Southwest Turkey Burgers with Chipotle Yogurt Sauce

Crack open a can of chipotle chilis in adobo sauce. Chop three of the chilis.

Add the chipotle chilis along with 1 tablespoon of the adobo sauce to a bowl with the rest of the ingredients for the sauce. Stir to combine. Cover with plastic wrap and refrigerate until ready to use.

In a medium-sized skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion begins to sweat, soften and becomes fragrant, about 5-8 minutes. Add the jalapeno, garlic cloves, salt and cumin. Sauté another 3 to 5 minutes. Set the sauté pan aside and allow everything to cool to room temperature.

Transfer the ground turkey, corn, and black beans to a large mixing bowl. Once the sauté mixture has cooled, add it to the bowl. Use your hands to mix the meat and sautéed veggies together. Form three burger patties.

In a cast iron skillet (or regular skillet), heat 2 tablespoons of oil to medium-high heat.

Place burger patties on the hot skillet and allow them to cook until the sides firm up, about 5 to 8 minutes.

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 few minutes. Burgers are cooked through once they reach and internal temperature of 165 degrees Fahrenheit or higher. To check for doneness, insert a meat thermometer into the center of the burgers.

Toast the buns in the oven under your broiler.

Roughly chop or smash an avocado and distribute it between three burger buns.

Set patties on top of avocado, douse with chipotle yogurt sauce, add fresh tomato, red onion and lettuce to your burgers and slurp it up!