Preheat the oven to 375 degrees F (190 degrees C).
Peel Onion (1/2 cup) and chop half cup into quarter-inch diced pieces. Place in a medium bowl. Remove the stem, pith, and seeds from the Red Bell Pepper (1/2). Slice into quarter-inch diced pieces and add to the onion bowl.
Grate Zucchini (1/2) using the larger holes into a second medium bowl. Peel and grate Carrot (2) using the larger holes and add half to the onion pepper bowl and the other half to the zucchini bowl.
Mince Garlic (1 clove) and add to the zucchini bowl. Slice the Tomato (1) into half-inch rounds and set aside. Cut Romaine Lettuce (1 piece) into quarter-inch strip pieces, and set aside.
In the medium bowl with the onion pepper mix, add the Red Cabbage (4 ounce), Black Caraway Seeds (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
In a small bowl mix together Apple Cider Vinegar (2 tablespoon), Honey (1 tablespoon), Salt (1/2 teaspoon), Canola Oil (1 tablespoon), and Dijon Mustard (1 tablespoon). Add the vinaigrette to the cabbage mixture and toss to coat. Set aside.
Place Ground Turkey (8 ounce) into the medium bowl with the carrot zucchini mixture. Add Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), and Crumbled Feta Cheese (2 tablespoon). Form the mixture into two equal sized patties.
Heat a medium saute pan over medium high heat with one teaspoon of olive oil.
Add the turkey patties to the pan. Cook for 3 minutes on each side.
Transfer to one side of a sheet pan lined with foil, and finish in the oven for 11 minutes.
Brush half a teaspoon of oil over one side of the Whole Grain Bread (2 slice). Place the bread on the other side of the sheet pan for the final minute of cooking.
Meanwhile, in a second small bowl, use a fork to smash the Avocado (1/2). Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Mix until well combined. Place the smashed avocado on one side of the toasted whole grain bread.
Place in this order over the avocado: tomatoes, then turkey patties, and shredded lettuce.
Place the burgers in the center of two plates. Serve with the sweet and tangy coleslaw.