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Mexican Turkey Burgers with Fresh Corn Salsa | Get Inspired Everyday!

Mexican Turkey Burgers with Fresh Corn Salsa

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5 from 1 review



Fresh Corn Salsa:

  • 10 ounces fresh organic corn kernels cut off the cob
  • 12 ounces cherry tomatoes, quartered
  • 1 small bunch cilantro, chopped (1 ounce)
  • 1 Tablespoon jalapeno, veined, seeded, and minced
  • 2 Tablespoons fresh lime juice
  • 1 small bunch green onions thinly sliced, 1 ounce
  • 1 teaspoon sea salt


  • 1 pound ground turkey chub
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon chipotle chile powder
  • 1 clove garlic, minced
  • 1 (8ounce) avocado, for the stuffing
  • 4 portabello mushrooms, 3 ounces each
  • 4 slices sharp cheddar cheese, 1 ounce per slice (omit for dairy free)


  1. Start by combining all the ingredients for the salsa.
  2. Preheat the grill on high heat.
  3. Prepare the mushrooms by removing the caps, and scraping out the gills with a spoon. Run them under water to wash away any dirt, and set them aside.
  4. Thoroughly mix together the ground turkey, sea salt, cumin, chipotle, and minced garlic. It will take a minute or two of mixing before the spices are really integrated.
  5. Peel and pit the avocado and roughly mash it in a small bowl, leaving some chunks.
  6. Divide the meat mixture in half and form 4 small patties with the first half of the mixture.
  7. Spoon the mashed avocado evenly into the middle of each patty.
  8. With the remaining meat mixture, form 4 small patties with your hands. Lay each patty over the avocado and press the edges together to seal.
  9. Place the mushrooms and patties on the grill and immediately lower the heat to medium.
  10. Let the patties cook for about 6-8 minutes before flipping them, (you’ll know they’re ready to flip when they aren’t sticking to the grill).
  11. Top with the slices of cheddar cheese, if you’re using it so that it will have time to melt. Cook for about another 6-8 minutes, (the time will depend on the thickness of your patties).
  12. At this point, check on the mushrooms, if they’re soft remove them from the grill to a serving plate while the burgers finish.
  13. The burgers are done when they have a slight springy-ness to them, if you’re in doubt cut one open to check. Because it’s poultry, you don’t want to see any pink.
  14. To serve, place each burger on a mushroom and top generously with salsa!


If you can’t find fresh corn, try organic sweet corn from the grocery store. Let it thaw in a colander for 1 hour before tossing it in with the rest of the salsa ingredients.
You can also omit the corn altogether and substitute a cucumber instead!

  • Prep Time: 30 mins
  • Cook Time: 15 mins