Process artichokes, capers and garlic in a mini-blender, mini-chopper or processor to form a paste.
Mix vegetable paste, lemon zest and white wine with ground turkey using your hands to mix well.
Form 5 burgers.
Using your thumb make a little depression in the center of each burger. This helps limit shrinkage on the grill.
Heat the grill on high.
Turn it down to medium high and grill the burgers several minutes per side with the cover down until cooked through.
If you like add some cheese on top of the burgers during the last minute or so of cooking. Sargento reduced fat or ultra thin provolone is a good low fat choice.
Trim fat from edge of prosciutto slices.
During the last minute of cooking or after you’ve taken the burgers off lay the prosciutto slices out either on an upper grill rack or turn down the heat to low on one side and lay them out there. They’ll take just a minute to crisp up just a bit.
Fold each slice over and top each burger with it.
Recipe by Savory Nature at http://savorynature.com/2013/10/24/turkey-burgers-piccata/