Quinoa-Black Bean Turkey Burgers

A healthy spin on the traditional turkey burger

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
265
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
  • 1 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
  • 6 Whole grain buns

For the Salsa

  • 2 Ripe avocados, diced or roughly mashed
  • 1 Small tomato, diced
  • 2 Teaspoons fresh lime juice
  • 1 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
1g
1%
Saturated Fat
2g
8%
Cholesterol
80mg
27%
Carbohydrate, by difference
24g
18%
Protein
22g
48%
Vitamin A, RAE
76µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
29µg
32%
Calcium, Ca
39mg
4%
Choline, total
68mg
16%
Fiber, total dietary
2g
8%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
47mg
15%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
221mg
32%
Selenium, Se
22µg
40%
Sodium, Na
84mg
6%
Water
136g
5%
Zinc, Zn
3mg
38%