Step 1

Quick pickle the cucumbers by thinly slicing and tossing in the cider vinegar, honey, and 1/4 teaspoon of the salt. Refrigerate until ready to serve.

Step 2

Create a dill yogurt sauce by whisking together the plant-based yogurt, chopped dill, onion powder, and 1/4 teaspoon of the salt. Refrigerate until ready to serve.

Step 3

Spray a skillet with olive oil spray and place over medium-high heat. Add the mushrooms, rosemary, and 1/4 teaspoon of the salt and sauté until mushrooms are browned and tender, about 10 minutes. Set aside.

Step 4

Using your hands, combine the ground turkey, oregano, garlic powder, and the remaining 1/2 teaspoon of salt. Form into 4 burger patties.

Step 5

Spray a skillet with olive oil spray and place over medium-high heat. Add the burgers and sear for 7 minutes on each side, or until cooked throughout.

Step 6

Prepare 4 burger bowls by adding 2 cups of mixed greens to each bowl. Top each with a burger patty, an equal amount of the cooked mushrooms, and an equal amount of the pickled cucumber. Spoon a large dollop of the dill yogurt sauce over top to complete the bowl.