Mix the ground lean turkey meat and taco seasoning in bowl. Combine the taco meat by hand, be sure to ware gloves.
Continue mixing the turkey taco meat until all the taco seasoning is evenly distributed. Note do not over mix meat, the burgers will be tough and have rubbery texture. Over mixing the meat brings out proteins and binds them closer together, too much meat bonding is what makes the rubbery texture.
Portion the taco meat into 4 oz patties, placing the meat between sheet of plastic wrap and forming into patties. The plastic wrap will not stick to taco meat making it easier to form and store. Note refrigerate taco patties for 30 minutes or more, they can be stored for up to 2 days int the refrigerator.
To make the special sauce combine Light Thousand Island Dressing with Sriracha sauce in small bowl. Using a spatula mix until Sriracha is distributed into the dressing.
Using a tablespoon to measure amount of dressing to be placed onto each hamburger bun.
Cook the Taco Burgers turning once through cooking process, the internal temperature should be 165°F. If using Air Fryer thats about 12 minutes at 370°F. When using grill on medium high heat about 4 minutes on each side.
Place a tablespoon of special dressing on top bun, and the taco burger on bottom bun. Garnish top of the burger with arugula and sliced cherry tomatoes. Then place top of bun over burger. Serve right away.