1½ Pounds Extra Lean Ground Turkey, 7% to 10% fat
3 Cloves Garlic, minced
½ Tablespoon Chile Powder
½ Tablespoon Dried Thyme
2 Tablespoons Fresh Italian Parsley, finely chopped
2 Tablespoons Worcestershire Sauce
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Salt
1½ Teaspoons Pepper
½ or Whole Habanero Chile, finely chopped (Optional to remove some or all of the seeds)
4, 1 oz Slices Smoked Cheese, Provolone, Cheddar, or Gouda
4 Kaiser Rolls
Roasted Pepper Mayo Sauce
1 Cup Mayonnaise
1 Whole Roasted Red Pepper, canned or jarred
½ Teaspoon Kosher Salt
½ Teaspoon Black Pepper
1: Combine the turkey, garlic, chile powder, thyme, parsley, Worcestershire sauce, olive oil, salt, and pepper into a large bowl. Wearing a pair of latex gloves, finely chop the habanero chile and put it into the bowl with the meat mixture. With your gloves on, gently hand mix the turkey and all of the rest of the ingredients together. Be careful not to over mix or roughly handle the mixture as this will make the burgers tough in texture.
2: After mixing, separate the turkey into 4 even portions. Form each patty into a round shape; try to make sure the patty is about the same size in diameter as your bun. Use your thumb to make a small well in the center, on either side, of each turkey patty.
3: Preheat a large pan or skillet over medium heat. Place the turkey patties in the pan and allow them to cook for approximately 7 to 8 minutes on the first side.. Next, carefully turn the patties over, place the cheese on the top of each patty and allow them to cook for another 6 to 7 minutes.
4: Once the patties are done and the cheese is melted, place each patty on a toasted bun topped with Roasted Pepper Mayo Sauce, lettuce, tomato slices, and pickles. Serve immediately.
5: Roasted Pepper Mayo Sauce
6: Combine all of the ingredients into a food processor or blender. Blend the mixture until it is slightly chunky or smooth. Spread over your favorite breads for sandwiches and burgers.