1. Preheat the grill to medium (~400ᵒ F). 

2. Add the green chiles, onion, jalapeño, breadcrumbs, and seasonings to a large mixing bowl and stir together until well combined. Add the ground turkey and use a light touch to mix all ingredients together until combined. For juicy burgers, do not overmix or compact the meat. 

3. Lightly brush the grill with olive oil. Because the turkey mixture is moist, shape into patties as you place them on the grill: Place the bowl with turkey mixture and a towel next to the grill (for wiping your hands). Divide the mixture into four mounds and form into patties one at a time as you place each on the hot grill. Cook until browned on the bottom, 4-5 minutes, adjusting the heat if necessary. Carefully flip and cook for another 4-5 minutes on the second side. During the last few minutes of cooking, top the burgers with pepper jack cheese and let melt. If desired, toast the buns on the grill as well. 

4. Enjoy with desired toppings. 

1. Add the frozen mango, yogurt, milk, maple syrup, and cardamom powder to a blender. Blend until super smooth. If it is too thick to pour, add an additional ¼ cup of milk, blend until smooth, and pour into two serving glasses.

2. Top with a sprinkle of cardamom and serve. 

1. Add the mango, lime juice, and maple syrup to a blender. To help preserve the bubbles of the kombucha and sparkling water, tilt the blender jar slightly as you pour the kombucha and ½ cup sparkling water down the inside. Blend until smooth.

2. To rim the glass, add approximately 1 tablespoon of sugar to a small plate. Wet the rim of the glass with lime or water. Roll the rim in the sugar, shaking off any excess.

3. Divide the margarita mocktail into the two prepared glasses. Add an additional ¼ cup sparkling water to each glass, stir and serve.