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1
Start by preparing your salad.
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2
Into a medium bowl, toss together the feta cheese, chickpeas, basil, thyme, oregano, crushed red pepper and a dash of salt and pepper to taste.
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3
Drizzle with the olive oil and toss together to combine.
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4
Set aside or refrigerate for later use.
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5
Next prepare your zucchini.
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6
In one bowl, whisk together the egg and buttermilk.
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7
In another bowl, whisk together the breadcrumbs, flour, Parmesan cheese and a dash of salt and pepper.
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8
Heat a large skillet over medium heat.
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9
Add just enough oil to coat the bottom of the pan.
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10
Taking one zucchini round at a time, dip it into the egg mixture and then into the floured mixture, making sure that the floured mixture adheres to the zucchini.
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11
Place the zucchini in the hot oil, making sure to not overcrowd the pan.
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12
You may need to do this in two batches.
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13
Cook for 4-5 minutes on each side, or until they are brown and crispy.
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14
Remove from heat and transfer to a paper towel-lined plate.
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15
Set aside.
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16
Now prepare your turkey burgers.
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17
In a large bowl, add the ground turkey, panko breadcrumbs, egg, garlic powder, onion powder and a dash of salt and pepper.
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18
Mix with your hands or a heavy wooden spoon until the ingredients come together.
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19
Form the mixture into 4 equal-sized patties.
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20
Set aside.
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21
Heat just enough oil to coat the bottom of a large skillet over medium heat.
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22
Add the patties and cook for approximately 8-10 minutes on each side, or until they are cooked completely through.
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23
Remove the burgers from heat and set aside.
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24
Assemble your burgers by layering a small amount of olive tapenade on each bottom of the burger rolls.
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25
Place your burger on top and then top with fried zucchini and marinated salad.
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26
Add the top bun.
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27
Eat immediately and enjoy!
