1. Thoroughly wash all produce under running water. Drain and dry prior to use.
2. Prepare lemon herb aioli: Zest lemons and extract fresh lemon juice. In a mixing bowl, combine mayonnaise, lemon juice, lemon zest, parsley, basil, garlic powder, salt, and black pepper. Mix until smooth and evenly blended. Cover and refrigerate until service.
3. Slice tomatoes and separate lettuce leaves. Critical Control Point: Hold cold at 41°F or below until service.
4. Place turkey burger patty on a sheet pan and bake for 8–10 minutes, or until fully heated. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
5. Transfer cooked turkey burgers to hotel pan, cover, and place in hot holding cabinet until assembly. Critical Control Point: Hold hot at 135°F or above until assembly.
6. Place hamburger rolls in hot holding cabinet 10–15 minutes prior to assembly.
7. Assemble the burger: Spread 1 tbsp lemon herb mayo on bottom roll. Place hot turkey burger patty on roll. Top with 1 lettuce leaf and 1 tomato slice. Spread 2 tbsp of guacamole on top roll. Place top roll over ingredients.
8. Serve immediately. Critical Control Point: Hold hot at 135°F or above until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.