Mini Black Bean Turkey Burgers

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  15 oz Beans, Black, Canned, Drained
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  3 Green Onion (Scallion)(45g)
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  0.5 tbsp Chili powder
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  0.5 tsp Cumin, Ground
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  0.5 tsp Garlic powder
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  0.1 tsp Cayenne Pepper, Ground
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  0.5 tsp 1/2 tsp salt ($0.04)
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  19 oz Ground Turkey, 99% Lean
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  1 Avocado(150g)
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  1 Lime(34g)
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  0.1 tsp 1/8 tsp garlic powder ($0.02)
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.5 cup Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  0.5 tsp 1/2 tsp sugar ($0.01)
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  5 Bread, Pita(300g)
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  2 Tomato(246g)

Instructions

1. 1Drain and rinse the black beans in a colander. Transfer to a large bowl and mash lightly with a potato masher until partially broken down but still chunky. Add the sliced green onions, chili powder, cumin, garlic powder, and cayenne pepper. Stir until evenly combined.
2. 2Add the ground turkey to the bean mixture and mix thoroughly with your hands until the turkey is fully incorporated and the mixture holds together. Form into 10 small patties, each about 2–2.5 inches in diameter and ½ inch thick.
3. 3Heat a large skillet over medium-high heat for 1–2 minutes. Working in batches if needed, cook the patties 4–5 minutes per side over medium-high heat until golden brown on the exterior and the internal temperature reaches 165°F with no pink visible in the center. Transfer cooked patties to a clean plate.
4. 4While the patties cook, dice the avocado and add it to a blender with the juice from the lime, sour cream, garlic powder, and salt. Blend on high for 30–45 seconds until smooth, adding water 1 tablespoon at a time until the sauce reaches a thick, pourable consistency.
5. 5Slice the tomatoes into thin rounds. Warm the pita bread in the same skillet over medium heat for 1–2 minutes per side until just softened and warm to the touch.
6. 6Assemble each pita by spreading 2 tablespoons of avocado sauce inside, layering 2–3 tomato slices, and topping with 2 cooked patties.
7. 7Divide the assembled burgers evenly into 5 airtight containers while still warm. Store the remaining avocado sauce in a separate sealed container.
8. 8Refrigerate all containers for up to 4 days.