Bring a few inches of water to a boil, salt it and par-boil the broccoli florets to tender-crisp, 3-4 minutes. Cold shock in ice water and drain well; pat dry on a kitchen towel.
Heat the EVOO, two turns of the pan, in a skillet over medium heat. Add the chili pepper and garlic and swirl around for a minute. Add the broccoli florets and season with salt and pepper. Toss to combine; turn off the heat and cool to handle.
Combine the turkey with the cooled broccoli and garlic mixture. Season with salt and pepper and form into six patties that are thinner at the center and thicker at the edges for even cooking.
Heat a drizzle of EVOO in large nonstick skillet or griddle pan over medium-high heat. Grill the burgers for 11-12 minutes, turning once until cooked through. Cover with the cheese and melt under the loose foil tent for the last minute or so.
Serve the cheeseburgers on the bun bottoms and top with the lettuce, tomato, onion and a slather of avocado ranch dressing or mustard; set the bun top in place.
For the avocado ranch dressing:
Place all the ingredients in a food processor and process until smooth.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit