In a large bowl, combine ground turkey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Mix gently with your hands until just combined, making sure not to overwork the meat for tender patties.

Divide the mixture into 4 equal portions and press into patties about 3/4 inch thick. Make a small indent in the center of each patty with your thumb to prevent puffing while cooking.

In a small bowl, whisk smoky BBQ sauce, brown sugar, apple cider vinegar, and chipotle chili powder until smooth. Set aside so it’s ready for brushing during grilling.

Heat a grill or grill pan over medium-high heat and brush the surface with olive oil. Cook the patties for 4–5 minutes on the first side without moving them until a deep char forms.

Flip the patties and brush generously with the smoky BBQ glaze. Cook for 3–4 minutes until the glaze starts to caramelize.

Brush again with more glaze, then lay a slice of pepper jack cheese on each patty. Cover and cook 1–2 minutes until the cheese is fully melted and the internal temperature reaches 165°F.

While patties rest, toast brioche buns cut-side down on the grill for 1–2 minutes until golden. Keep them warm so they stay slightly crisp.

Mix mayonnaise with sriracha (if using) and spread on both bun halves. Use a thin layer so it doesn’t soak through the buns.

Assemble each burger with bottom bun → butter lettuce → tomato → turkey patty → dill pickle chips → red onion → top bun. Serve immediately with extra BBQ sauce on the side.