Preheat your oven to 375°F. While the oven heats, form the ground turkey into 4 equal patties, each about 3/4-inch thick. I like to make a slight indent in the center of each patty with my thumb—this prevents them from puffing up and ensures even cooking. Season both sides generously with salt, pepper, garlic powder, and chili powder. Lightly oil a baking sheet or shallow baking dish, then arrange the seasoned patties on it, spacing them about 2 inches apart.

Start cooking the bacon in a skillet over medium heat while the turkey patties go into the oven. Place the seasoned patties in the preheated 375°F oven and bake for about 20 minutes. Meanwhile, cook the bacon until it reaches your desired crispness, then set it aside on a paper towel. Continue checking the turkey patties—they should reach an internal temperature of 165°F, which typically takes about 30 minutes total. I find it helpful to use a meat thermometer to check a couple patties at the 25-minute mark so you know exactly when they're done.

Once the turkey patties reach 165°F internally, remove them from the oven and immediately top each one with a slice of cheese. Return them to the oven for 2-3 minutes to let the cheese melt completely. While the cheese melts, place the brioche buns cut-side up on a toaster oven rack or baking sheet and toast for 1-2 minutes until lightly golden and crispy—this prevents them from getting soggy when you assemble the burgers.

Spread mayo on the bottom half of each toasted bun. Layer a cheese-topped turkey patty from Step 3 on each bun, followed by a strip of cooked bacon from Step 2, a lettuce leaf, and a tomato slice. Top with the upper bun half and serve immediately while the burgers are still warm.