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Rachael Ray Recipe Guide

Makes four servings 1 cup cold leftover white or brown rice 1 pound ground turkey 15-ounce can pinto beans, rinsed and drained Palmful chili powder 1-1/2 teaspoons cumin, half a palmful 1-1/2 teaspoons coriander, half a palmful 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick) 1 tablespoon canola oil 1/2 cup sour cream 4 red leaf lettuce leaves 1 ripe tomato, sliced 4 crusty rolls, split 1 ripe avocado 1 clove garlic, grated or finely chopped 1 lime, zested and juiced 1 jalapeño or serrano pepper, seeded and finely chopped 1/2 small red onion, finely chopped

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties, then heat 1 tablespoon oil (a turn of the pan) in a large skillet over medium-high heat. Cook patties 7-8 minutes on each side. While burgers cook, combine avocado with garlic, lime zest and juice, jalapeño and red onion. Mash to roughly combine, then stir in the sour cream. Place burgers on buns with lettuce and tomato, and top with sour cream guacamole.