Ingredients
1 cup fresh or frozen corn, thawed1/2 cup chopped red onion1 small sweet red pepper, chopped2 jalapeno peppers, seeded and minced2 teaspoons olive oil2 tablespoons lime juice2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon chili powder1/8 teaspoon dried oregano1 pound extra-lean ground turkeySAUCE:1 medium ripe avocado, peeled1/2 cup fat-free sour cream2 tablespoons minced fresh cilantro2 teaspoons lime juice1 garlic clove, minced1/8 teaspoon saltSERVING:4 whole wheat hamburger buns, splitShredded lettuce and reduced-fat Mexican cheese blend, optionalSliced tomato and red onion, optional
Preparation
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.
For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. 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.
Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired.
