Make the feta tzatziki: In a small bowl, stir together the Hood Sour Cream, parsley, feta, and lemon juice until well mixed. Cover and refrigerate until ready to top the burgers.

Make the turkey burgers: Use small holes in a box grater to finely grate your zucchini. Then, place your grated zucchini into a bowl lined with two sheets of paper towels. Wrap the paper towels around the zucchini and squeeze out the excess moisture (this will prevent the zucchini adding too much water to the burgers).

In a large mixing bowl, combine ground turkey, sour cream, zucchini, parsley, oregano, salt, and pepper. Use your hands to mix well. The mixture will be wet and soft, but if you find it too difficult to form into patties, places in the fridge for 30 minutes. Form the burgers into 3 evenly sized patties.

Spray a large grill pan (or any large pan you like) well with nonstick cooking spray and set it over medium-high heat. Add the turkey burgers and cook until browned on both sides and cooked through, about 6 to 8 minutes per side. (A meat thermometer inserted into eh center of the patties should register 165 degrees F).

Divide the cooked turkey patties among the hamburger buns and top with thinly sliced red onion, lettuce, and feta tzatziki sauce. Serve immediately!

Recipe and photography from Andie Mitchelll