Turkey Bean Burgers For Two Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix black beans, ground turkey, Parmesan cheese, bread crumbs, egg, and onion soup mix with your hands in a large bowl. Divide into 6 portions and shape into patties.
• Cook on preheated grill until no longer pink in the middle, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a large bowl, combine first 5 ingredients. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., In a small saucepan, heat beans and tomatoes over medium heat, 8-10 minutes, stirring occasionally. Remove from heat; stir in cilantro. Keep warm., Grill patties, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 4-5 minutes per side. Serve with rice and bean mixture. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a large resealable plastic bag; return to freezer. To use, grill or broil frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

Steps:

• 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.

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.