These burgers are meant to be served open-faced on good quality dinner rolls with a large-sized serving of corn salsa on top. The corn salsa recipe is EASY and is an essential part of the meal. This is great picnic or summer BBQ food. Grab a beer or a margarita and enjoy a lazy August day.
Turkey Burgers with Fresh Corn Salsa (6-8 servings)
- 2 lbs ground turkey
- ¾ cup finely crushed tortilla chips (my children LOVE crushing tortilla chips almost as much as they love stomping on bubble wrap)
- 4 tablespoons chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- ½ teaspoon ground black pepper
- 2 eggs, beaten
- 1 cup grated cheese (I use a Mexican blend)
- Square sourdough dinner rolls, cut in half
- 1 cup prepared Pico de Gallo salsa (I use spicy salsa but you can use whatever makes you happy – I’m all about happy)
- 4 ears of white corn, kernels removed
- 1 can black beans, drained
- 2 tablespoons chopped cilantro
- 3 plum tomatoes, chopped
Pre-heat the BBQ to medium-high.
Combine the turkey, crushed chips, cilantro, chili powder, salt, cumin, pepper, eggs and cheese in large bowl. Using a fork mix it together well. Form 6-8 patties. I find that it is just slightly easier to manage the burgers on the grill if you refrigerate them slightly after you’ve formed them. Even 20 minutes in the fridge will help.
Spray a hearty dose of vegetable spray on your grill otherwise your burgers will stick and you’ll end up eating turkey shards instead of turkey burgers. Grill the burgers on medium until they are cooked through, about 5 minutes per side. If you over-cook them they will be DRY and miserable.
While the burgers are cooking, mix all of the corn salsa ingredients together in a medium-sized bowl.
Serve the burgers open-face on dinner rolls with a good-sized serving of corn salsa on top.