Southwest Turkey Burgers with Avocado Sauce

I'm definitely on a "southwestern" kick lately, but I just love the flavors of the southwestern cuisine. This meal is uh-maz-ing!! Sauteed corn, peppers, onion, and lime juice mixed in with ground turkey made these burgers super juicy and flavorful. Next time I think I'll throw some black beans in, too. 

The avocado sauce may be the best thing I've ever topped a burger with. It's just genius. I'm definitely going to make it over and over again - for tacos, burritos, or just dipping tortilla chips into. Please, do yourself a favor and make these burger pronto.

Southwestern Turkey Burgers with Avocado Sauce
From Taste of Home
Makes 4 Servings
Printable Version


Ingredients
For the burgers:
1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, seeded and chopped (I used a combination of frozen peppers from Trader Joe's)
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 oregano
1 pound extra-lean ground turkey

For the Avocado Sauce:
1 medium ripe avocado
1/2 cup sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt


Directions
In a large skillet saute the corn, onion, and peppers in olive oil until 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. Scoop ground turkey into bowl with corn mixture and mix well. Form into four burgers (I actually made 6) and refrigerate for at least 3o minutes. 

Meanwhile in a small bowl mash the avocado and mix with sour cream, cilantro, lime juice, garlic, and salt. Refrigerate until serving. 

Grill burgers over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. 

Top each burger with 1/4 cup sauce and serve as desired. I topped mine with cheese, red onion and tomato.