Turkey Burgers with Avocado Sauce

By Shirl

“I love burgers and I love Southwestern food, so why not combine the two in a light and juicy burger? I like to whip these up on a Friday, pop them in the fridge and cook them later for casual weekend entertaining or an exciting family treat!” —Jan Warren of Clemmons, North Carolina

This recipe is:

Contest Winning

Healthy

Ingredients

• SAUCE:
• 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
• 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
• 4 whole wheat hamburger buns, split
• Shredded lettuce and reduced-fat Mexican cheese blend, optional
• Sliced tomato and red onion, optional

Preparation

Step 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.
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 meat 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. Yield: 4 servings.