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Heat a large nonstick griddle, flattop grill or nonstick skillet over medium heat. Any flat nonstick surface will work, the size just determines how many burger tortillas you can make at once.
Divide the ground turkey into six equal portions. Take each portion and press it onto a flour tortilla, flattening it out until it almost reaches the edges. Sprinkle the turkey all over with the kosher salt and pepper, as well as with the garlic powder and dill weed.
Melt 1 tablespoon of butter all over the nonstick surface once it’s hot. Place the turkey tortilla on the skillet/griddle, turkey side down. The meat should be sizzling. Use a spatula, smaller skillet or pot to press down the top of the tortilla and really smash the turkey into the hot pan. I do this a few times as the turkey cooks. You want it to be super brown and golden - it will take about 5 to 6 minutes.
Flip the tortilla over so it is now tortilla-side down. If desired, you can add a little more butter to the skillet, but I find that my tortilla browns up nicely without it. It will depend on your skillet and the fat content of your turkey. As soon as you flip the tortilla over, sprinkle about 2 tablespoons of crumbled feta over the turkey burger. Cook this side for another 3 to 4 minutes, until the tortilla is golden and crisp and the cheese is warm. Feta won’t completely melt, so don’t worry about that part.
Remove the tortilla from the skillet and immediately top it with chopped tomatoes, roasted red peppers and shredded lettuce. Top with pickled onions and the yogurt feta sauce. Fold it up like a taco and enjoy!
Whisk all ingredients together until combined. This stays good in the fridge for a day or two - just mix again before serving.