Black Bean Queso Turkey Burger
10 to 12 burgers
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup Roasted Tomato Salsa
- 2 tablespoons burger seasoning
- 2 tablespoons Worcestershire sauce
- 2 tablespoons canned chipotle in adobo sauce
- 1 teaspoon ground cumin seed
- 3 tablespoons Mazola® Corn Oil
- 2 pounds ground turkey
- ¼ cup minced fresh cilantro
- 1 package (10 ounces) queso fresco cheese, crumbled
- Whole grain or pretzel buns
Toppings, As Desired
- Avocado slices
- Red onion slivers
Spicy Chipotle Ranch Spread
- ⅓ cup Mazola® Canola Oil
- 1 cup creama table cream
- 2 tablespoons loosely packed fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons canned chipotle in adobo sauce (or adjust to taste)
- 1 tablespoon powdered buttermilk
- 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black medium grind pepper
- Combine black beans, salsa, burger seasoning, Worcestershire sauce, chipotles and cumin in a blender or food processor; pulse until blended but still chunky.
- Heat oil in a nonstick skillet over medium heat. When oil is hot, stir in bean and salsa mixture. Cook for 15 to 20 minutes or until very thick and most liquid has evaporated. Mixture will have the consistency of thick paste. Remove from heat and set aside to cool for 10 minutes (or can be prepared ahead and refrigerated).
- Combine bean mixture, ground turkey and cilantro in a large bowl; stir with fork until well blended. Scoop out 1/4 cup of meat mixture onto a large tray and gently flatten into a patty. Scoop 1-1/2 to 2 tablespoons of the queso fresco using a deep bowled spoon and tightly press cheese together. Place cheese on top of turkey patty. Scoop another 1/4 cup of the meat mixture and form into a patty; place on top of cheese and gently seal edges. Repeat for remaining burgers.
- Preheat grill to medium heat and generously oil grill grates (Note: oiling the grill grates is recommended over using grill spray in order to keep burgers from sticking). Grill burgers over Medium Direct heat for 15 to 20 minutes, turning once, until cooked through. Grilling Tip: if burgers are too soft to grill on grates, try using a grill pan. Place burgers on buns and top with desired toppings and a generous amount of Spicy Chipotle Ranch Spread.
- To make Spicy Chipotle Ranch Spread, combine all ingredients in a blender or food processor. Puree until smooth. Serve immediately or cover and store refrigerated for up to 2 weeks.
- Tip: To easily oil hot grill grates, use grill tongs and paper toweling. Fold several sheets of paper toweling and dip, with tongs, into a bowl of vegetable oil. Brush oiled toweling across grill grates.