

FireandFlavor.com partnered with the talented country duo, High Valley, to create this easy, healthy spin on the traditional turkey burger. High Valley is currently on tour with Martina McBride, and their new album is set to release November 18th.

6
Servings
243
Calories Per Serving
Deliver Ingredients

Ingredients

For the Burgers

  • 15  Ounces  canned black beans, rinsed and drained
  • 1  Pound  lean ground turkey
  • 1  Cup  cooked quinoa
  • 1/4  Cup  cilantro
  • Egg, lightly beaten
  • 2 1/2  Teaspoons  grill seasoning, such asFire and Flavor Salmon Rub
  • 1  Teaspoon  fresh lime zest
  • 1/2  Teaspoon  ground cumin
  • 1/2  Teaspoon  sea salt
  • Whole grain buns

For the Salsa

  • Ripe avocados, diced or roughly mashed
  • Small tomato, diced
  • 2  Teaspoons  fresh lime juice
  • Clove garlic, minced
  • Lime wedges, for serving

Directions

For the Burgers

Place black beans in a large bowl and mash with a potato masher or back of fork. Add turkey, quinoa, cilantro, egg, Salmon Rub, lime zest, cumin, and salt. Season with freshly ground black pepper and mix with hands until all ingredients are incorporated. Shape turkey into 6 burgers and refrigerate for 30 minutes.

Preheat grill to medium-high heat.

Grill burgers until charred on both sides (flipping only once), about 5 minutes per side, until meat thermometer registers 165°F when inserted in center of burger. Lightly grill cut sides of buns until lightly toasted and serve burgers with whole grain buns, avocado salsa and lime wedges.

For the Salsa

Prepare salsa by combining avocados, tomato, lime juice, and garlic. Season with kosher salt and freshly ground black pepper and set aside.

Nutritional Facts

Total Fat
10g
14%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
80mg
27%
Carbohydrate, by difference
18g
14%
Protein
22g
48%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
32mg
3%
Choline, total
65mg
15%
Fiber, total dietary
2g
8%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
41mg
13%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
238mg
34%
Selenium, Se
23µg
42%
Sodium, Na
147mg
10%
Water
142g
5%
Zinc, Zn
3mg
38%