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Fiesta Ranch Burgers

Depending on how spicy you like your burgers, add more or less chipotle pepper, which also gives a nice smoky flavor. —Carol Brewer of Fairborn, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

Ingredients

  • 2 egg whites, lightly beaten
  • 1/2 cup canned diced tomatoes, drained
  • 1/2 cup canned black beans, rinsed and drained
  • 1 small onion, chopped
  • 1 tablespoon lime juice
  • 1 to 2 tablespoons chopped chipotle peppers in adobo sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1-1/4 pounds lean ground turkey
  • 1/3 cup fat-free ranch salad dressing
  • 1 tablespoon minced fresh cilantro
  • 5 lettuce leaves
  • 5 hamburger buns, split

Directions

  • In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into five burgers.
  • Broil 4 in. from the heat for 7-9 minutes on each side or until a thermometer reads 165° and juices run clear.
  • In a small bowl, combine the salad dressing and cilantro. Serve burgers with dressing on lettuce-lined buns.
Nutrition Facts
1 each: 357 calories, 12g fat (3g saturated fat), 90mg cholesterol, 745mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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Reviews

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Average Rating:
  • tangomango
    Oct 2, 2013

    Delicious!

  • KyDiane1967
    Feb 2, 2013

    I was a little skeptical at first since the burger mix turned out a little wet, but the burgers held together surprisingly well. My two teenage daughters loved them. In fact, they asked me to write this review. A great healthychoice.

  • adrienne214
    Jun 13, 2010

    These tasted really yucky. They actually lacked taste, maybe I should have used more peppers. The bad thing was the texture. It was really soft and squishy and it didn't look that color in the picture it was grey. I think it would be better made with ground beef or maybe even chicken. Using mexican tomatoes would probably help too. I don't know how this could win a contest.

  • mjlouk
    Apr 25, 2009

    No comment left