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 tablespoon) 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 (16 ounce). Then cut each in half lengthwise, and cut each of those pieces into halves. Next, finely chop the Italian Flat-Leaf Parsley (10) and Oregano Leaves (8).
In a medium bowl, toss the zucchini with the remaining olive oil, and season with Kosher Salt (to taste) and 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 clove).
In a medium bowl, combine the Ground Turkey (16 ounce), minced garlic, chopped thyme and Sea Salt (1 teaspoon). 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 tablespoon). 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 Tomato (1) and tear the Lettuce Leaf (4) to fit the burgers.
Plate the zucchini alongside the turkey burgers. To assemble, spread a small amount of Balsamic Fig Preserves (2 tablespoon) on the bottom of each Hamburger Bun (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!