Cuban Turkey Burger with Wild Rice and Beans Salad

Cuban Turkey Burger

A burger can be a stand-alone meal. What other dish looms as large in the imagination? Thick and flavorful with crisp toppings and carefully chosen condiments – nearly everyone has a favorite burger. From classic beef to ground salmon (and including veggie burgers), the combinations are endless. This Cuban Turkey Burger has two kinds of meat, two kinds of vegetables and a special sauce that glues the whole mess together. I think it’s particularly well-suited as a two-fisted meal in itself. So if you want don’t want to read this whole post that’s okay with me. I get it. A big burger and you’re done, right. Who needs a side dish when a burger this big is a meal in itself?

Well, sometimes (I’d argue) we all do. Even the greatest burger is better when its served with an equally delicious partner. Fries are fine. Coleslaw and potato salad are classic accompaniments. But this Cuban Turkey Burger is no casual burger. It takes some planning and some preparation. Which means this burger is a burger designed for summer entertaining. A well-chosen side dish is just the thing to elevate your backyard burger party into a fully realized outdoor dinner party.

Cuban Turkey Burger

I don’t know if turkey is common in Cuba. However, Cuba’s been in the news and on my mind lately. I’ve spent quite a bit of time in Florida and I’ve developed a love of Cuban food. Especially the Cuban Sandwich. This Cuban Turkey Burger borrows flavors from that classic sandwich. It’s topped with pickles and Swiss cheese. I’ve even grilled up a slab of Canadian bacon to give it that much-needed element of sweet pork.

Wild Rice and Beans Salad

Rice and Beans are another Cuban mainstay. I’ve re-imagined this classic combination as a summer salad side dish that’s hefty enough to act as a main course for the vegetarians at your burger party. I’ve kept the Latin influence strong with roasted poblano peppers and summer fresh corn. The flavors are big enough and bold enough that the only dressing this salad needs is big, bright spritz of lime.


Wild Rice SaladCuban Turkey Burger and Wild Rice and Beans SaladCuban Turkey Burger and Wild Rice and Beans Salad

Cuban Turkey Burgers 

Print This Recipe Total time Yield 4Published
Cuban Turkey Burgers and Wild Rice and Beans Salad


  • 1 ½ pound ground turkey
  • ½ cup chopped red onion
  • 3 tablespoon finely chopped parsley
  • 2 teaspoon Dijon mustard
  • coarse salt and freshly ground pepper
  • ½ cup mayonnaise
  • ¼ cup grainy mustard
  • vegetable oil (for brushing)
  • 8 thin slices Swiss cheese
  • 4 sesame seed buns (split)
  • 4 red-leaf lettuce leaves
  • 8 slice cooked Canadian bacon
  • 2 dill pickles (sliced)


Place turkey, onion, parsley, Dijon mustard, and 1 teaspoon salt in a medium bowl. Season with pepper, and mix gently. Shape into four ½‑inch-thick patties, cover, and refrigerate until cold and firm, about 30 minutes.

Mix mayonnaise and grainy mustard together in a small bowl. Cover, and refrigerate for up to 1 day.

Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush grill with oil. Season both sides of patties with salt and pepper. Grill, flipping once, until cooked through, about 5 minutes per side. Top each burger with 2 cheese slices during final 30 seconds of cooking.

Grill buns, flat sides down, until toasted, about 30 seconds. Spread mayo-mustard mixture mixture on bottom bun, top with 1 leaf lettuce, 1 cooked burger, 2 Canadian bacon, slices and some pickles. Sandwich the burger with a top half, repeat with remaining burgers.

Wild Rice and Beans Salad with Fresh Corn and Poblanos 

Print This Recipe Total time Yield 4–6Source Martha Stewart LivingPublished

Frozen corn is easily substituted for fresh in this recipe.

Wild Rice Salad


  • 3 cup water
  • 1 cup wild rice
  • coarse salt
  • 2 fresh poblano peppers
  • 3 tablespoon extra-virgin olive oil
  • 4 clove garlic (peeled and minced)
  • 1 ½ cup fresh corn kernels (from about 3 ears)
  • 1 (15 oz black beans (rinsed and drained
  • freshly ground pepper
  • ½ cup thinly sliced scallions
  • 3 tablespoon chopped fresh cilantro
  • ¼ cup freshly squeezed lime juice


Bring water to a boil in a medium saucepan. Add rice and 2 teaspoons salt. Cover, reduce heat, and simmer until rice is al dente and some grains have split, 45 to 50 minutes. Drain.

Roast poblanos directly over a gas-stove burner or under a broiler, turning often with tongs, until charred on all sides. Place in a bowl, cover with plastic wrap, and let stand for 15 minutes. Rub poblanos with a paper towel to remove skins. Cut a slit down the side of each poblano, and remove seeds. Cut into ½‑inch dice.

Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring often, about 2 minutes. Add poblanos, and cook for 1 minute. Stir in corn, and cook for 3 minutes. Add wild rice and black beans, stirring to coat, and cook for 2 minutes. Season with salt and pepper.

Let cool slightly, then transfer to a bowl. Cover, and refrigerate until cold, about 1 hour. Stir in scallions, cilantro, and lime juice.