Moistest Turkey Burgers

Mash avocado with a fork in a medium bowl until smooth. Add soy sauce, garlic powder, cumin, olive oil 1 teaspoon Sriracha, and salt. Grate the onion into the bowl. Mix with a fork to combine. Add turkey and mix thoroughly until combined.

Drizzle a bit of oil on a large plate. Using damp hands, form turkey mixture into 4 balls, place on the plate, and press down into patties 4–4½" across. They look large but will shrink as they cook. Chill the burgers at least 10 Minutes and up to 2 Hours.

Meanwhile, stir mayonnaise and remaining Sriracha in a small bowl and season with a pinch of salt.

Heat the grill to high and wipe the grates with an oil-dampened paper towel. Lower to medium-high.

Place the burgers carefully on the grate and cook until dark brown underneath and they release easily, about 5 Minutes. Turn and cook on second side until burgers are fully cooked, about 5 Minutes more. Transfer to a wire rack and let rest while you finish assembling.

Slice open a bun and spread with 2 tablespoons sriracha mayonnaise. Place a burger on the mayo and add sliced vegetables and pickles. Serve.