Rachael Ray's Turkey and Bean Burrito Burger
1 cup cold white or brown rice
1 pound ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons cumin, half a palmful
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning,
(recommended: McCormick Montreal Seasoning)
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4 red leaf lettuce leaves
1 ripe tomato, sliced
4 crusty rolls, split
Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties, then heat 1 tablespoon oil (a turn of the pan) in a large skillet over medium-high heat.
Cook patties 7 to 8 minutes on each side.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion.
Mash to roughly combine, then stir in the sour cream.