Turkey Bacon Ranch Burgers w/ Pepper Jack, Guac and Cheesy Tortilla Chips

It's burger time and the more, the merrier!  Burgers can be made from just about anything; beef, chicken, pork, garbanzo beans, black beans, the list goes on.  This recipe features ground turkey.
Turkey is an awesome alternative to the usuals, especially considering that summertime can consist of  a gaggle of burger meals and gatherings.
This recipe can be prepped the night before for a sensual marrying of flavors.  This is also great for making the ground turkey easier to handle.  If you don't have that kind of time, no worries, just place in the fridge or freezer for about 20 minutes.  You can also place the mixing bowl in the fridge or freezer earlier in the day and pull out when ready to use.
I  used the salad dressing packet for Ranch as one of the flavor components.  I also used cooked bacon for texture and to give the burgers smoky body.  The Pepper Jack cheese adds the wondrous meltiness, and that spicy kick.
Cool and refreshing homemade guacamole offers more healthy fats, fresh tanginess, flavor and creaminess, tying the cheesy tortilla chips in with it.  The crunch of the chips is a perfect counter what the guacamole lacks.
The family received the dish well, as did I.  Give your dinner guests something they can't wait to get home and serve to their future guests!  Just a kiss with some grill flame really sends these burgers over the top, Enjoy!
3 lb. ground turkey
3 oz. cooked and crumbled bacon
1 pkg. Ranch salad dressing seasoning
2 tsp. onion powder
1 clove garlic, pressed or finely minced
pinch of red pepper flakes, optional
Olive oil for drizzling (Extra Virgin)
SPST (Salt and Pepper to Suit your Taste)
Pepper Jack Cheese
Instructions:
Place ground turkey in a medium mixing bowl and add the remaining ingredients.
Drizzle in a few turns of the bowl of olive oil, about 1 tbsp.
SPST.
Carefully mix the ingredients together trying not to overwork, while evenly distributing spices.
Refrigerate for up to 24 hours.  If allowing flavors to marry for an extended time, cover tightly with plastic wrap.
When ready top use, Shape into patties, making them into sliders or desired size to fit buns.  I made them into 12 patties.
Spray surface or grill with non stick spray and evenly space burgers.
Cook until internal temperature reaches 165*F, about 4 minutes per side, depending on heat of grill pan or charcoal grill.

For Guacamole:
2 avocados, halved and placed in medium bowl
2 tbsp. diced red onion
2 roma tomatoes, seeded and chopped
1 tbsp. mayonnaise
1 tbsp. cilantro, roughly chopped
1/2 tsp. garlic powder
1 tsp.  Mexican Green Salsa seasoning
Juice of 2 limes
SPST

Use your favorite cheesy tortilla chips as the base of this delicious and satisfying burger!