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1
For the chipotle yogurt sauce: Add the chipotle chilis along with the adobo sauce into a bowl with the rest of the sauce ingredients.
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2
Stir to combine.
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3
Refrigerate until serving.
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4
For the Southwest Turkey Burgers: In a medium-sized skillet, heat half of the olive oil over medium heat and add the chopped onion.
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5
Saute until the onion begins to sweat, soften and become fragrant, about 8 minutes.
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6
Add the jalapeno, garlic cloves, salt and cumin.
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7
Saute another 3 to 5 minutes.
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8
Add the corn and saute until corn kernels are plump and cooked, another 3 to 5 minutes.
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9
Add the black beans and continue to cook, stirring consistently just until black beans are hot.
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10
Set the saute pan aside and allow everything to cool to room temperature.
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11
Once the saute mixture has cooled, combine it with the ground turkey meat in a large mixing bowl.
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12
Use your hands to mix the meat and sauteed veggies together.
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13
Form three burger patties.
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14
In a cast iron skillet (or regular skillet), heat remaining half of the oil to medium-high heat.
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15
Place burger patties on the hot skillet and allow them to cook until the sides firm up, about 5 to 8 minutes.
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16
Flip the burgers and cook them on the other side until the burgers feel firm when poked and are cooked all the way through, another 5 to 8 minutes.
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17
Open up the buns, put them on a tray and toast in the oven under your broiler.
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18
Spread the mashed avocado onto the cut side of the three burger buns.
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19
Set patties on top of avocado, douse with chipotle yogurt sauce, add a slice of fresh tomato, red onion and lettuce to your burgers.
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20
Add the top bun and scarf it up!
