Preheat oven to 400 degrees F (200 degrees C).
Remove Fresh Thyme (0.25 ounce) leaves and mince. Set aside. Remove Fresh Parsley (0.25 ounce) leaves from the stem, roughly chop leaves, and set aside. Cut the Tomato (1) into quarter inch slices, and set aside.
Fill a medium bowl with cold water. Peel the Russet Potato (2). Cut lengthwise into quarter inch planks. Stack several potato planks on top of each other and then cut them lengthwise again into half inch slices, making fries. Place potatoes in the water.
Drain the potatoes into a colander and dry out the bowl with paper towels. Pat dry the potatoes and then place back into the bowl. Drizzle with Olive Oil (1 tablespoon). Add half of the thyme leaves and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss.
Place the potatoes in a single layer onto a sheet pan lined with parchment paper and bake for 30 minutes until golden brown. Rinse and dry bowl.
Place the Ground Turkey (8 ounce) into the medium bowl. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Add the Egg (1), thyme, and parsley. Mix well until fully combined.
Form the mixture into two equal sized patties. Heat a large saute pan over medium high heat.
Place the burger patties onto the pan. Cook for two minutes.
Transfer to one side of a sheet pan, and finish burgers in the oven for 7 minutes.
Place the Whole Grain Bun (2) face side up on the other side of the sheet pan for the final minute of cooking.
Spread one tablespoon of Ketchup (6 tablespoon) and Dijon Mustard (2 tablespoon) on each bottom bun. Add the turkey patties and top each with an Escarole Lettuce (2 piece) leaf, tomatoes, and Dill Pickle (2). Place the top bun on the burger.
Place turkey burgers on two separate plates. Divide the fries evenly and serve with ketchup on the side.