This burger is perfect for any summer barbecue

These burgers get their bang from jalapeno peppers that are mixed with mayonnaise. Barbecue sauce is mixed in with the turkey giving it extra flavor and keeps the burger moist.

Mix corn kernels and black beans together for a colorful, tasty side dish.

Prepare burgers.

TEXAS TURKEY BURGERS

3/4 pound ground, white meat turkey

3 tablespoons low-sodium barbecue sauce

Salt and freshly ground black pepper

Vegetable oil spray

1 jalapeno pepper, seeded and chopped (about 2 tablespoons)

3 tablespoons reduced-fat mayonnaise

2 whole wheat hamburger rolls

1 small tomato, sliced

Mix ground turkey with the barbecue sauce. Add salt and pepper to taste. Form into 2 patties, about 4 inches in diameter and 1/2 inch thick. Heat a nonstick skillet over medium-high heat and coat with vegetable oil spray. Add the burgers and cook 3 minutes. Turn and cook 3 minutes. Turn heat down to medium and cover the skillet with a lid. Saute 2 to 3 minutes or until a meat thermometer reads 165 degrees.

While burgers cook, mix chopped jalapeno pepper and mayonnaise together.

When burgers are cooked, place each burger on the bottom half of a hamburger roll. Place several slices of tomato on each burger. Spread the mayonnaise on the top half of the roll and close.

CORN AND BLACK BEAN SALAD

Several lettuce leaves

1 1/2 cups defrosted frozen corn kernels

1/2 cup reduced-sodium rinsed and drained black beans

2 tablespoons reduced-fat oil and vinegar dressing

Salt and freshly ground black pepper

Divide lettuce leaves between two plates. Mix corn and black beans together in a small bowl. Toss with dressing and add salt and pepper to taste. Spoon over lettuce leaves.

Tribune News Service