Preheat the oven to 350 degrees F (180 degrees C). Prepare a baking sheet with a baking rack if you have one by rubbing a small amount of
Olive Oil (2 Tbsp)
over it. Don't use all of the oil, just enough to grease the pan.
While the oven is preheating, wash and trim the tips of the
Zucchini (3 1/2 cups)
. Then cut each in half lengthwise, and cut each of those pieces into halves. Next, finely chop the
Italian Flat-Leaf Parsley (10)
Oregano Leaves (8)
In a medium bowl, toss the zucchini with the remaining olive oil, and season with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
. Arrange, spaced evenly, on the baking sheet or rack, skin side down.
Sprinkle the tops of each piece with the chopped herbs and
Parmesan Cheese (1/2 cup)
/ Bake until tender, about 15 minutes. You can also broil for an additional 2-3 minutes so the tops are crisp and golden brown.
While the zucchini bakes, begin preparing the turkey burgers. Pull the leaves off of the
Fresh Thyme (1 sprig)
and finely chop. Mince the
Garlic (2 cloves)
In a medium bowl, combine the
Ground Turkey (1 lb)
, minced garlic, chopped thyme and
Sea Salt (1 tsp)
. Mix together gently, but thoroughly. Your hands are best for this, but a mixing spoon or stiff spatula will also work.
Divide the mixture into four equal portions. Flatten the burgers into discs that are 4-5 inches wide, and slightly thicker around the edges.
Heat a large saute pan, or griddle, to medium-high heat. Add
Vegetable Oil (1 Tbsp)
. When the oil shimmers and wisps slight traces of smoke, add the burgers. Place the bottom edge in the oil, and allow the top edge to fall away from you.
Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble through the top of the patties. Flip and cook for 1-2 additional minutes, or until the second side is golden brown.
Pull the zucchini out of the oven. Slice the
and tear the
Lettuce Leaves (4)
to fit the burgers.
Plate the zucchini alongside the turkey burgers. To assemble, spread a small amount of
Balsamic Fig Preserves (2 Tbsp)
on the bottom of each
Hamburger Buns (2)
, place a patty on each, and coat the first patty with the rest of the preserves.
Place the second patty, then the lettuce, then the tomato, then the top of the bun. Serve and enjoy!