celebrate cinco de mayo:  tex mex turkey burgers and fruit salsa
celebrate cinco de mayo: tex mex turkey burgers and fruit salsa

celebrate cinco de mayo: tex mex turkey burgers and fruit salsa

Will be reposting a few ideas from the homesteading and recipes sections over the next couple of days in prep for Cinco de Mayo.  Muy delicioso!

Even as a committed locavore, I do get a hankerin’ for summer tropical fruits now and again.  A Spring Break trip to DC also introduced me to a new turkey burger recipe so dinner tonight took all those favorite things and voila–a delicious dinner with filled with the taste of summer!

Turkey Burgers and Mango Pineapple Salsa


Burgers–organic ground turkey (1 lb), diced anaheim pepper (or spicier one if desired), diced avocado, sea salt and pepper

Salsa–one mango, fresh pineapple, chopped cilantro, diced red onion, diced anaheim pepper, juice of 1/2 lime, sea salt, pepper


Burgers–In a bowl, combine turkey meat, peppers, avocado, salt and pepper–do not mix too long or the meat will become tough.

I wanted to make several small burgers at once so I used my oven.  I preheated to 400 degrees and placed the burgers on a cookie sheet lined with aluminum foil.  I cooked them until they were cooked all the way through but not well done.

Salsa–While the burgers were cooking, I chopped up the mango and pineapple.  In a bowl, I combined all the ingredients and stirred gently so the mangoes wouldn’t get mushy.  I let sit while the burgers were cooking.  In the future, I will probably make the day before so it sits and takes on the flavor.

When the burgers were done, I removed from the oven and topped with the salsa.  Because I’m gluten free, I did not use a bun.  What a great preview of what summer will bring~enjoy!

One comment

  1. Pingback: Enchi-lotta! Pasta with Turkey Taco Meat | Collegiate Culinaire

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