1 tbsp (15 mL) water
1 clove garlic, minced
1/4 cup (60 mL) dry breadcrumbs
2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika or smoked paprika
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) ground turkey or ground chicken
4 hamburger buns
4 thin slices red onions
1 avocado, peeled, pitted and sliced
In large bowl, whisk egg with water; stir in garlic, bread crumbs, chili powder, paprika, lime rind and juice, salt and pepper. Add turkey; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for to 1 month. Thaw in refrigerator.)
Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 185°F (85°C), about 12 minutes.
Meanwhile, cut buns in half; toast on grill for 2 minutes. Sandwich each patty, onion and avocado in bun.