Preheat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of EVOO and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop. While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3 to 4 tablespoons onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form 8 slider patties, about 2½ to 3 inches wide. Drizzle with EVOO to coat lightly. Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes. While the sliders cook, preheat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce. Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.