Saute shallots in a well-greased skillet over medium heat until translucent and slightly browned. Remove from heat and place in a paper-towel-lined bowl to cool.

Blend chipotle peppers on high speed until thoroughly pureed using a food processor. Set aside.

In a large bowl, combine turkey, room temperature shallots, chipotle peppers, mayonnaise, lime juice, garlic, cilantro, parsley, and salt and pepper, using your hands to mix ingredients thoroughly. Next, form four equally shaped patties, packing together as tightly as possible.

Heat grill to medium-high, then generously grease. Cook two patties at a time, 4 minutes on either side. Once cooked through, top with cheese and melt before removing from heat. Plate and serve over fresh corn slaw and top with avocado, greek yogurt, and fresh salsa.