Heat grill to med-high heat if grilling.  (Or pan-sear for speed)

Make burgers: Place all of the turkey burger ingredients in a bowl and lightly toss with your fingers into a fine crumble until mixed thoroughly. With slightly wet hands pat into 3-4 tidy patties, 1-inch thick.

If pan searing, heat 1-2 tablespoon oil in a skillet over medium heat. Add the turkey burgers and let them get golden, resisting the urge to fiddle (they may stick). Once they get a golden crust, they will naturally release themselves from the pan. Then flip. Cook each side about 5-6 minutes, or cooked through.

If Grilling: Make sure grill is hot and grates are greased. Grill each side until golden, 4-5 minutes, lower the heat or move to cooler part to cook through.

To make the roasted poblanos either char over a gas burner (on stovetop) until all sides are charred or on the grill, turning to char evenly. Place in a covered bowl or paper bag to steam 5-10 minutes. Peel under running water, destemming and deseeding.  Alternatively, you could also simply just grill these until tender and skip peeling.

To make Chimichurri Mayo, mix 2 tablespoons (or more) chimichurri sauce with 4 tablespoons mayo.