• Preheat a grill pan or outdoor grill to 400-450˚F and, using a grill brush, scrape off any previous cooking bits or residue. Preheat oven to 400˚F and add bacon to a large baking sheet lined with parchment or a Silpat.
• Make basil goat cheese spread and lightly brush zucchini and corn w/ olive oil and a sprinkle of salt and pepper. Set aside.
• In a large bowl, gently mix together ground turkey, 1 ½ tablespoon olive oil, garlic, ¼ teaspoon sea salt, and black pepper. Form into 4 (4 oz) patties roughly ¼ inch thick and press your thumb down into the middle of each burger to form a slight indentation. Add bacon to the oven and cook for 12-14 minutes or until crispy and golden brown. Remove to a paper towel-lined plate to drain any excess grease.
• Once grill is hot, dip a paper towel into some olive oil then use a pair of tongs to carefully rub the grates with the oil, making sure the grill is well oiled so the turkey burgers don't stick.
• Add turkey burgers and corn to the grill. Grill both turkey burgers and the corn for 5-6 minutes, turn, then add zucchini to the grill. Continue to cook the burgers and corn for 5-6 minutes or until the internal temperature of the turkey burgers reaches 160˚F. Cook the zucchini for 3 minutes, turn, and continue to cook for another 3 minutes. Pull the burgers and veggies from the grill when burgers are cooked through and veggies are charred and tender, cover, and allow to rest for 5 minutes before serving.
• To serve: Slice corn off cob, then load warmed burger buns with the turkey burgers, bacon, basil goat cheese, grilled zucchini, corn, and any other fixins you wish!

For the Creamy Basil Goat Cheese Spread:

• Add goat cheese, basil, salt and pepper to a small bowl. Add milk or half and half, one tablespoon at a time, until the basil goat cheese is easy to spread and at desired consistency.