To make the topping: In a medium glass or ceramic bowl, toss together the cabbage, carrots, zucchini, parsley, basil, and yoghurt. Cover and refrigerate until 20 minutes before serving, or set aside in a cool spot.

Next, make the burgers. Thoroughly mix the turkey, yoghurt, onion, garlic, salt, and pepper. Shape mixture into four patties of equal size. Spray the turkey burgers with vegetable cooking spray before grilling them directly over medium heat for 5 to 6 minutes on each side, until no longer pink in the center. Alternately, spray and fry in a non-stick skillet over medium heat for 3 to 4 minutes on each side, until no longer pink inside.

Place each burger on the bottom side of a roll, then top with equal amounts of the vegetable mixture. Place the tomato slices, spinach leaves, and the remaining half of the roll on top.

Makes 4 servings.

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