For the burger: In a large bowl, combine the ground turkey, onions, Worcestershire sauce, smoked paprika, salt and pepper. Form the mixture into 8 patties, about 4 ounces each. Place a piece of goat cheese on 4 of the patties. Top each with a second patty and press the edges to seal the cheese inside the burgers. Refrigerate until ready to cook.
Heat a nonstick saute pan with the olive oil over medium-high heat. Add the burgers and cook until browned and cooked halfway through, 9 to 10 minutes. Flip and cook until done, 9 to 10 minutes more.
For the pan-fried jalapenos: Combine the cornmeal and Parmesan in a shallow bowl. Add the buttermilk to a second bowl. Dredge the jalapeno slices in the buttermilk and then dip them in the cornmeal mixture. Heat the oil in a saute pan over medium-high heat until shimmering. Carefully add the coated jalapeno slices and cook until brown on one side; flip and cook until brown on the other side. Drain on paper towels and sprinkle with the salt.
For the poblano yogurt sauce: Combine the yogurt, salt, lemon zest and juice, garlic and roasted poblano in a food processor. Puree until smooth
To assemble: Split each bun and layer one-quarter of the lettuce, a burger, some pan-fried jalapenos and potato chips on the bottom halves. Spread 1 tablespoon of the poblano yogurt sauce on the bun tops. Top with the lids and eat.