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1
For the sweet potato fries, preheat the oven to 425 degrees.
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2
Wash and dry the potatoes
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3
With the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces.
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4
Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.
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5
On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes.
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6
Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt.
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7
Meanwhile, in a large bowl, mix the lean ground turkey with the diced chiles and season with salt and pepper.
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8
Shape into patties and refrigerate until ready to cook.
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9
Heat a large grill pan or nonstick skillet on medium heat and spritz with canola oil.
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10
Add the turkey patties to the grill pan and cook until browned on one side, about 4 minutes.
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11
Flip, reduce the heat to low, cover (if using a skillet) and cook until the juices run pale pink, about 4 more minutes.
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12
Top with the reduced-fat pepper-jack cheese during the last minute.
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13
Toast the rolls in the oven or in a toaster oven. Alternatively, grill them 1 minute on each side.
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14
To assemble: On a platter, place the fries and a burger on a bun and top with lettuce, tomato, onion and avocado slices. Squeeze lime juice over the fries and serve.
