Mix turkey, garlic, ginger and salt. Form into twenty-four 2-ounce burger patties.
For each serving, to order, grill cut sides of 1 bun. Grill 1 burger until nicely grill-marked and cooked through, brushing generously with sushi sauce on both sides as it cooks. Place burger on bottom of bun with 1 tomato slice, 1 avocado slice, 1 piece lettuce and a dollop of mayonnaise; close bun. Place on plate with tempura sweet potatoes fries on the side. Drizzle fries with sushi sauce; sprinkle with sesame seed and nori strips.
To make tempura sweet potato fries, mix 12 cups tempura batter mix with 6 tablespoons ancho chili powder; add 12 cups ice water. For each serving, to order, dip 4 ounces frozen sweet potato fries in prepared tempura batter; deep-fry in hot (350°F) vegetable oil until golden brown.