Black Bean Chicken Burgers with Corn Salsa

Roast the corn if not already done. You can grill, broil, or pan-sear it until lightly charred. Let it cool completely. You can also used canned roasted corn.
In a medium bowl, combine the roasted corn, diced tomatoes, onions, olive oil, taco seasoning, lime juice, and avocado.
Gently mix to combine. Chill in the fridge while you make the burgers.
In a large bowl, mash the black beans with a fork or potato masher until mostly broken down but still a bit chunky.
Add the ground chicken or turkey, egg, diced onion, taco seasoning, garlic powder, and a pinch of salt and pepper.
Mix everything until just combined. Be cautious not to over mix or the burgers may be tough.
Divide the mixture into 4-5 equal portions and shape into burger patties.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Once hot, add the patties and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F).
In the last minute of cooking, top each patty with Pepper Jack cheese or your cheese of choice. Cover the skillet briefly to melt the cheese.
Serve the burgers on buns or lettuce wraps, topped with a generous scoop of the corn salsa. You can also eat as a bowl on rice or lettuce. Add extra avocado, hot sauce, or any favorite toppings if desired.