In a food processor, combine the avocado, yogurt, 1/2 of the cilantro, lime juice and a pinch of salt until smooth like butter. Place in the fridge until time to serve. (I didn't have fresh cilantro so I subbed 1 tbsp dried cilantro.)

Cook the quinoa in about 1 1/2 - 2 cups boiling water for about 12-15 minutes or until it pops into little spirals and water is absorbed.

In a large bowl, combine the turkey, cooked quinoa, bell pepper, half the cilantro, chili powder, cumin, ground coriander (I didn't have any so I left it out), garlic powder, and a good pinch of salt and pepper. Thoroughly mix with your hands, and then form into four little patties. You can chill these in the fridge if you want, for as long as you want, or go ahead and cook ‘em!

Heat the oil in a large skillet over medium-high. Add the patties and sear until browned on both sides and cooked all the way through, 10 – 12 minutes total. Set aside.

Lightly toast the onion buns brushed with olive oil and garlic salt.

Smear a little of the avocado sauce on the bottom half of the onion bun. Top with a patty. Then a ton more avocado sauce. Then some crumbled cotija cheese. Then ask someone how to pronounce cotija...and then tell me. Lol! (I subbed queso fresco cuz I couldn't find it.)

Excellent served with sweet potato fries and enjoy!