It really is time for all of us to get over our hesitation about turkey burgers. I get that people are nervous about turkey burgers being dry and flavorless, but that really isn't necessary.

Avoiding dry, tasteless turkey burgers is easy. Start by not overcooking them. It's kind of obvious, but true. Get the burgers off the grill as soon as they hit 165 degrees. And during cooking, never press down on the patties with the spatula. That squeezes out all the delicious juices.

It also helps to use a mix of dark and light ground turkey, which adds a bit more fat and flavor. Ground turkey labeled “93 percent lean” will have enough dark meat mixed in to keep it moist and delicious. I try to avoid 99-percent-lean ground turkey, which can produce tasteless burgers.

You also can add an ingredient or two to the meat to help keep them juicy, plus, lend a boost of flavor. Play around with ingredients, from ketchup and mayonnaise to shredded apple and sauteed onions. In my recipe, olive oil is used along with barbecue sauce and chipotles in adobo sauce to add flavor and moisture.

Chipotles packed in adobo sauce usually come in small cans. I used them pureed in this recipe. Just dump the entire can in a food processor or blender, then puree until smooth. Leftovers can be frozen in small amounts (ice-cube trays are handy for this) and kept on hand for future recipes.

If you don't wish to grill them, the burgers can be cooked in a lightly oiled skillet or under the broiler for roughly the same amount of time.

I wish for world peace, and for more people to like turkey burgers. Today, I'll start with turkey burgers.

Katie Workman is the author of “Dinner Solved!” and “The Mom 100 Cookbook.” She is a contributing writer for the Associated Press.

Chipotle Barbecue Turkey Burgers

Start to finish: 20 minutes

For the sauce:

3 tablespoons mayonnaise

1 teaspoon pureed chipotles in adobo

Kosher salt and freshly ground black pepper, to taste

For the burgers:

1 tablespoon olive oil

1⁄4 cup finely chopped green onions

1⁄4 cup barbecue sauce

2 tablespoons panko bread crumbs

2 teaspoons pureed chipotles in adobo

1 pound 93-percent-lean ground turkey

Kosher salt and freshly ground black pepper, to taste

To serve:

4 hamburger buns

Sliced red onions

Sliced tomatoes

Romaine lettuce leaves

Heat the grill to medium-high.

To prepare the sauce: In a small bowl, mix the mayonnaise, chipotles and a hefty pinch each of salt and pepper.

To prepare the burgers: In a small skillet over medium, heat the olive oil. Add the green onions and saute for about 4 minutes, or until the onions are softened. Transfer them to a large bowl, then add the barbecue sauce, bread crumbs and pureed chipotles. Stir well, then add the turkey and a generous pinch each of salt and pepper. Using your hands or a spoon, mix well, but try to handle the meat gently. Form the mixture into 4 patties, pressing slightly to create indentations at the center of each.

Grill the burgers for about 5 minutes on each side, or until they are cooked through and have reached an internal temperature of 165 degrees.

Place the cooked burgers on the bottom halves of the buns, then top with the sauce and layer on onion, tomato and lettuce.

Makes 4 servings.

Nutrition per serving: 440 calories (200 calories from fat), 22 grams fat (5 grams saturated), 90 milligrams cholesterol, 26 grams protein, 33 grams carbohydrates, 2 grams dietary fiber, 800 milligrams sodium

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