Turkey Burgers with Tahini Dressing and Grilled Bread

In a medium-sized bowl, stir shredded zucchini, shallot, garlic, almond meal, and spices (not the salt and pepper). Add ground turkey and mix with your hands until just combined (as Dad says, “don’t overwork the meat”).

Form into 6 balls just larger than a golfball and flatten each into a patty so that the inside is slightly thinner than the edges to ensure even cooking throughout. Cover and refrigerate 30–60 minutes.

Prepare the tahini dressing while waiting by whisking all the ingredients together in a jar or small glass bowl. Set aside.

Heat a large cast-iron skillet (nonstick skillet or grill will also work) over medium heat and coat with oil. Season with salt and pepper just before placing them in the skillet to cook. Place 2 to 3 patties in the skillet at a time and cook 4–5 minutes on one side, then flip and cook 4–5 minutes on the other. Remove from heat and set aside.

If needed, add a touch more oil to the skillet and place 2 to 3 slices of whole-grain bread in the skillet. Cook 2–3 minutes on each side, but keep an eye on it because cook times will vary depending on the thickness of the slice and how crispy you’d like it. Remove from heat when finished.

Assemble plates by creating a bed of mixed greens, and then adding red onion, a slice of bread and a turkey burger to each. Drizzle with tahini dressing, and sprinkle crushed red pepper flakes and fresh chopped cilantro on top. Serve immediately.