Ingredients

• 12 cherry tomatoes, finely chopped
• 1/2 teaspoon kosher salt, plus additional kosher salt and freshly ground black pepper, for seasoning
• 1/2 cup cooked fresh corn or thawed frozen corn kernels
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh cilantro leaves
• 2 teaspoons olive oil
• Additional kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/2 small red bell pepper, finely chopped
• 1 tablespoon store-bought or homemade Creole spice mix
• 1 teaspoon kosher salt
• 1 pound ground turkey
• Freshly ground black pepper

Instructions

1. To make the salsa: Toss the tomatoes with the salt and drain in a colander for 15 minutes. Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt and pepper and toss well.
2. To make the burgers: Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the onion and red pepper and cook, until softened, about 5 minutes. Cool to room temperature.
3. Combine the onion, pepper, Creole spice mix, salt, and turkey in a large bowl. Season with pepper. Mix well and form into 4 large patties. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium heat. Place the burgers in the skillet and cook until well browned, about 5 minutes per side. Transfer to the oven and cook until firm to the touch, about 6 minutes. Serve topped with the salsa and with Ruthie's Summer Camp Zucchini and Oven Baked Rosemary Chips.