1/2 cup of fresh or frozen (thawed) corn
1/4 cup chopped red onion
1/2 small sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
1 teaspoon olive oil
1 tablespoon fresh squeezed lime juice
1 clove of garlic, minced
1/4 teaspoon of salt
1/4 teaspoon of ground cumin
1/4 teaspoon of chili powder
A pinch of dried oregano
1/2 pound extra-lean ground turkey
1/2 medium ripe avocado, peeled
1/4 cup fat-free sour cream
1 teaspoon fresh cilantro, minced
1 teaspoon fresh squeezed lime juice
1/2 clove of garlic, minced
Salt to taste
Sauté the corn, onion and peppers in oil in a large skillet until they are tender yet crisp. Stir in the lime juice, salt, cumin, chili powder and oregano. Cook for about a minute longer. Move the sautéed vegetable mixture to a large bowl and allow it to cool slightly. After the mixture has cooled, crumble the turkey into the mixture and use your hands to mix it well. Shape it into equally sized burgers and refrigerate them for at least 30 minutes.
In a small bowl, mash the avocado. Add the sour cream, cilantro, lime juice, garlic and salt. Mix well. Cover and refrigerate until ready to serve.
Lightly coat the grill with cooking oil that has moistened a paper towel. Use long-handled tongs to avoid injury. Place the burgers on the grill over medium heat and cover. You can also broil the burgers in the oven with the pan placed 4 inches below the heat for 4 to 7 minutes on each side. Grill or broil the burgers until the meat thermometer reads 165 degrees Fahrenheit when placed in the center of the burger. The juices should also run clear.
Place the burgers on grilled buns and spoon an even amount of avocado sauce over each one. You may also serve with lettuce, tomato, onion and cheese, if desired.
Makes 2 servings.