1. Preheat ovens to 350°F for Turkey Burgers and 425°F for onion rings.
2. Thoroughly wash all produce under running water. Drain and dry prior to use.
3. Prepare pico de gallo. Dice onions, tomatoes, and jalapenos. Chop cilantro and cut limes in half. Combine onions, tomatoes, jalapenos, salt, and cilantro in a bowl. Add the juice of limes, combine ingredients well and refrigerate for 1 hour before use. Critical Control Point: Hold cold at 41°F or below until service.
4. Place onion rings on a sheet pan and bake for 10–13 minutes. Critical Control Point: Hold hot at 135°F or above until assembly.
5. 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.
6. Place one slice of pepper jack cheese on hot turkey burger patty and return to oven briefly until cheese is melted.
7. Transfer burgers to hotel pans, cover, and place in hot holding cabinet. Critical Control Point: Hold hot at 135°F or above until assembly.
8. Place hamburger rolls in hot holding cabinet 10-15 minutes prior to assembly.
9. Assemble the burger: Spread 1 tbsp chipotle ranch on bottom roll. Place melted pepper jack turkey burger patty on roll. Top with 1/4 cup of pico de gallo and 2 cooked onion rings. Place top roll over ingredients.
10. 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. Record time and internal temperature of product when received on daily log.