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1
In a large skillet, heat 2 tablespoons of the olive oil.
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2
Add the anchovy and cook over moderate heat until it dissolves, about 2 minutes.
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3
Add the shallot and red bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
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4
Add the eggplant, zucchini, sun-dried tomatoes and thyme and cook over high heat until any juices have reduced and the vegetables begin to brown, about 8 minutes.
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5
Add the garlic and cook for 1 minute.
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6
Remove from the heat and season generously with salt and pepper.
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7
Scrape the vegetable mixture onto a plate and freeze until cold, about 10 minutes.
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8
In a food processor, process the bread until fine crumbs form.
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9
In a medium bowl, mix the chilled vegetable mixture with the bread crumbs, ground turkey and egg.
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10
Form the mixture into six 1/2-inch-thick patties and refrigerate for 1 hour.
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11
Preheat the oven to 350.
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12
Arrange the buns cut side up on a baking sheet and spread the goat cheese on the tops.
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13
Bake for about 8 minutes, until the buns are hot and the cheese is softened.
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14
Meanwhile, in a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
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15
Cook the burgers, turning once until browned on the outside and cooked through, about 10 minutes total.
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16
Transfer the burgers to the bun bottoms, close the sandwiches and serve.
