MAIN ARTICLE:
Turkey and Bean Burrito Burgers
1 cup cold leftover white or brown rice
1 pound ground turkey
1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 tablespoon grill seasoning
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeño or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4 red leaf lettuce leaves
1 ripe tomato, sliced
4 crusty rolls, split
Combine rice, ground turkey and beans with spices and grill seasoning. Form 4 large patties.
Heat oil in large skillet over medium-high heat. Add patties and cook for 7 to 8 minutes on each side, turning once.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeño and red onion. Mash to roughly combine, then stir in the sour cream.
When burgers are done, place a patty on each of 4 bottom buns. Cover with lettuce and tomato, and top with sour cream guacamole. Cover with top buns. Yields 4 servings.
