Pre-heat oven or toaster oven to 350 degrees F.

Combine ground turkey, panko, olive oil, garlic power, and salt and pepper [to taste] in a bowl.

Gently mix with your fingers until just barely incorporated. Overmixing can toughen burgers.

Divide into four portions and gently form each into a slider-sized patty.

Heat skillet with around 1/2-1 TBSP of olive oil to medium high heat. Our burner was set to 7.

Cook burgers for 2.5 minutes on each side and remove from heat.

While the burgers are cooking, slice your buns in half [if not already sliced] and brush with butter or oil [optional!] and lightly toast them atop a baking sheet. Since I like my brie melty, I added a thick wedge of brie to the top of each bun, and lightly rubbed the bottom bun with olive oil. They'll be done right around the same time as the burgers, all they need is a few minutes and you're good to go! You can also leave your brie room temperature if you'd prefer to avoid the melty glorious mess that baked brie is known for. I always go melty.

To assemble, spread each bottom bun with cranberry sauce, thenslap a small pile of spinach on top.

Next add your turkey burger, and spread it with fig preserves.

Top with your melty brie top bun and feel free to toss in a toothpick to prevent toppling [blogger trick!]

Dig in!