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Stretch a Buck Turkey and Bean Burrito Burgers
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Recipe courtesy Rachael Ray, 2008 Ingredients | |
1 cup | cold leftover white or brown rice |
1 pound | ground turkey |
1 (15-ounce) can | pinto beans, rinsed and drained |
Palmful chili powder 1 1/2 teaspoons, half a palmful, cumin | |
1 1/2 teaspoons | coriander, half a palmful |
1 tablespoon | grill seasoning, (recommended: Montreal Seasoning by McCormick) |
1 tablespoon | canola oil |
1 | ripe avocado |
1 clove | garlic, grated or finely chopped |
1 | lime, zested and juiced |
1 jalapeno 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
Directions
Combine rice, meat and beans with spices and grill seasoning. 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. Cook patties 7 to 8 minutes on each side.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole.
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