Categories: Hamburgers, Main Dish, Rachael Ray, Tex-Mex, Turkey
Ingredients
- 1 cup brown rice, cooked
- 1 lb ground turkey
- 1 (15 ounce) can pinto beans, rinsed and drained
- 3 teaspoons chili powder
- 1 1/2 teaspoons cumin (half a palmful)
- 1 1/2 teaspoons coriander (half a palmful)
- 1 tablespoon McCormick's Montreal Brand steak seasoning
- 1 tablespoon canola oil
- 1 avocado
- 1 garlic clove, grated or finely chopped
- 1 lime, zested and juiced
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 small red onion, finely chopped
- 1/2 cup sour cream
- 4 lettuce leaves (red leaf)
- 1 tomato, sliced
- 4 rolls, split
Directions
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Combine rice, meat and beans with spices and grill seasoning.
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Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat.
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Cook patties 7-8 minutes on each side.
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While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion.
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Mash to roughly combine, then stir in the sour cream.
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Place burgers on buns with lettuce and tomato and top with sour cream guacamole.