Loaded Tailgater Hot-Blue Turkey Burgers

Sandi Sheppard Recipe

By Sandi Sheppard SandiShep

15 Min
35 Min
Stove Top

This recipe was a big hit with my family, so I hesitated to tell them just how healthy it actually was!!! This was my attempt to offer tailgate-type food that offers big, bold and spicy flavors comparable to calorie-laden hot wings, and it's a very economical meal too!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Healthy AND delicious! This burger isn't as solid as a traditional burger, so using a pita to hold it all together is a great idea. The dip really makes the dish. Serve it with the burger... then make some more to dip veggies in!


1.2 lb
ground turkey
2 Tbsp
jerk seasoning
2 clove
garlic, minced
15 oz
can black beans, rinsed and drained
10 oz
can diced tomatoes & green chilies
3 Tbsp
olive oil, extra virgin, divided
1 large
sweet red bell pepper, cut into strips and halved
1 medium
sweet yellow onion, halved and sliced
2 Tbsp
balsamic vinegar
1 pinch
kosher salt
1 1/2 c
low fat blue cheese dressing (i used wishbone)
2 tsp
hot sauce
1 tsp
celery seed
1/2 bunch
cilantro leaves, chopped
3 large
pita rounds, cut in half
celery stalks, cleaned & cut in half
bag baby carrots, cleaned

Directions Step-By-Step

Drain tomatoes over a small bowl and reserve the drained liquid and place tomatoes into a medium-sized bowl. Rinse and drain black beans, mash and place into bowl with tomatoes. Add the ground turkey and jerk seasoning and mix gently but thoroughly with hands, cover and set aside.
Heat a non-stick skillet over medium-high and add 1 tablespoon extra virgin olive oil. When hot, add the pepper and onion strips, balsamic vinegar and a pinch of kosher salt. Reduce heat to low and cook for 15 minutes, stirring occasionally. Put into the bowl with reserved tomato liquid.
In a small bowl, mix the dressing, hot sauce and celery seed. Mix in the cilantro and refrigerate until needed.
Divide meat into 6 equal portions and shape each portion into an oblong patty and place on waxed paper. Heat 1 tablespoon oil in the non-stick skillet over medium-high and when hot, add 3 patties and cook for 4 minutes on each side. Remove to a plate and repeat with remaining 3 patties.
To assemble, cut fresh Pita rounds in half and put one patty in each. Using tongs, put equal amounts of onion mix over the patties and spoon the Hot-Blue sauce into the Pitas.

About this Recipe

Course/Dish: Turkey, Burgers
Main Ingredient: Turkey
Regional Style: American
Collection: The Great Tailgate!
Other Tag: Quick & Easy

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Feb 12, 2013 - Lisa G. Sweet Pantry Gal shared this recipe with discussion group: Home of the Buffalo Wings
Heather B heatherlb
Feb 4, 2013
Tried this yesterday and it was okay. It was really strange because after the burgers were cooked, they smelled like sweaty armpits. I put A LOT less chili powder and thank goodness I did because they still had too much. I would put 1/2 tsp or less.
Sandi Sheppard SandiShep
Feb 4, 2013
Hi everyone... thanks so much for all the nice comments! To answer a few questions, sorry I omitted the garlic from the Directions, but it goes in with the meat. I called for 1.2 lb meat (a little over 1 lb), that was just the weight of the package I bought, so anywhere from 1 - 1 1/2 lbs will work. Finally, the carrots and celery are just on the side to be dipped into any extra Hot-Blue sauce. Enjoy them!
Christine O'Brien aroma54therapy
Feb 3, 2013
well, I have just assembled the burgers and made the dressing when I noticed the garlic sitting on the counter. I will assume these go into the burgers so I will re-do them. Just thought you would want to know that step was left out of the process. I think these will be wonderful
gloria russell globey3
Feb 3, 2013
Thanks Vanessa I first viewed on my iPhone, pics didn't show.....now I see....Sounds like a great full-nutrition meal....and Quick. :)