Make it. Eat it. Love it.
Whoops. Looks like my big plans to be cooking all summer for my family and friends while visiting the States for 7 weeks has been completely squashed by large delicious seafood dinners on the water, meals with old friends and long days shopping for baby, that leave me way too tired to start cooking dinner.
I promise I haven’t deliberately neglected the blog or forgotten about my favorite food blogs out there. I have no excuse other than I would just rather dig into some really awesome Mexican food, visit my favorite sushi spot, grab a quick bite at the diner I grew up going to or sit with a large platter of fresh grilled lobster, crab legs, shrimp and mussels starring me in the face, then anything else really. Monday nights at the local seafood joint is all you can eat crab legs. Yep, if you can’t find me, now you know where I’m hiding out. Hey, I live in the desert. In Israel. I haven’t had lobster or crab legs in 2 years and I have been making up for it. Big time.
As much as I’m enjoying all the tastes of New York that I have been away from, I’m slowing down and missing the feeling of a good home cooked meal and luckily, I haven’t missed grill season completely. I have been having many, many lunches comprised of burgers and cheese fries. What? Baby needs the iron and um, cheese fries, what can say? Black bean turkey burgers are a healthy and delicious alternative to all those traditional hamburgers we scarf down in these hot summer months.
These burgers are a change from your usual BBQ staple. Made with ground turkey and black beans with kick from chipotles in adobe and sweetness from one of summers favorite fruits, mango, these burgers are sure to be a huge hit at your next backyard get together. I topped them off with a creamy avocado spread, crunchy cabbage and some sliced mango. Serve with crispy sweet potato fries and you have a new end of summer favorite.
|Turkey Black Bean Burgers with Guacamole Cream||