Past Recipes
Southwestern Turkey Burgers

Southwestern Turkey Burgers with Corn and Black Bean Salad

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Why do beef burgers get to have all the fun? We’re embracing Southwestern flavors in these juicy turkey burgers, which are infused with ancho chile, cumin, garlic, and scallion and served over crisp Boston lettuce for a lighter take on the traditional bun. Melty Monterey Jack cheese and a dollop of chipotle aioli round out this superb seasonal dinner.
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

  • Calories 790
  • Protein 43g
  • Total Carb 31g
  • Total Fat 57g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head Boston lettuce
    • 1
    • head Boston lettuce
  • scallions
    • 3
    • scallions
  • lime
    • 1
    • lime
  • ears corns
    • 2
    • ears corns
  • garlic
    • 2 cloves
    • garlic
  • red onion
    • 1
    • red onion
  • black beans
    • 1 cup
    • black beans
  • ancho chile powder
    • 1/4 teaspoon
    • ancho chile powder
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • ground turkey
    • 12 ounces
    • ground turkey
  • Monterey Jack cheese
    • 2 slices
    • Monterey Jack cheese
  • chipotle paste
    • 1/2 teaspoon
    • chipotle paste
  • mayonnaise
    • 2 ounces
    • mayonnaise

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Pat Boston lettuce dry with paper towel and pull off 4 large leaves for wraps, stacking 2 on each serving plate. Trim and discard scallion roots and thinly slice; reserve a pinch of scallion dark greens for serving. Halve lime. Shuck corn, discarding husks and silk, then slice kernels off cobs into a bowl. Mince garlic. Peel onion and cut into small dice. Rinse black beans.

  2. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add garlic, remaining scallions, and ⅛ teaspoon salt. Cook, stirring, until aromatics are soft and fragrant, about 5 minutes. Remove pan from heat. Transfer half of aromatics to a medium bowl and reserve for making burgers; keep remainder in pan for the next step.

  3. Cook Corn and Black Beans

    Cook Corn and Black Beans

    Return pan with remaining aromatics to medium-high heat, and add ½ tablespoon olive oil. When aromatics are sizzling, add corn and onion and sauté, stirring, until soft and beginning to brown, about 5 minutes. Then, add beans, squeeze over juice of ½ lime, and season with ¼ teaspoon salt and pepper. Remove pan from heat and divide corn and black bean salad between serving plates with lettuce wraps. Reserve pan for Step 5.

  4. Form Burgers

    Form Burgers

    Add spice mix, ½ teaspoon salt, and pepper as desired to medium bowl with reserved aromatics. Pat turkey dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each—burgers tend to puff up when cooked, so this helps them cook evenly and keep their shape.

  5. Cook Burgers

    Cook Burgers

    Wipe pan from corn and beans clean and return to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add burgers and sear until browned on bottom, 3-4 minutes. Flip burgers and top with Monterey Jack, then reduce heat to medium and cover pan. Sear until cheese is melted and burgers are cooked through and no longer pink, 5-6 minutes more.

  6. Make Aioli and Plate Burgers

    Make Aioli and Plate Burgers

    While burgers cook, add chipotle paste (skip or use half for less heat) to container with mayonnaise and stir to combine, then taste and season with salt and pepper. Top lettuce wraps with Southwestern turkey burgers and a dollop of chipotle aioli. Sprinkle over reserved scallions and enjoy with corn and black bean salad.

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