Memorial Day dishes: Turkey burgers with spicy mayo and slow cooker black beans

May 22, 2013 

Although here in the warm South we're able to grill throughout the year, I still think there's something special about grilling on Memorial Day.

I love to have the usual hotdogs, hamburgers and potato salad available on the holiday, but I like to add a few slightly different recipes, too.

This turkey burger with spicy mayo is one of my favorite turkey burger recipes. I'm such a fan that I'd prefer it to a beef burger. My husband thinks that's nonsense, of course, but the less potent turkey flavor really allows the chipotle mayo to shine through in this recipe.

To accompany the burger, I love these simple black beans that can be made in the slow cooker. They won't take up valuable fridge or grill space!

I round out the menu with plenty of grilled vegetables -- peppers, onions, mushrooms, tomatoes and asparagus -- and I'm ready to party.

Whatever you and your family are grilling, I hope you have a wonderful holiday weekend!

Turkey burgers with spicy mayo

1 pound ground turkey

1/2 small red onion, minced

3 tablespoons finely chopped cilantro

2 teaspoons Dijon mustard

Salt

Pepper

1/2 cup mayonnaise

1/2 cup sour cream

1 canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce

4 burger buns

Place turkey, onion, cilantro and mustard in a medium bowl. Season with salt and pepper, and mix gently. Shape into four equal sized patties, cover and refrigerate until firm, about 30 minutes.

Using a food processor or blender, puree mayonnaise, sour cream, one chipotle chile and adobo sauce. Cover and refrigerate.

Preheat grill to medium-high. Brush grill with vegetable oil.

Season both sides of patties with salt and pepper. Grill, flipping once, until cooked through, at least 5 minutes on each side. Grill buns until toasted, about 30 seconds. Spread chipotle mayo mixture on buns. Add burgers and toppings (tomato, lettuce, pickles, cheese) as desired.

Slow cooker black beans

Two 15-ounce cans black beans

1 (14.5-ounce) can diced tomatoes

1 can (any size) corn

1/2 large onion, diced

1 large green pepper, chopped

1 package taco seasoning

1/2 to 1 cup of water

Rinse the black beans and put them in the slow cooker. Add tomatoes with liquid, corn, onion, green pepper, seasoning mix and water. Mix ingredients together making sure seasoning is combined. Add more water, as needed, if mixture seems dry. You don't want your beans to burn!

Cover, and cook on low 2 to 4 hours. Before serving, top with cilantro, if desired.

Dawn Minty can be reached at 706-571-8512 and dminty@ledger-enquirer.com. Get more recipes at Dawn's Dish at ledger-enquirer.com/dawn

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