Grab a bag of tortilla chips and a can of black beans to serve alongside the burgers, and whip up a batch of margaritas for a festive cocktail; find your favorite recipe at southernliving.com/margaritas.
1 large lime
1/4 cup finely chopped red onion
2 garlic cloves, minced
1 tablespoon olive oil
1 cup fresh corn kernels (about 2 ears)
1 avocado, peeled and finely chopped
1/4 cup finely chopped fresh cilantro leaves
1 1/2 teaspoons kosher salt, divided
1 pound ground turkey
1 (4-oz.) can chopped green chiles
1 large egg, lightly beaten
1/2 teaspoon ground cumin
1/2 cup fine, dry breadcrumbs
6 tostada shells, warmed
Toppings: salsa verde, crumbled queso fresco
Garnish: lime wedges
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lime to equal 1 tsp. Cut lime in half, and squeeze juice from lime to equal 1 Tbsp.
Sauté onion and garlic in hot oil in a medium skillet 1 minute. Add corn, and cook 2 to 3 minutes or just until corn begins to brown. Transfer mixture to a medium bowl. Stir in lime zest, lime juice, avocado, cilantro, and 1/2 tsp. salt.
Combine turkey, next 4 ingredients, and remaining 1 tsp. salt. Gently shape mixture into 6 (4-inch) patties.
Grill patties, covered with grill lid, 4 to 5 minutes on each side or until done. Serve on tostadas with corn mixture and desired toppings.
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