Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Agave Lime-Glazed Turkey Burgers with Cheesy Corn
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 661
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 846 mg
Turkey burgers are the perfect base for building amazing flavors. We glaze the patties with a spiced agave-lime syrup for a caramelized and subtly spicy kick, then top them with a cheesy corn mix – inspired by the iconic Mexican street food elotes – filled with pepper Jack, Cotija, mayo and jalapeño. A generous dollop of avocado crema – smooth, tangy and herbaceous with cilantro – brings it all together, adding richness and brightness.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 661
- Total Fat
- 39 g
- Saturated Fat
- 13 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 34 g
- Cholesterol
- 128 mg
- Sodium
- 846 mg
Ingredients
Agave Glaze:
Avocado Crema:
Cheesy Corn:
Turkey Burgers:
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Directions
- For the agave glaze: Stir together the agave, garlic powder, paprika, cayenne, lime zest, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl.
- For the avocado crema: Blend the cilantro, sour cream, avocado, lime zest and juice, 1 teaspoon salt and few grinds of black pepper in a food processor until smooth.
- For the cheesy corn: Prepare a grill for medium heat.
- Grill the corn, rotating occasionally, until the kernels are blistered throughout, about 4 minutes. Let rest on a plate until cool enough to handle, about 2 minutes, then cut the kernels off the cob into a large bowl. Stir in the cream cheese, Cotija, pepper Jack, sour cream, cilantro, lime juice, mayonnaise, cumin, paprika, garlic, jalapeño and shallot until thoroughly combined. Set aside.
- For the turkey burgers: Spray the turkey patties with cooking spray on both sides. Grill the patties for about 8 minutes, then turn them over and brush a thin layer of the agave glaze on the cooked side. Grill for 2 minutes more, then turn the patties over again and brush the other side with a layer of the glaze. Turn the patties a third time, then divide the cheesy corn among the patties (about 1/4 cup on top of each). Close the lid and grill until the patties are cooked through and the cheese is beginning to melt, about 5 minutes more. Remove the patties to a plate. Grill the buns until toasted, about 1 minute.
- To assemble: Spread about 1 tablespoon of the avocado crema on both sides of each bun. Place a turkey patty on each bottom bun and top with lettuce and a tomato slice. Finish with the top bun.
