1. In a medium bowl, combine the ground turkey, zucchini, mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and chopped parsley.

2. With moist hands for easier handling, form the mixture into eight ½-inch-thick patties.

3. Heat the olive oil in a large skillet over medium heat.

4. Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.

5. Garnish with guac and your favorite toppings on top of your whole wheat bun.

6. Serve immediately.

Notes

• I use 4 tablespoons of olive oil even though about half of it will remain in the skillet. The generous amount of olive oil ensures even cooking and great flavor. 

• The burgers are a bit sticky (which means they are moist and will be nice and juicy), so it's helpful to shape them with lightly moistened hands.

• Use ground turkey thighs if possible in this recipe. Turkey breast is too lean and can produce dry burgers.

• You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. You can freeze the leftovers for up to three months.