Black Bean Sequel

I didn't forget about my promise to elaborate about the Southwestern Turkey Burgers that I made last week. These originated from my mom's kitchen several years ago as an alternative to the traditional burger (my mom, sister, and I all steer clear of red meat). My mom makes hers with lean ground turkey, rotel tomatoes, and black beans. I love black beans, so anything with them in it is almost always delicious to me! These turkey burgers are perfect for freezing. In fact, I always freeze the entire batch first - even if I'm grilling some the same day. I think the freezing process helps to hold together the robust burgers. In addition to turkey burgers, I recently made my famous fresh and zesty salsa, and a pot of mexican chicken + tortilla soup. Yum! Usually the turkey burgers last a month or so in the freezer, but this time Vincent had eaten all of them by the time my shift was over :) If that's not incentive to try these, I don't know what is!

Southwestern Turkey Burgers
1 package of lean ground turkey (about 1 lb)
1 can reduced sodium black beans, drained and rinsed
1/4 cup minced purple onion
2 scallions, chopped
1 egg, lightly beaten
1/4 cup panko bread crumbs
1 head of fresh cilantro, chopped
1/2 tsp worcestershire sauce
1/2 - 1 tsp crushed red pepper
2 tsp hot pepper sauce (I used Crystal)
1 tsp cracked black pepper
2 tsp sea salt
1 1/2 tsp cumin
1 tsp oregano

This is simple. Get ready! Mix together all of the ingredients except the turkey. Break up the ground turkey and incorporate it into the vegetable and spice blend just until mixed - do not over mix or the meat will be tough when grilled. Line a sheet pan that will fit into your freezer with parchment paper. Use a 1/3 cup measure to portion out the turkey burgers. Fill the measuring cup, lightly packing in the burger mix with your fingers. If you dip your fingers into cold water it will help to prevent the meat from sticking. Turn out the 1/3 cup portion into your hand and roll the burger into a ball, place it onto the parchment lined baking sheet, and press out into a burger shape. Once all of the burgers have been formed, cover with saran wrap and freeze for about 2 hours. Wrap each burger individually in saran wrap and store in a ziplock bag for up to 2 months. When you are ready to eat them, defrost the burgers in their saran wrap in a dish filled with a little cool water for about 2 hours. Heat a griddle pan on medium heat and grill on each side about 3-4 minutes. Top with a slice of cheese at the end if you desire! Serve with sliced avocado, spicy mustard, and a hefty serving of baby lettuces on a whole wheat bun, or eat it with a small portion of brown rice with a side salad!

Turkey Burger with Slightly Singed Sweet Potato Fries

Okay - forgive the sweet potato fries. I wasn't paying enough attention. Now... for the next thing! I have been making this fresh salsa since last spring. Vincent's mom was coming over and I wanted a snack but wasn't really sure what to make. My mom makes a similar salsa for pool snacking, so I followed through with creating another rendition of her black bean use. Fresh and Zesty Salsa, yum yum! Vincent loves this salsa and it's perfect to make on the weekend and have as a light snack throughout the week. We like to eat it with blue corn chips, but it's great on anything!

Fresh and Zesty Salsa
1 can reduced sodium black beans, drained and rinsed
1 can corn, drained and rinsed
5-7 roma tomatoes, seeded and diced
3 scallions
1 head of cilantro
1 large or 2 small Anaheim peppers with seeds, diced
1 tsp Cumin
Mexican Hot Sauce
Zest and juice of 1 lime
Salt and Pepper


Chop it up, throw it in a bowl, mix it and enjoy! If you plan on serving this at a party, you can dice an avocado too! I try not to do that every time so that the avocado doesn't brown. 

It's so good - you won't be able to stop eating it!

If you think that all of the ingredients of the past two recipes are entirely too similar, think again. How many times have you been to a mexican restaurant and deliberated over which special to order before deciding? They all have the same ingredients - but they are oh so different. Anything with black beans and/or cilantro usually tastes amazing, so if you agree I would definitely suggest theses recipes. The burgers are flavorful and healthy - packing much needed protein with a low fat to protein ratio, along with many veggies that are incredibly nutritious! The salsa is fresh and cooling - a perfect snack! And now, a hot and comforting mexican chicken soup!

The last few times that I have eaten at Newks, a fresh sandwich/salad place in Shreveport (my soon to be new home), I have ordered the pesto chicken sandwich and tortilla soup half and half combo. The mexican tortilla soup has a base of onion, celery, carrot, tomatoes in their juice and chicken stock. It is bulked up by black beans and corn, a mexican staple, and shredded chicken adds a healthy touch. a dab of sour cream, crunchy tortilla strips, and a few slices of cool and creamy avocado are perfect toppers for this yummy bowl of soup!

Mexican Chicken Soup