Southwest Turkey Smash Burgers with Corn Salad

Steps

1. Make the sauce: stir the Greek yogurt with half of the lime juice and half of the cilantro; chill until serving.
2. Mix the cumin, chili powder, garlic powder, salt and black pepper in a small bowl to make the spice mix.
3. Divide the ground turkey into 8 loose balls (about 75 g each) without packing them; keep cold.
4. Heat a large cast-iron skillet over high heat and add one third of the canola oil. Add the thawed frozen corn kernels and cook without stirring for 3–4 minutes until charred in spots, then stir and char 2 minutes more. Transfer the corn kernels to a bowl.
5. Add the black beans, diced red onion, jalapeño, the remaining lime juice and the remaining cilantro to the charred corn kernels and toss to make the salad.
6. Wipe the skillet, return it to high heat and add half of the remaining canola oil. Place 4 turkey balls in the pan, smash each flat to about 1/4 inch with a sturdy spatula, and sprinkle with half of the spice mix.
7. Cook 2–3 minutes until deeply browned and crisp at the edges, scrape and flip, top each patty with a slice of the cheddar, and cook 1–2 minutes more until the turkey reaches 165°F (74°C). Move to a plate.
8. Repeat with the last of the canola oil, the remaining 4 turkey balls, the rest of the spice mix and the rest of the cheddar.
9. Build each serving on romaine leaves: stack two patties with sliced tomato and red onion rings, spoon over the lime-yogurt sauce, and wrap or fold the lettuce around them. Serve with the corn salad.