Show Subscription Form

Southwest Burgers Recipe
Southwest Burgers Recipe photo by Taste of Home

Southwest Burgers Recipe

Read Reviews
3.5 8
Publisher Photo
“This is my lightened up version of a cheese stuffed gourmet Southwest burger I loved from a stand in Texas. This version is just as good but better for the waistline.” —Deborah Forbes, Fort Worth, Texas
TOTAL TIME: Prep: 25 min. + chilling Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Grill: 15 min.
MAKES: 8 servings


  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small red onion, finely chopped
  • 1/2 cup frozen corn, thawed
  • 1/4 cup dry bread crumbs
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound extra-lean ground turkey
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup salsa
  • 8 slices pepper Jack cheese (1/2 ounce each)
  • 8 whole wheat hamburger buns, split
  • Lettuce leaves, tomato slices and red onion rings

Nutritional Facts

1 burger (calculated without optional toppings) equals 341 calories, 10 g fat (4 g saturated fat), 45 mg cholesterol, 698 mg sodium, 42 g carbohydrate, 7 g fiber, 24 g protein. Diabetic Exchanges: 3 starch, 2 lean meat


  1. In a large bowl, coarsely mash beans. Stir in the onion, corn, bread crumbs, chilies, Worcestershire sauce and seasonings. Crumble beef and turkey over mixture and mix well. Shape into eight patties. Refrigerate for 1 hour. Combine mayonnaise and salsa; refrigerate until serving.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
  3. Top with cheese; cover and grill 1-2 minutes longer or until cheese is melted. Serve on buns with toppings if desired. Yield: 8 servings.
Originally published as Southwest Burgers in Taste of Home August/September 2008, p15

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Southwest Burgers

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 14, 2015

"I liked the flavor, but it did taste more like a southwestern meatloaf then a burger. For personal and diet reasons we didn't add corn or bread crumbs. After reading all the problems of them falling apart I used all ground beef (turkey doesn't seem to be as firm) and did try an egg. Used oil on the grill to keep from sticking and falling apart and it did "OK". Don't see this as something I would really make again, maybe in a meatloaf pan I might."

Reviewed Aug. 24, 2011

"I was so dissapointed with this recipe....I made these for dinner last night and followed the recipe to a tee...they fell apart on the grill. I couldnt flip them without them going into pieces...maybe they should have had an egg to hold them together. I had 8 people over for dinner and had to send my husband to the store to get some ground beef at the last minute to cook some regular ones. What a stressful mess. I thought they had good flavor, but had to eat them with a fork...not on a bun!!!just sayin.....

11 minutes ago · LikeUnlike."

Reviewed May. 29, 2011

"The flavor of these was okay but they fell to pieces when you tried to flip them on the grill!"

Reviewed Sep. 6, 2009

"This recipe is great, my wife even enjoyed these. This is a keeper in my book. It is healthy also.


Reviewed Aug. 8, 2009

"Looks like too many ingredients - and since I don't grill, I look for recipes that suggest alternate methods."

Loading Image