I love burgers and Southwestern food, so why not combine the two in a light and juicy burger? I like to whip these up, pop them in the fridge and cook them later for a quick weeknight meal!
—JAN WARREN-RUCKER CLEMMONS, NC
PREP: 30 MIN. + CHILLING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and minced
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon dried oregano
1 pound extra-lean ground turkey
SAUCE
1 medium ripe avocado, peeled
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt
SERVING
4 whole wheat hamburger buns, split
Shredded lettuce and reduced-fat Mexican cheese blend, optional
Sliced tomato and red onion, optional
1. In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes.
2. For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
4. Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion, if desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.