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1
Saute green onions and garlic in olive oil with a pinch of salt and pepper until soft, 4 to 5 minutes over medium heat.
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2
In a bowl, crumble the turkey and add the salt, pepper and cumin.
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3
In a separate bowl, beat the eggs, with the Worcestershire sauce and barbeque sauce and add to the turkey.
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4
Add the onions and garlic and any remaining liquid in the pan.
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5
This helps the burgers from getting dry.
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6
Add the panko and combine gently by hand until all ingredients are thoroughly mixed.
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7
Separate into 8 patties and let them rest.
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8
Grill the whole peppers until the skins are blackened.
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9
Immediately put them in a glass bowl and cover tightly with plastic wrap and set aside until the skins are ready to peel off easily.
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10
Peel, core and seed.
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11
In the meantime, scoop the avocado out of the skins.
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12
Mash the avocados, leaving some of it chunky.
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13
Add the onions, garlic, cilantro, salt, pepper, cayenne pepper, cumin and Tabasco sauce.
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14
Mix well.
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15
Add the lime juice and blend thoroughly.
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16
Cover and set aside.
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17
Heat grill to high, brush with oil or spray with Pam, and put on the patties.
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18
Lower heat to medium-high.
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19
Cook for 4 to 5 minute.
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20
Dont move them until they are ready to turn.
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21
Turn gently with a spatula and your hand to make sure they dont fall apart.
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22
Cook an additional 4 to 5 minutes and check for doneness.
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23
(I usually put an extra patty which I sacrifice to make sure its cooked properly).
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24
Lower the heat to medium-low and add the cheese and allow to melt.
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25
Brush a small amount of olive oil or mayonnaise on each bun half and lightly toast the buns.
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26
Put a scoop of guacamole on the bottom half of the bun and a slice of the tomato.
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27
Place the burger on top.
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28
Place a slice of chili on top of the burger.
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29
Spread the mustard on the top half and cover the burger.
