Instructions: At least 1 hour before needed, soak hickory chips in enough water to cover. In a medium bowl combine green onions, yogurt, jalapeno peppers, salt, and black pepper. Add beef or turkey; mix well. Shape mixture into 8 patties about 3/4-inch thick.

In a covered grill arrange preheated coals around a drip pan. Test for medium heat above pan. Drain chips and place on top of coals. Place burgers on grill rack above drip pan. Lower grill hood. Grill for 20 to 24 minutes or until an instant-read thermometer inserted in side of burger registers 160 degrees for beef (165 degrees for turkey), turning once.

Top each patty with cheese the last 2 minutes of grilling time. Serve patties on buns with lettuce, tomato, and Lime Mayonnaise.

Lime Mayonnaise: In a small bowl combine all ingredients. Cover and chill until serving time. (

Makes about 1/3 cup)

This recipe yields 8 servings.

Comments: Your favorite flavors of the Southwest combine in one perfect burger with a refreshing lime-mayo spread for the bun.

Make-Ahead Tip: Mix and shape burgers; cover and chill up to 4 hours before grilling.

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