Ingredients

Corny Salsa:

4 large ripe tomatoes, diced
1 small onion, finely chopped
1 jalapeno pepper, seeded, de-veined, and chopped
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lime juice
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup frozen corn kernels, thawed

Burgers:

1/4 cup olive oil
1 1/4 pounds ground turkey
1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
1 cup crushed tortilla chips
2 teaspoons The Lady and Sons House Seasoning, recipe follows
1 tablespoon chile powder
1 tablespoon ground cumin
1 avocado, halved, peeled, pitted, and firmly diced, for serving
Sour cream, for serving

The Lady and Sons House Seasoning:

1 cup salt
1/4 cup pepper
1/4 cup garlic powder
1/4 cup onion powder

Directions

For the salsa: In a large bowl, combine all of the ingredients and stir them together. Cover the container and chill the salsa until ready to use.

For the burgers: Preheat the oven to 350 degrees F.

Heat the olive oil in a large skillet over medium-high heat. In a large bowl, combine the turkey, beans, tortilla chips, House Seasoning, chile powder, and cumin. Use your hands to form the mixture into 8 equal sized patties, working in batches if necessary. Cook the patties until no longer pink in the middle, 4 to 5 minutes per side. Transfer the skillet to the oven and bake for 2 to 3 minutes. Transfer the patties to a paper towel-lined plate to drain.

To serve: Spoon the Corny Salsa mixture over the burgers. Top with avocado slices and sour cream.

The Lady and Sons House Seasoning:

Combine all the ingredients. Store in an airtight container at room temperature for up to 6 months.

Recipe Courtesy of Paula Deen