Cinco de Mayo Mexi-Burger

I feel like Joey on Friends.  As I'm looking through my pictures, there has recently been a whole lot of burgers and sandwiches.  I'm not sure where this sudden urge to make sandwiches came from, but apparently, I was feeling the burger/sandwich craving the last couple weeks.  

The idea for this burger came from a recipe book, but morphed into my own little creation when I made my own salsa, and mixed it right into my ground turkey meat.  It made for a very light, citrus-flavored meat, as opposed to traditional savory burger.  

Ingredients:
2 Vine ripe tomatoes, diced
2 tbsp. Cilantro, chopped
1/2 Yellow onion, diced
Zest of 1/2 Lime
Juice of 1/2 Lime
Sea salt and fresh ground Black Pepper
1lb. Ground turkey breast
4 Slices of Mexican cheese, your choice
1 Avocado, sliced
1 Vine ripe tomato, sliced
1 c. Baby spinach
4 Multi-grain Sandwich Flats

Take the first seven ingredients and mix them well in a bowl.  Let them marinate in your fridge for up to one hour.  Then, form them into four patties and either grill them, or pan sear them.  Turkey should be cooked through, so depending on the size of your burgers I would say about 5 minutes on each side.  As Bobby Flay would say, any burger should only be turned once, and don't go squishing down on the poor thing, squeezing all of the yummy juices out of it!  Leave the darn thing alone, flip it, and in the last minute, throw your cheese on to melt.  As with any meat, let your burger rest so that all the juices can get nice and comfy inside your burger. 

Set up your burger "bun" (or muti-grain flats) with your avocado slices, tomato slices, and spinach.  Top it with your Mexi-Burger, and voila, a nice light, refreshing turkey burger, that tastes more like spring, than the weighed-down, greasy BBQ burger you're used to.

On a side note, because there is lime juice, and tomato in the burger, you'll find that they do release a fair amount of juices while you're eating them, so make sure you keep your napkin close by, and don't attempt to make this your lunch while you're driving down 495 in your car.