Combine the turkey, zucchini, carrot, chili powder, coriander, cumin, scallion, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl until well blended. Form into four 1/2-inch-thick patties and brush both sides with the oil.
Heat a large nonstick skillet over medium heat. Add the burgers and cook, turning once, until browned on the outside and cooked through, 5 to 8 minutes per side. Serve on a toasted bun with lettuce, mustard and red onion; add pickle spears on the side.
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