In a large bowl, combine the ground turkey or chicken, zucchini, sundried tomatoes, basil, garlic and chili paste, oregano, lemon zest, almond flour, eggs and salt. Stir to combine. Divide into 10 1/2-cup portions (if the mixture is sticky, wet your hands first).

Grease a baking sheet with olive oil and place the burgers directly onto the sheet. Brush each burger with additional oil (for added flavor, use oil from the sundried tomato jar). Broil on high for eight minutes on the first side and five minutes on the second side.

Stir together the aioli ingredients until creamy.

Serve with chili aioli. Or, to make a lettuce wrap – layer three romaine lettuce cups and spread with aioli. Top with a burger, two sundried tomatoes, a few basil leaves and pickled or marinated onions. Top with additional aioli, fold like an eggroll and wrap in Gefen Parchment Paper.