Shape the turkey into 4 patties and put them on a plate in the fridge. Do not season yet.

In a small bowl, mix together 1 teaspoon of salt, black pepper, garlic powder and paprika. Set aside to season turkey burgers later.

If using fresh Anaheim chiles, place on a baking sheet or broiler pan and broil on high for 2-3 minutes on each side (8-10 minutes total) until blistered and dark. Remove and let cool to handle.

Once cool, peel off the skin (remove the seeds/membranes if you want) and mince the chiles. Mix with sour cream, lime juice, chives and about 1/2 teaspoon salt. Refrigerate until ready to use (this will keep several days in the fridge).

Slice the sweet potato 1/2″ thick. Try to get 8 slices about the same size each. Cut the zucchini into 12 slices.

Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Add the sweet potato and cover. Let cook for 2-3 minutes. Flip and cover again. Cook 2-3 minutes or until barely tender and browned. Be careful not to let them burn. With a higher sugar content, sweet potatoes are more likely to burn than regular potatoes. Sprinkle with about 1/2 teaspoon salt.  Arrange sweet potato slices on plates (2 per serving).

In another skillet, heat the remaining 1 tablespoon oil over medium-high heat. Get the turkey burgers out of the fridge and sprinkle the seasoning mix evenly over both sides. (Tip: seasoning the outside only, and just before cooking, creates a crispy crust on the burgers and keeps them juicy) Carefully place in the hot skillet and cook for 3 minutes on each side or until well browned and the juices run clear.

While the burgers cook, turn the first skillet back on the heat and add the zucchini slices. Brown them on medium-high for about 1 minute each side. Sprinkle with salt.

Layer zucchini on top of potatoes. Once burgers are cooked, stack them on the zucchini.

Serve with a dollop of sour cream sauce.