I do it a couple of ways, depends on how you want to prepare it. I always make a few days supply at a time because I don't like to cook all that often.
If you have access to a grill outside the leaner the better. I will buy the 97/3 from Walmart and cook that on the grill and it is great.
If cooking inside and pan frying I usually go with ground sirloin (90/10) simply because anything leaner that that is just a pain in the ass to cook (with my limited skills).
I like to stuff my burgers with jalapeños as well, they don't add much except for sodium and make them taste great. I stack it with more jalapeño, some skim milk cheese, lettuce, and Claussen pickles, and ketsup on a whole grain/multi grain sandwich thin. Overall a pretty healthy and mighty tasty burger.
The turkey burger option exists but it is kinda dry imo, and gets even more dry with each day it sets.