• 8 hamburger buns
• 2 lbs ground turkey formed into 8 patties
• 1 cup ketchup
• 1/3 cup light brown sugar
• 2 cans chipotle peppers in adobo, minced
• 2 tablespoons cider vinegar
• 3 teaspoons lime juice
• ½ teaspoon garlic powder
• 2 medium or 3 small ripe avocados, cut in half and pitted
• 1/8 teaspoon salt, or to taste
• Thinly sliced red onions


Set EGG for direct cooking (without the convEGGtor) at 350°F.

To make barbecue sauce, combine ketchup, brown sugar, peppers,             vinegar, 2 teaspoons lime juice, and garlic powder in a Stir-fry Paella 
Pan. Heat until sauce simmers for 3 minutes. Transfer to a bowl to cool.

To make guacamole, scoop avocado pulp into a medium bowl. Mash 
with a fork until mixture is slightly chunky. Stir in 1 teaspoon lime juice and about 1/8 teaspoon salt. Cover tightly with plastic wrap and set aside.

Season turkey patties with salt. Cook 5-6 minutes over medium heat. Turn patties and cook for 4 minutes.

Reserve about half of the barbecue sauce. Brush the remaining sauce onto the patties. Cook until patties are no longer pink in center and meat thermometer inserted in center reaches 165°F.