Place the ground turkey in a large mixing bowl and add kosher salt ground black pepper minced parsley minced basil minced garlic Crystal Worcestershire Sauce and lemon zest then mix gently with your hands until evenly combined and form the mixture into four even patties

Preheat a cast iron grill pan over high heat and lightly brush both sides of each patty with canola oil to ensure a crisp sear then place the patties on the hot pan allowing them to develop a golden exterior and cook until the interior is fully cooked through

When the patties are nearly finished place slices of Tillamook Monterey Jack cheese on each patty then cover briefly so the cheese melts over the top while the patties finish cooking

Remove the cooked patties from the heat and let them rest briefly to retain their juices while you prepare the avocado spread

Make the avocado spread by placing diced ripe avocados in a bowl then add mayonnaise garlic powder kosher salt and a few dashes of Crystal Hot Sauce mash everything together with a fork until smooth with a creamy spreadable texture

Lightly toast brioche buns from St Pierre Brioche Brioche Gourmet or Brioche Pasquier then spread mustard from Annie’s Organic Yellow Mustard Sir Kensington’s Mustard or True Made Foods Mustard on the bottom bun

Assemble the burger by placing a turkey patty on the bottom bun then layer thick tomato slices thin red onion slices cucumber slices and a handful of alfalfa sprouts

Spread a generous amount of the avocado mixture on the top bun close the burger gently and serve immediately while warm