In the fresh meat case
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Prep Time: 0 min
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Cook Time: 40 min
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Serves 4
- 632
Calories
- 32G
Protein
- 462MG
Sodium
- 8G
Sat.fat
- 5.5G
Sugar
In the fresh meat case
Ingredients
1 cup corn kernels
1 cup black beans
1 cup grape tomatoes, halved
1 avocado, chopped
6 cups mixed greens
2 cups corn tortilla chips
1/2 cup grated Monterey Jack cheese
1 egg
1/3 cup finely crushed corn tortilla chips
2 tbsp. grated onion
2 tbsp. chopped fresh cilantro
1 tbsp. ground chipotle powder
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
Lime Dressing:
1/3 cup lime juice
1/4 cup olive oil
1/4 cup chopped fresh cilantro
1 tbsp. finely grated lime zest
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
Lime Dressing: Whisk the lime juice with olive oil, cilantro, lime zest, garlic, cumin, salt and pepper. Divide into two equal portions.
Combine corn, black beans, tomato and avocado with half the dressing; set aside.
Preheat the grill to medium-high; lightly coat the grate with cooking oil. Gently mix the ground turkey with the egg, crushed tortilla chips, onion, cilantro, chipotle powder, garlic, salt and pepper. Form into 4 burgers.
Grill burgers, basting with remaining dressing, for 6 to 7 minutes per side or until well-marked and cooked through.
Scatter the corn mixture over the mixed greens. Top with burgers. Garnish with tortilla chips and cheese.
To get the most juice out of your limes, roll on a flat surface before cutting and squeezing.
Using corn tortilla chips makes this burger and salad gluten free!
Turkey Burger and Veggie Nacho Platter
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