Southwestern Turkey Burgers from Sneaky Blends by Missy Chase Lapine

Southwestern Turkey Burgers with Crunchy Jicama "Fries"

I’m usually not a fan of turkey burgers; they’re so bland and hockey-puck-like. The spices in my version punch up the flavor and the Black Bean–Blueberry–Baby Kale Base Blend adds moistness and a “beefiness” to the burgers. Note: Ground dark meat turkey can have even more fat than ground beef, so read the labels and make sure you grab the lean kind.

Nutrition facts (per serving): 317 calories; 4 g fat; 358 mg sodium; 43 g carbs; 8 g fiber; 6 g sugar; 29 g protein



Servings: 4 servings


  • 6 tbls Black Bean–Blueberry–Baby Kale Base Blend Click for Base Blend Recipe
  • 1 tsp Worcestershire sauce
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/8 tsp sea salt
  • A few turns of freshly ground black pepper
  • 1/2 cup ground oats (blitzed in a food processor) or ground flaxseed
  • 12 oz lean ground turkey
  • 4 whole grain English muffins
  • Lettuce, onion, tomatoes, pickled jalapeños (optional toppings)
  • 2 cups jicama sticks, cut into 1/2-inchthick fry-like pieces


  • In a large bowl, whisk together the blend, Worcestershire sauce, chili powder, and onion powder and season with salt and pepper. Add the oats and turkey and mix to combine. Form 4 equal-size balls and gently press them into 1/2-inch-thick patties. Grill for 7 to 8 minutes per side, until cooked through. Serve on toasted English muffins with the toppings as desired, and serve the raw jicama sticks on the side.