1.Preheat oven to 200°C. Oil and line two large oven trays with baking paper.
2.Cut kumara into twelve 1.5cm-thick rounds. Place kumara slices, in a single layer, on trays; spray with cooking oil. Roast 20 minutes or until tender. Cover to keep warm.
3.Meanwhile, make green tahini: Process all ingredients until smooth; season to taste.
4.Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.
5.Combine turkey, zucchini, carrot, onion, parsley and quinoa mixture in a medium bowl; season. Using damp hands, shape turkey mixture into six 8cm patties. Cover; refrigerate 30 minutes.
6.Heat oil in a large non-stick frying pan over medium heat; cook patties for 4 minutes on each side or until golden and cooked through.
7.Place patties on six kumara rounds; top with tomato, green tahini, watercress, extra onion and remaining kumara rounds. Top with sesame seeds.
The kumara needs to be about 12cm in diameter, as it will be the ‘bun’ for the burgers. You can use any roast offcuts from the kumara as chips with the burgers, or chop and use in soups, curries, stews or mash.Note