Fry bacon in a large, dry skillet over medium heat until crispy. Set bacon aside. Leave fat in pan.
In a bowl, blend the turkey, zucchini, sage and a pinch of salt. Form into 6 patties. refrigerate 2 for a snack later; cook 4 now.
If there's not enough bacon fat in the skillet, add a little coconut oil. Cook patties 5-6 minutes per side. Check they are fully cooked throughout and then remove from pan and set aside.
Add mushrooms to skillet along with a splash of water. Cook for a few minutes each side, until they turn golden. Turn off the heat.
Quickly mash the avocado flesh together with a pinch of salt and the lemon juice.
To assemble: place the upturned mushroom on a plate and arrange a small tangle of the watercress or rocket leaves on top. Place the turkey and zucchini patty on top of that and finish with a spoonful of guacamole and a slice of bacon. Eat while hot.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/?p=1976