Spicy Black Bean Turkey Burgers with Cumin-Avocado Spread
These turkey burgers do have a little kick to them. If you’re not one for spicy foods, just eliminate the Jalapeño pepper and cayenne from the burger mix and pick a Cheddar or Swiss cheese to melt on top.
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Spicy Black Bean Turkey Burgers with Cumin-Avocado Spread
- Prep Time: 10 m
- Cook Time: 20 m
- Total Time: 30 m
- Servings: 2
Ingredients
- 1 cup canned black beans drained and rinsed
- ¾ pound ground turkey
- 2 tablespoons minced red onion
- 1 Jalapeño pepper seeded and minced
- 2 tablespoons plain breadcrumbs
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- olive or vegetable oil
- 2 slices pepper Jack cheese
- toasted burger rolls sliced tomatoes, lettuce leaves
- Cumin-Avocado Spread:
- 1 ripe avocado
- juice of 1 lime
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 1 tablespoon chopped fresh cilantro
- freshly ground black pepper
Instructions
- Place the black beans in a large bowl and smash them slightly with the back of a fork. Add the ground turkey, red onion, Jalapeño pepper, breadcrumbs, salt, chili powder and cayenne pepper. Mix with your hands to combine all the ingredients and then shape them into 2 patties. Brush both sides of the burger patties with a little olive or vegetable oil.
- Pre-heat the air fryer to 380ºF.
- Transfer the burgers to the air fryer basket and air-fry for 20 minutes, flipping them over halfway through the cooking process. Top the burgers with the pepper Jack cheese (securing the slices to the burgers with a toothpick) for the last 2 minutes of the cooking process.
- While the burgers are cooking, make the cumin avocado spread. Place the avocado, lime juice, cumin and salt in food processor and process until smooth. (For a chunkier spread, you can mash this by hand in a bowl.) Stir in the cilantro and season with freshly ground black pepper. Chill the spread until you are ready to serve.
- When the burgers have finished cooking, remove them from the air fryer and let them rest on a plate, covered gently with aluminum foil. Brush a little olive oil on the insides of the burger rolls. Place the rolls, cut side up, into the air fryer basket and air-fry at 400°F for 1 minute to toast and warm them.
- Spread the cumin-avocado spread on the rolls and build your burgers with lettuce and sliced tomatoes and any other ingredient you like. Serve warm with a side of sweet potato fries.
Nutrition Facts
Spicy Black Bean Turkey Burgers with Cumin-Avocado Spread
Amount Per Serving
Calories 563
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g35%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 112mg37%
Sodium 1581mg66%
Potassium 1339mg38%
Carbohydrates 33g11%
Fiber 14g56%
Sugar 3g3%
Protein 54g108%
Vitamin A 633IU13%
Vitamin C 16mg19%
Calcium 237mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
These sound really good. How would they be in my cast iron pan?
Hi Martha. They would turn out great in a cast iron pan. I would use a little olive oil or butter in the pan. Sear each side and then finish in a 350°F oven until the burger is cooked through.
Made these and grilled on a copper mat for .7 minutes each side. Delicious! Best turkey burger I have ever made.
These burgers were delicious! I omitted the jalapeño peppers and added a tablespoon of salsa verde instead. Also would cook longer next time. Forgot to buy an avocado so I used a cilantro lime dressing. Makes more than two burgers too!
Made these and they were absolutely delicious. I added a little extra jalapeño. Husband can’t have avocado so the spices that were to go in the spread was put in the ground Turkey. I’ll definitely make these again.
What is causing sodium to be over 2000? That’s extremely high for turkey burgers.
Hi Elizabeth. Thanks for your note. I looked into it and made a correction in the nutritional calculation. It’s still 1500+ cals, but that’s because of the ¾ tsp of salt in the recipe. You could lower or remove that if you are watching sodium.