Corn salsa: boil 1-2 ears of corn for 3 minutes, remove, cool. Cut corn from cob. Mix with diced onion, cilantro, S&P, and a dash of white vinegar.
Turkey burger mixture: Dice mushrooms, garlic, and onion. Pan fry mushrooms and onion with some butter. Add the garlic a few minutes later. (Don’t overcook this mixture, it’s supposed to keep the turkey moist.) Set aside to cool. Chop up 1 and a half jalapeños and add to the mixture. When cool mix the mushroom mixture with ground turkey. Add S&P to taste. Form into patties and cook. I used a blow torch to melt the cheese. Serve on a toasted bun with vegenaise and a slice of tomato. Pickles and chips optional.