-If you don’t want it too spicy, eliminate some or all of the habanero peppers.  Or just use jalapeno peppers instead of habaneros.

-Adding olive oil to the mixture adds moisture and helps the burgers become more juicy.   This also adds healthier monounsaturated fats than the saturated fats you would have if you used a 93% or 90% lean turkey burger.

-Worcestershire sauce adds a great, deeper flavor to the burger, and added moisture.

-Jalapeno peppers can be optional.  Add or subtract as you see fit.  Even substitute other peppers like poblano, serrano, fresno peppers.

-Make an indentation in the center of the patties with your thumb before placing onto the grill.  This ensures even cooking.

-Avoid touching patties as they cook on the grill.  Flip over only once.  This will keep juices retained inside the patties and ensure nice grill marks.

-Don’t press down on the burgers with a spatula!  This will release all that flavorful juice out of the burger and dry it out!  We don’t want that!

-Don’t overcook the burgers!  On medium heat, 10 minutes at the most on each side is probably the max I will go (depending on the thickness) to avoid drying it out.  9 minutes is usually enough, but always use a meat thermometer inserted all the way to the center to ensure it has reached at least the recommended 165 degrees.

-You can substitute soy sauce in for the coco aminos if you wish.

**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge.  It is not the definitive values or guaranteed to be 100% accurate information.  Use only as a reference. (Peanut butter and other fixins not calculated)**