Place pan drippings in medium saucepan.
Heat oil in large skillet over medium heat. Add poblano peppers and onion. Cook and stir 8 minutes or until vegetables are tender. Stir in tomatoes, beans, rice and turkey.
Line each pita pocket with lettuce leaf. Add 2 slices tomato. Add 4 pieces avocado to each pita half.
Heat oil in large saucepan over medium heat. Add onion, celery, bell pepper and garlic. Cook 8 minutes or until vegetables are tender, stirring frequently.
Beat orange juice, oil, mustard, salt and red pepper in small bowl until well blended. Set aside.
For burgers, combine 1 cup bread crumbs, ½ cup onion, 1 seeded tomato, the egg, 2 tbsp. yogurt, the cilantro, ginger, garlic, garam masala, red pepper, ½ tsp. cumin and the salt. Add turkey; mix well. Shape into 6 (½-inch thick) patties. Coat both sides of patties with remaining 1 cup bread crumbs.
Preheat oven to 450°F.
Preheat oven to 375°F. Spray medium ovenproof skillet with cooking spray. Cook drained tomatoes, turkey and zucchini in skillet over medium-high heat 3 minutes or until heated through, stirring occasionally. Pour mixture into 12-inch round baking pan.