Turkey Burgers with Greek Yogurt Sauce

Before you start out making your turkey burgers, prepare your Mediterranean, Greeks sauce, with fresh lemon, or lime juice to thin out the sauce a little, and  add fresh  snipped, or dry dill, to stir in, and top generously with multicolored freshly ground pepper. Nothing else is really needed, It is nice and tangy, does not need salt, or hot sauce, but you can always jazz it up your way. It you add chopped cucumbers, than it becomes "tzatziki."
This is what the burgers look like , ready to be grilled and baked off in my trusty little toaster oven. They are about 5 ounces each.This is such a wonderful grill pan that I bought at Goodwill, when I first started out, thrifting, in 2010. It's 10 years old. I paid at the time, $2.99 for it, and I always keep it nice and pitch black, so I can reuse it over, and over again.After getting both sides marked on the grill pan, I sprayed the aluminum foil with Pam, and also the top of the burger, and baked it on 350 degrees F. You can grill the burger all the way through in the grill pan, the only problem with that, verses the George Foreman grill, is it smokes, and you have to open all your windows, and have the kitchen fan blasting, and your fire alarm will go off, and it's a hassle to deal with all that. Of course, you can also fry it in a saute pan, and cook it all the way through, either way, it's going to take about 20 minutes to get it cooked well done.Here's the finished version after about 15 minutes. Ground turkey has to be cooked all the way through. You don't have the option to have it rare, or medium, it has to be cooked well, otherwise you can get salmonella, from undercooked turkey, and chicken too. There is no fat, whatsoever, very, very, lean.Now why couldn't I follow the example on the photo? Bad judgement on my part. I grilled the flat bread in the grill pan, after I took the burger out to put into the toaster oven. Grill was still hot, and left a nice mark on the flat bread.Here's the assembled healthy turkey burger, with lettuce tomato, onions, avocado, kosher dill pickle, with the yogurt sauce, but as you can see, there's no way you can close up the burgers with all that topping, so you will really have to eat it with a knife and fork. Next time I will attempt to make home made pitas for this, and chop up the romaine, and other toppings, or just simply put it into a hamburger bun, top it off with melted cheese and eat it the American way. Anyway you assemble it, it was truly delicious and filling.
I saved the other 3 burgers in a small inexpensive baggie, and into a large freezer bag to used for another time. They thaw out quickly.