Turkey Burgers with Tomato & Corn Salsa

There's a chill in the air, but not enough to trap us inside yet. So, why not grill a couple more times? This recipe is so easy, so incredibly delicious (and I usually don't like turkey meat, especially as a replacement to beef), and so worth the extra effort it does take. The veggies really keep this turkey burger moist and full of flavor, and the salsa is one of the best I've ever had! I use it as a sort of "base" depending on the ingredients I have on hand for this recipe and whenever I want fresh salsa. The kids all LOVE this recipe, and it sneaks in a few healthy things too.

Turkey Burgers with Tomato & Corn Salsa

Salsa:

12 cherry tomatoes (I use roma all of the time, just scoop out the goopy stuff)
1/2 tsp salt
1/2 c thawed frozen corn kernels (or whatever you've got, cooked if fresh)
1 tbl fresh lime juice (fresh is the best when it comes to citrus juice)
1 clove garlic, minced
1 tbl chopped fresh cilantro (I use more)
2 tsp olive oil
salt & pepper to season

1. Toss the tomatoes with salt and drain in a colander for 15 minutes.
2. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl.
3. Season with salt and pepper and toss well.


Burgers:

2 tbl olive oil
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
1 tbl Chef Paul Prudhommes Blackened Steak Magic (or a Creole spice mix)
1 tsp salt
1 lb ground turkey
ground pepper

1. Heat oil in small skillet over medium heat.
2. Add onion and red pepper and cook until softened, about 5 minutes.
3. Cool to room temp. on a plate lined with paper towels.
4. Combine the onion and red pepper, spice mix, salt and turkey in a large bowl.
5. Mix well and form into 4 large patties.
6. Sprinkle patties with spice mix.
7. Grill over med-high heat until cooked well done.

We serve the burger on a good Pepperidge Farm Onion bun (but use what you like) topped with a hearty spoonful of salsa, and enjoy!
We'll often add cheese, or sliced avacado, tomato and lettuce.