Turkey & Black Bean Burgers with Avocado-Corn Salsa

I was looking for a good, quick dinner idea one night and remembered I had this recipe on file for a black bean cake. What I ended up with is a little more of a burger because I added ground turkey meat, but add some of that salsa and you’re gonna love it with or without the meat. Also, I should mention that the original recipe called for shredded pepper jack cheese (1 1/2 cups) to be mixed into the black bean mixture, which I didn’t do, but that sounds like an awesome addition!

bl bn burger

Turkey & Black Bean Burgers

1 lb ground turkey (or chicken or beef)

1 (15 oz.) can black beans, drained

2 cloves garlic, pressed or minced

1 T taco seasoning mix

1/2 cup Panko

1 large egg, slightly beaten

Salt & Pepper, to taste

1. Combine all ingredients using hands and form into patties.

2. Heat a little bit of oil in a skillet over medium high heat.

3. Gently place patties into hot skillet. They will be fragile. Allow to sear on one side so they will flip easily.

4. Cook through.

5. Serve with salsa.

Avocado – Corn Salsa

avocado, skinned and diced

1/2 cup frozen corn, thawed

1 tomato, diced

1 tsp fresh cilantro, chopped fine

lime juice

salt & pepper

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Parmesan & Chive Quinoa Patties

Wow, these were good! Everyone enjoyed them and I definitely will be making them again. They were the perfect side to my Honey Lime Chicken Kabobs, and just as satisfying as my Rice Fritters but with less mess (always a good thing around here). You should yield about a dozen 2-inch cakes, however size and number will vary.


Parmesan & Chive Quinoa Patties

2 1/2 cups cooked quinoa

4 large eggs, beaten

1/2 tsp sea salt

6 green onions, sliced thin*

1/3 cup fresh shredded parmesan

3 cloves garlic, minced

1 cup panko bread crumbs



1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onions, cheese, and garlic. *When cutting up the green onions, use the entire thing. Add the panko, stir, and let sit a few minutes. If the mixture is too wet add more panko, if too dry add water.

2. Heat 1 T oil at a time in large skillet over medium high heat. Form your patties into approx. 2 ounce/1-inch circles and place into the pan. Fry until bottoms are considerably browned then flip over and cook the tops. Drain on paper towels.

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Bacon Cheddar Potato Cakes

Use your leftover mashed potatoes to create a new side dish full of flavor and crunch. These are really good!

potato cakes

Bacon Cheddar Potato Cakes

2 cups leftover mashed potatoes

4 slices turkey bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

1 egg

1 tsp onion powder

salt & pepper, to taste


1. Combine all the ingredients and form 2 oz. patties.

2. Heat EVOO in skillet over medium-high heat and cook each potato cake for about 4 or 5 minutes on each side until golden brown. *Cook about 3 or 4 at a time so they don’t stick together and you can easily flip them.

3. Drain on paper towel.


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Fish Cakes with Cilantro-Lime Dip

You can use any kind of fish for this recipe, depending on what you like: crab, tuna, etc. I chose tilapia because a) I have a ton of it in my freezer, and b) it’s an extremely versatile and light fish, perfect for all kinds of dishes.  There really is no wrong way to make a fish cake, they are so easy. This recipe uses panko but you could substitute stuffing mix (and even bake it) for a heartier bite. This recipe makes one dozen 2-inch cakes.

fish cakes

Fish Cakes with Cilantro-Lime Dip

6 tilapia filets

1/4 cup chicken broth

EVOO for cooking (about 1/2 cup, divided)

1/2 onion, minced

small jalapeno pepper, minced

1 T dijon mustard

1 egg, slightly beaten

1 tsp dill weed

1/2 tsp salt

1/4 tsp pepper

1 cup panko, or other bread crumbs

Cilantro Lime Dip

1/4 cup fresh cilantro, chopped

1/2 cup sour cream

juice of 1/2 lime (about 1 T+)

dash chili powder

pinch of salt

1. Heat a skillet over medium-high heat with about 1 T EVOO and saute the onion  and jalapeno for about 4 minutes. Add the tilapia and break it down as it cooks, similar to browning ground beef. Remove from skillet and allow it to cool slightly.

2. Wipe out skillet and reheat with the rest of the EVOO.

3. In a large mixing bowl, combine the fish with the rest of the ingredients. Stir to mix together well. Make 2-inch patties.

4. Cook fish cakes in oil for about 3 minutes per side, until golden brown. Drain on paper towel

5. Make the dip by combining all of the dip ingredients well. Chill if possible. Serve with fish cakes.







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