Prep your veggies. Peel then mince or grate garlic. Zest then juice lemon. Cut tomato into ¼ inch slices. Peel, pit, and thinly slice avocado.
Prep your dressing. In a small bowl, combine mayo, cottage cheese, lemon zest, and 1 tbsp lemon juice. Season with salt and pepper as needed. Stir to combine and set aside.
Make your patties. In a medium bowl, combine turkey, panko breadcrumbs, garlic, dijon mustard, southwest spice blend, and salt and pepper as needed. Form turkey mixture into two 4-inch wide patties. (Note your mixture may feel wet, but this is normal!)
Cook your burgers. Heat your grill or add a drizzle of olive oil to a large pan over medium heat. Once hot, add your patties and cook 5-6 min per side, until golden-brown and cooked through. (Note your patties should reach a minimum internal temperature of 165°F.)
Put it all together! Spread half the dressing on the iceberg lettuce buns, then layer with patties, spinach, tomato, and avocado slices. Enjoy. :)
Feel free to tweak these ingredients as you see fit. For example, you can leave out the mayo or swap it for an avocado oil-based mayo that contains healthy fats. You can also make these gluten-free by omitting the bread crumbs!
*Don't see southwest spice blend at your local grocery store? No problem! You can make it yourself by combining: 1 tbsp salt, 2 tsp garlic powder, 2 tsp chilli powder, 2 tsp ground cumin, 2 tsp pepper, and 1/2 tsp unsweetened cocoa.