Chili powder and guac give these burgers a Mexican feel, while shredded zucchini adds extra nutrients to the turkey patty.
1. On a box grater, coarsely grate the zucchini into a large bowl. Mix in the turkey and chili powder. Season with salt and pepper. Form into 4 (½-inch-thick) patties.
2. Heat a greased 12-inch nonstick skillet on medium. Add burger patties and cook 4 min., until browned on bottoms. Turn over and cover skillet with lid. Cook another 4 min., until cooked through
3. Toast the burger buns. Serve burgers on buns, topped with guacamole.
Pile on veggies like sliced tomatoes, red onion, sprouts, or sliced cucumbers.