Step 1

Combine the walnuts, nutritional yeast or grated Parmesan, miso paste, garlic, and red pepper flakes in the bowl of a food processor. Pulse until the mixture forms small, uniform crumbles, like wet sand or coarsely grated Parmesan cheese. Scrape into a large bowl with the turkey and zucchini. Using your hands or a large fork, mix until just combined. Press into 4 patties, each about 1-inch thick.

Step 2

When ready to grill, light the grill with a high heat zone and a medium heat zone (about 350ºF). Clean the grill well with a stiff brush and coat the grates with oil. Place the burgers in the medium heat zone and grill until lightly brown and cooked through and an instant read thermometer inserted into the center of the burger reads165ºF, 8 to 10 minutes on each side.

Step 3

For the spicy mayo, stir together the mayo and harissa; set aside. Warm the buns, if using, on the medium hot side of the grill a few minutes before the burgers are done.

Step 4

Serve the burgers on warm buns or a bed of greens topped with a thick slice of tomato, a dollop of spicy mayo, and as many microgreens as you like.