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1
Preheat a large nonstick skillet, indoor grill pan, or tabletop grill to medium-high heat.
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2
In a medium bowl combine the ground turkey, the finely chopped onion, the Cheddar, chili powder, cumin, jalapeno, garlic, salt, and pepper.
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3
Score the meat with the side of your hand to separate into 4 equal amounts.
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4
Form into 4 large patties no more than 1 inch thick.
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5
Drizzle EVOO on the patties and place them in the hot skillet or on the hot grill.
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6
Cook for 5 to 6 minutes on each side, or until the turkey is cooked through.
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7
While the burgers are cooking, prepare the rest of the meal.
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8
For the cilantro cream, in a small bowl combine the sour cream, chopped cilantro, and salt and pepper to taste.
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9
Next, in a salad bowl combine the chopped iceberg, mango, red bell pepper, and the diced onion.
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10
Cut all around the circumference of the ripe avocado, lengthwise and down to the pit.
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11
Twist and separate the halved fruit.
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12
Remove the pit with a spoon, then scoop the flesh out in one piece from both halves.
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13
Chop the avocado into bite-size pieces and add them to the salad.
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14
Squeeze the juice of 2 limes over the salad and drizzle with about 3 tablespoons of EVOO, season with salt and pepper, and toss to coat.
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15
Serve the Cheddar-studded turkey burgers topped with a little of the cilantro cream on toaster cakes and a mound of the iceberg salad alongside.
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16
Get your juices flowing!
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17
To get lots of juice from your lemons and limes, heat them in a microwave for 10 seconds on High before you juice them.
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18
When you are juicing lemons, remember to hold them cut side up when you squeeze them so the pits remain with the lemon and not in your recipe.
