Turkey burgers have the reputation of being, well, turkey burgers—dry and dull and characterized only by a paucity of flavor. These turkey burgers defy the norm. They are juicy and flavorful, and the sausage gives them an extra bounce. Turn them carefully in the pan to help maintain the integrity of their burgerness.
MAKES 4 BURGERS
In a medium bowl, combine the ground turkey, sausage, corn, onion, roasted bell pepper, 3 tablespoons salsa, garlic, chili powder, jalapeño (if using), and several grinds of pepper. Gently mix together until just combined. Shape the mixture into 4 burgers about 3/4 inch thick and 4 inches across.
Place a skillet, preferably cast-iron, over medium-high heat, add the oil, and let it get hot, about 2 minutes. Arrange the burgers so they aren’t touching and cook, uncovered, for 6 minutes. Turn and cook 5 to 6 minutes more, until no longer pink in the center, or about 165°F.
Transfer to the bread slices. Top with salsa, lettuce, and red onion and serve.
If cooking these on a grill, refrigerate the burgers for at least an hour and make sure the grate is clean and well oiled. Also brush the burgers lightly with oil before placing them on the grate.
For charcoal-grilled burgers, make a medium-hot fire (see page 12). Cook the burgers for 6 minutes. Turn and cook about 5 minutes more.
For gas-grilled burgers, preheat on high until the grill is hot, about 400°F. Cook the burgers for 6 minutes with the lid closed. Turn and cook about 5 minutes more, again with the lid closed.
