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.