Egg-Free Turkey and Black Bean Burgers
Flavorful turkey and black bean burgers made without eggs, using mashed sweet potato as a binder. Topped with avocado and salsa.
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Ingredients
- about 450 g Ground Turkey
- 1 can (15oz) Black Beans (drained and rinsed)
- 1/2 cup Sweet Potato (cooked and mashed)
- 1/2 cup Corn (canned or frozen)
- 1/4 cup Red Onion (finely chopped)
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 each Burger Buns
- 1 medium Avocado (sliced)
- 1/2 cup Salsa
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the about 450 g ground turkey, 1 can (about 425 g) black beans (drained and rinsed), 1/2 cup sweet potato (cooked and mashed), 1/2 cup corn (canned or frozen), 1/4 cup red onion (finely chopped), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 2Mix these ingredients together thoroughly with your hands or a spoon until everything is evenly distributed. This ensures the flavors meld together well.
- 3Divide the mixture into 4 equal portions and shape each portion into a patty, about 1.9 cm thick.
- 4Heat a grill or a large skillet over medium heat, which is about 175°C.
- 5Cook the 4 patties for 5 to 7 minutes per side. The burgers are done when they are no longer pink inside and reach an internal temperature of 74°C.
- 6Place each cooked patty on one of the 4 burger buns. Top with the 1 medium avocado (sliced) and the 1/2 cup salsa.
- 7Serve the burgers immediately.
Substitutions
Egg → Mashed Sweet Potato
Mashed sweet potato acts as a binder, providing the necessary cohesion without egg.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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