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Southwest Burgers

 Southwest Burgers
“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
8 ServingsPrep: 25 min. + chilling Grill: 15 min.


  • 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


  • 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.
  • Using long-handled tongs, moisten a paper towel with cooking oil and

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Southwest Burgers (continued)

Directions (continued)

  • 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.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.