Heat a skillet over medium heat and pour in 1 tablespoon of avocado oil. Add 1 cup of fresh spinach and 2 cloves of minced garlic, stirring frequently for about 3-4 minutes until the spinach wilts and the garlic is fragrant. Once done, transfer the mixture to a bowl and let it cool.

In a large mixing bowl, add 1 pound of 97% lean ground turkey. To this, mix in 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Gently fold in the cooled spinach and garlic mixture until evenly distributed.

Next, crack in 1 large egg to help bind the mixture. Follow this by incorporating 1/2 cup of chopped sun-dried tomatoes and 1/2 cup of crumbled feta cheese. Mix gently until combined.

Shape the turkey mixture into about 4 large or 6 small patties, each approximately 3/4 inch thick. Place the patties on a baking sheet lined with parchment paper and chill them in the refrigerator for at least 30 minutes.

After chilling, heat another tablespoon of avocado oil in the same skillet over medium heat. Carefully add the chilled patties to the skillet and cook for about 5-6 minutes on each side or until golden brown and reaching an internal temperature of 165ºF.

Once cooked, transfer the burgers to a plate and let them rest for 3-4 minutes before serving them on whole grain buns or on a salad.