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Make the turkey burger mixture. In a large bowl, combine the ground turkey, shallot, mint, feta, garlic, oregano, and a big pinch of salt and black pepper (about ½ teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine.
Form the burger patties. Divide the mixture into 4 equal portions and form them into ½-inch-thick patties, making a slight indentation in the middle of each.
Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom. Heat the skillet over medium-high heat. When the oil is shimmering, add the patties and cook on each side until browned, 4 to 6 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Remove from the pan and place on a plate to rest for 5 minutes. The turkey burgers’ internal temperature will continue to rise, but they will remain juicy.
Finish and serve. Set each turkey burger on a bun bottom and top with the tzatziki, sliced tomatoes, cucumber, red onion, and 1 to 2 teaspoons of the Zeytoon Parvardeh. Cover with the top bun half and serve