Char the outside of a poblano pepper over a gas burner or under your oven’s broiler until the skin blackens. Place the pepper in a sealed bag or cover tightly with plastic wrap to steam for about 5 minutes. This helps loosen the skin. Once it’s cool enough to handle, peel off the skin, remove the seeds, and finely dice the flesh. The result is a smoky, tender pop of flavor that elevates your patties.

Combine ground turkey, roasted poblano, minced jalapeño, cilantro, and all the seasonings in a mixing bowl. Add mayonnaise to keep the mixture moist and Worcestershire sauce for umami. Gently mix everything together with your hands just until combined. Be careful not to overmix, as this can make the burgers tough! Divide the mixture into four equal portions and shape into patties, creating a slight indentation in the center to prevent puffing while cooking.

Stir together mayonnaise, minced chipotle chile in adobo, lime juice, grated garlic, and honey in a small bowl. Adjust the seasoning if needed and set it in the fridge to chill. This sauce is the perfect creamy and tangy topping for your burgers!

Heat a grill pan or skillet over medium heat and coat lightly with oil. Cook the patties for about 5 minutes per side, making sure to flip only once to keep them juicy. Want to add cheese? Place a slice of Pepper Jack on top during the last minute of cooking, letting it melt into the patty. Use a meat thermometer to confirm the internal temperature reaches 165°F for safely cooked turkey.

Toast your burger buns lightly to prevent sogginess. Spread chipotle mayo on the bottom bun and guacamole on the top bun. Layer with a slice of tomato, red onion, and the cooked patty. Add any additional sauce or toppings you love, secure with the top bun, and serve immediately.