Green Chile Turkey Burgers

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  19 oz Ground Turkey, 99% Lean
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  4 oz Green Chiles, Canned, Diced
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  0.5 tsp Cumin, Ground
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  2 Green Onion (Scallion)(30g)
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  2 oz Cheese, Pepper Jack
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  5 Bread, Hamburger Bun, White(215g)
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  1 Tomato(123g)
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  1 Avocado(150g)

Instructions

1. 1Drain the canned green chiles and slice the green onions. Shred the pepper jack cheese and have all ingredients ready near your cooking station.
2. 2Combine the ground turkey, drained green chiles, sliced green onions, shredded pepper jack, cumin, garlic powder, and salt in a large bowl. Mix with your hands until just combined—do not overmix.
3. 3Divide the mixture into 5 equal portions and shape each into a patty approximately ¾ inch thick. The mixture will be wet; this is normal.
4. 4Heat a large skillet over medium-high heat for 2 minutes. Working in batches if needed to avoid crowding, cook the patties for 5–6 minutes per side until the internal temperature reaches 165°F and the exterior is well browned.
5. 5Toast the hamburger buns in the same skillet over medium heat for 1–2 minutes per side until lightly golden, or set aside untoasted.
6. 6Slice the tomato and avocado while the burgers finish cooking.
7. 7Assemble each burger on a bun with one patty, 1–2 tomato slices, 2–3 avocado slices, and your choice of condiment (mayo or other preferred topping).
8. 8Divide the assembled burgers evenly into 5 airtight containers while warm, keeping tomato and avocado layered to prevent sogginess. Store in the refrigerator for up to 3 days, or freeze patties (unassembled) for up to 1 month.