Turkey Burgers with Roasted Red Pepper & Black Bean Salad

For the salad

1. Rub red pepper with olive oil. Place on baking sheet and roast whole at 380 degrees for approximately 15 minutes. Pepper should be soft, and skin should appear wrinkly. Remove from oven and allow to cool.

2. In small saucepan bring to a boil 1 teaspoon salt, 1 rounded cup of quinoa and scant 2 cups water. Cover and cook on low heat for 18 minutes. When done keep covered and move to cool burner to continue to steam for additional 5 minutes. After 5 minutes fluff quinoa with fork and allow to come to room temperature uncovered.

3. In a small glass mixing bowl combine olive oil, lemon juice, minced garlic, salt, chili powder, cumin, cayenne. Whisk to combine.

4. Using a dry paper towel gently massage the outside of red pepper to pull skin away from red pepper. Remove skin and seeds and pull remaining pepper into 2-inch strips.

5. Combine cooled quinoa, chopped onion, black beans, cilantro and dressing in glass mixing bowl. Toss lightly to combine. Allow to rest at room temperature.

For the turkey burgers

1. Prepare turkey patties in two equal size disc about ¾ inch thick. Season with salt and pepper. Then allow turkey burgers to rest at room temperature for 30 minutes prior to cooking.

2. Heat 2 tablespoons avocado oil in cast iron skillet until hot but not smoking. Place turkey burgers in skillet and drizzle with additional 1 tablespoon avocado oil. Cook turkey burgers 6-8 minutes each side, flipping 1-2 times. Internal temperature should read 165 degrees. Add pepper jack cheese and cover briefly to melt cheese at end of cooking time.

3. Serve quinoa salad topped with red pepper, turkey burger and finished with sliced avocado.