In a large bowl, combine the ground turkey, egg, chopped red onion, diced red bell pepper, Dijon or classic yellow mustard, onion powder, garlic powder, chopped fresh parsley, kosher salt, and freshly ground black pepper. Mix everything well until evenly incorporated. Once combined, divide the mixture into 4-6 burger patties using your hands. I like to make the patties a little larger than the bun so they shrink to the perfect size as they cook.

Heat 2 teaspoons of extra virgin olive oil in a large skillet or nonstick pan over medium-high heat. Once hot, add the formed turkey burger patties from Step 1. Cook for about 5 minutes on each side, or until the internal temperature reaches 160°F for well-done burgers. Once done, transfer to a plate and let them rest for a couple of minutes before assembling.

In a small bowl, toss the sliced zucchini with 1 tablespoon of olive oil, kosher salt, and freshly ground black pepper. Heat a grill pan over medium-high heat. Arrange the zucchini slices in a single layer and grill for about 2 minutes per side, until nicely browned and tender. Remove from the pan and set aside. For an extra touch, I like to grill a few extra slices for snacking while assembling the burgers.

To build each burger, start with a large iceberg lettuce leaf as the base. Top with a turkey burger from Step 2, then grilled zucchini from Step 3, and slices of red onion. Add any extras or sauces as desired. Finish by topping with another iceberg lettuce leaf, gently pressing to hold the burger together. Serve immediately and enjoy! I find it easiest to wrap the burger in parchment paper for a less messy, handheld experience.