Shredded zucchini keeps these lean turkey burgers moist and sneaks extra vegetables into your meal.
Preheat grill to medium-high. Combine cabbage, jalapeño, lime juice, 1 Tbsp. oil, and 1/8 tsp. salt in a medium bowl. Refrigerate 1/2 cup of the slaw for another use (see Associated Recipe).
Combine mayonnaise, yogurt, and chili powder in a small bowl. Brush corn with the remaining 1/2 tsp. oil.
Combine turkey, zucchini, panko, onion, cumin, pepper, and the remaining 1/8 tsp. salt in a medium bowl. Form the mixture into two 3/4-inch-thick patties.
Oil the grill rack (see Tip). Grill the corn, turning occasionally, until some kernels char a little and others are light brown, 6 to 10 minutes. Meanwhile, grill the patties until browned and an instant-read thermometer inserted in the center registers 165 degrees F, 4 to 5 minutes per side. Just before the patties are done, top them with cheese slices and allow to melt slightly.
Spread the mayonnaise mixture over the cut sides of hamburger rolls. Divide the remaining slaw between the rolls. Top with the patties and the roll tops. Cut the corn in half and serve half an ear with each burger.
Pork Wrap with Lime-Jalapeño Slaw