Turkey Burger with Black Bean Avocado Salad

Before summer slips away from us, I wanted to pass on a recipe for some great turkey burgers that I got out of the May/June issue of Weight Watchers magazine. This is another recipe that can be made in bulk and frozen. Thus prepared, you can come home and have them for dinner REALLY fast.

In the picture below, I put a patty on a couple of slices of wheat bread with some spicy mustard and a few thin strips of gruyere cheese. No, I'm not going super exotic with the cheese, I just had some left over from entertaining.

The salad off to the side is a quick creation made by combining a cubed avocado, lemon juice (enough to coat the avocado), a can of black beans (drained), diced onions and some frozen corn. It's seasoned with salt, pepper, and a bit (say a teaspoon or two) of cumin. Just play around with the proportions. For the seasoning add a bit, taste, and add more if necessary. Go easy on the avocado, black beans and corn. Even though they're good for you they contain a lot of points.

Lately, I've also been browning the patties in a non-stick skillet and making a quick turkey parmigiano. After they're browned, make my fast marinara sauce in the pan.

Turkey BurgersWeight Watchers Magazine, May/June 2005
1.25 lbs. Lean Ground Turkey
1/2 cup Fat Free Ricotta Cheese
2 Green Onions (just the green part), finely chopped
2 Cloves Garlic, mashed
2 tsp. Dijon or Brown Mustard
1 tsp. Worcestershire Sauce
Salt and Pepper

Mix in a bowl until all ingredients are combined. Let sit in the fridge until the mix has firmed up, then form into 4 to 5 patties. The batch is 20 points, so depending on how many burgers you make, each burger is 4 to 5 points.