Ingredients
| 1 | (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast |
| ¼ | cup mayonnaise |
| ¼ | cup crushed butter crackers |
| 1 | egg |
| 2 | tablespoons finely diced red onion |
| 2 | tablespoons finely diced poblano pepper |
| 1 | tablespoon chopped cilantro |
| ½ | teaspoon garlic salt |
| ½ | teaspoon paprika |
| A pinch of cayenne pepper | |
| 2 | tablespoons canola oil |
| 4 | slices pepper jack cheese |
| 4 | tablespoons mayonnaise |
| Zest of 1 lime | |
| 2 | teaspoons lime juice |
| 2 | teaspoons siracha sauce |
| 4 | Hawaiian rolls, split |
| 4 | slices pepper jack cheese |
| Toppings as desired: sliced avocado, shredded Romaine lettuce, sliced tomato |
Directions
In bowl, combine ground turkey, ¼ cup mayonnaise, crackers, egg, onion, poblano pepper, cilantro, garlic salt, paprika and cayenne pepper. Divide mixture into 4 portions and shape into patties. Refrigerate 15 minutes.
In skillet over medium-high heat, cook burgers in oil. Cook burgers as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. During last 2 minutes of cooking, top each burger with cheese slice.
In bowl, combine mayonnaise, lime zest, lime juice and Siracha sauce. Spread cut sides of each roll with mayonnaise mixture. Top bottom bun with lettuce, tomato, burger, avocado and bun top. Serves 4.