Mini Mexican Turkey Bacon Burgers

In large mixing bowl, combine turkey, salsa, chili powder and cumin. Mix lightly, being careful not to pack the meat or over work burgers. Form 16 burgers (2.5 ounces each approximately ½" x 3") and set aside.

To make Guacamole Verde, in small mixing bowl, combine avocado and green taco sauce and blend to combine. Season with salt and pepper, if desired. Refrigerate until ready to use.

To make Green Chile Mayo, in food processor, combine mayonnaise, green chiles, lime juice and salt and pepper, if desired. Blend to combine.

To make Chipotle Lime Tortilla Chips, heat oven to 350°F. or heat vegetable oil in large skillet or fryer.

Cut each tortilla into 12 wedges. In mixing bowl, combine tortilla wedges, lime juice, chipotle chili powder and salt, if desired; toss to combine.

Arrange tortilla wedges on silicone mat or parchment paper-lined baking sheet. Bake 10 minutes or until golden and crisp. Turn once during baking. Or, fry plain tortilla wedges in hot vegetable oil until golden; drain on paper towels. While still hot, sprinkle chips with chipotle chili powder and salt, if desired and squeeze lime juice over chips.

Heat gas grill to medium-high heat. Cook burgers covered 6 minutes.

Turn burgers and cook 6 minutes longer covered and until center measures 165°F. as measured by a meat thermometer.

Always cook to well-done. Place half slice of cheese on each burger. While cheese is melting, grill buns until toasted.

To assemble burgers, spread green chile mayo on buns, top with lettuce, burger, tomato, bacon, Guacamole Verde and bun top.

Serve with chips and salsa, for dipping.