Add the minced garlic, mustard, egg yolk, and lemon juice to a mixing bowl and whisktogether until smooth.

Slowly incorporate the algae oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy. Add he chipotle chilis and whisk well until combined.

Taste for flavor and add more sea salt to taste. Store in a sealed jar in the refrigerator until ready to use.

Add the ground turkey to a large mixing bowl, followed by the algae oil, chopped onion, garlic, and sea salt. Use your hands to mash everything together very well.

Add in the diced avocado and gently fold it into the meat.

Form burger patties. I like making ⅓-pound burgers by dividing the meat into thirds, but you can make any size you like.

Place a cast iron or non-stick skillet on your stove top and add enough algae oil to lightly coat the surface. Heat to medium.

Once the skillet it all the way hot, carefully place the burger patties on the surface, giving them at least 1 inch of space between for even cooking.

Cook 5 minutes, or until the first side is browned and crispy. Carefully flip and cook another 5minutes, or until the turkey burger is cooked through and shows no pink in the center. To help the process along, you can add a tiny amount of water and cover the skillet if need be.

Add the cheese after you've finished flipping the meat. Cover the pan with a lid until cheese has melted.

Transfer the burgers to a plate or cutting board and allow them to sit 2 to 5 minutes before serving on a toasted bun with chipotle aioli and choice of toppings.