Oh, Daylight Savings. How I am not a fan of thee. I've been going to sleep an hour earlier than usual to make sure I'm not losing any sleep this week. I can't afford to be cranky when I'm teaching. Waking up at 6:30 a.m. when it's still dark outside is hard enough. But I've also got to pack lunch, pack for Weight Training, clean my dishes, eat breakfast, pick out an outfit, and be out the door by 7:40. That's why I've been loving burgers this semester. I can just put one in the oven and let it bake while I go do my thing. Flip, let it bake and do my thing again.
I adapted a bit from the original recipe because I didn't like how it was made. The original had you make a "corn salsa" by mixing salsa and corn together and then spreading that over the patties as they bake. But I'm going to freeze all but one of the burgers, so I didn't want to deal with making an individual serving of corn salsa every time I make these at 6:30 in the morning, still half asleep. So, instead, I added the corn into the patty mixture. I'd probably spread a bit of salsa on top after flipping them in the oven since that would take but 2 seconds.
Mexican Turkey Burgers
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped [I replaced this with celery]
- 2 cloves garlic, minced
- 1/2 cup corn
- 1 1/3 pound ground turkey
- 1 (1.25 oz) package taco seasoning mix
1. Preheat oven to 450F (230C). Coat a medium baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. Remove from heat, and cool slightly.
3. In a large bowl, mix the onion mixture with the turkey, taco seasoning, and corn. Divide into 6 patties. Arrange patties in the prepared baking dish.
4. Bake the patties 10 minutes in the preheated oven. Drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. Continue baking 10 minutes, to an internal temperature of 165F (75C).