In a large bowl add the ground turkey, garlic, and basil. Season with freshly ground black pepper to taste. Mix the ingredients together with clean hands or a rubber spatula until they are fully incorporated (being careful to not overmix). Divide the meat mixture into four equal portions and shape it into patties, placing on a nonstick surface such as wax paper or parchment. Mist the burger tops with olive oil spray (alternatively, you can brush on the olive oil) and sprinkle salt evenly over the tops.

Lightly mist the sliced peaches with olive oil spray (or brush with oil), and season with freshly ground pepper. Set aside.

Mist an indoor or outdoor grill pan with nonstick spray and preheat. Grill burgers over medium-high heat for 6 minutes, flip, mist the new side with oil spray (or brush with oil) and sprinkle on salt. Finish grilling the second side for about 5 minutes or until the internal temp reaches 165.

While burgers are cooking, grill peaches over medium-high heat for 2-3 minutes (larger peaches will take 1-2 more minutes) or until one side has a few grill marks and starts to caramelize. The peaches will soften but should still hold their shape.

To serve, place each burger on a toasted bun and top with mozzarella slices. Drizzle on balsamic glaze. Layer on fresh basil leaves, grilled peaches, optional arugula and the top bun. Serve immediately.