Hamburgers are so central to American cuisine that messing with them can seem almost sacrilegious. And it's kind of perilous to boot. Replace rich beef with low-fat turkey, as in this recipe, and you risk creating a drier, less flavorful burger, a burger unworthy of the name. Here I've countered the moisture problem with vegetables. The sauteed onion and red pepper in the burger and the salsa on top of the burger make up for any dryness in the turkey. The Creole seasoning, in combination with the salsa, makes up for turkey's relative lack of flavor. I'm not the kind of diet-conscious eater who reflexively reaches for the low-fat alternative to every dish, but this low-fat burger is really delicious and satisfying.

Ingredients

Salsa:

• 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

Burgers:

• 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

Directions