RECIPES: Recipe Details

Rate This Burger 
No votes yet

Kansas Jack Stuffed Turkey Burgers with Black Bean Relish

This is a wonderful burger with a surprise filling. The black bean relish can be "heated up" if you like it hotter by adding more of the tomato/green chilies. The garlic toast gives it a nice crunch.

Ingredients 

** Black Bean Relish
1 - 16 oz. can black beans, drained
1/2 cup canned tomatoes with garlic and green chilies, drained
1/2 cup sliced black olives
Juice of 1/2 fresh lime
1/2 teaspoon grated fresh ginger
Generous pinch cajun creole seasoning
Salt to taste
** Stuffing mixture:
1/2 cup canned tomatoes with garlic and green chilies, drained
2 Tablespoons tomato paste
1 1/2 teaspoons grated semi-sweet chocolate
Generous pinch cajun creole seasoning
6 - slices monterey jack cheese, 1 oz. each
** Burger mixture:
2 lbs. ground turkey
2 cloves garlic, minced
1/2 cup canned tomatoes with garlic and green chilies, drained
1/2 cup minced onion
2 teaspoons cajun creole seasoning
12 slices whole grain bread
3-4 cloves garlic, cut in half
Vegetable oil, for forming the patties, the bread and brushing on the grill rack

Instructions 

Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the black bean relish, in a large bowl, combine black beans, 1/2 cup canned tomatoes with garlic and green chilies, 1/2 cup sliced black olives, juice of 1/2 fresh lime, 1/2 teaspoon grated fresh ginger, and a generous pinch cajun creole seasoning. Mix and add salt to taste. Keep refrigerated after combining until burgers are grilled. To make the stuffing mixture, in a small bowl, combine 1/2 cup canned tomatoes with garlic and green chilies, 2 tablespoons tomato paste, 1 1/2 teaspoons grated semi-sweet chocolate, and a generous pinch cajun creole seasoning. Keeping the sliced cheese separate from the stuffing mixture. To make the patties, in another large bowl combine the 2 lbs. ground turkey, 2 cloves garlic minced, 1/2 cup canned tomatoes with garlic and green chilies, drained, 1/2 cup minced onion, 2 teaspoons cajun creole seasoning. Handling the meat as little as possible to avoid compacting it, mix well. Coat your hands with vegetable oil and divide the mixture into 12 equal portions. Flatten the portions into patties to fit the toast. Place 2-3 teaspoons stuffing mixture on each of 6 patties, leaving about 1/4" meat around the edges. Place a slice of cheese on top of the mixture, breaking the cheese as needed to fit the burgers the same. Top each of these 6 patties with a second patty and seal the edges with your fingers. For the bread: lightly brush one side of each of the 12 slices of bread with vegetable oil. Then, rub a cut garlic clove on the bread -- only on the oiled sides, use each cut clove on 3-4 pieces of bread only. Set bread aside on a platter to grill later. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the garlic bread, oiled side down, on the outer edges of the rack to toast lightly. To assemble the burgers: place a piece of garlic toast on a plate, (toasted side down) top with a grilled patty. Place a generous amount of the black bean relish mixture on the patty. Add a second piece of toast, (toasted side up) and serve. Makes 6 burgers

Comments 

This is also quite a healthy burger but tastes like it isn't! Hope you enjoy it too. Teresa