Preheat oven to 425°. Combine egg, turkey, red onions, lemon zest, garlic, ginger paste, soy sauce, 1½ teaspoon za'atar seasoning, 1 teaspoon harissa seasoning, and salt in a large bowl; do not overmix. For mixture into 4 patties, about 1½-inch thick; set aside.

Bake frozen fries according to the package directions. For yogurt sauce, whisk together yogurt, 1 tablespoon chives, lemon juice, and 1 teaspoon harissa seasoning in a small bowl; set aside.

Generously spray a large nonstick skillet with nonstick spray. Heat over medium heat. Add bell peppers, remaining 1½ teaspoon za'atar seasoning, and 1 teaspoon harissa seasoning. Cook for 4 to 5 minutes or until peppers are tender and begin to brown, stirring frequently. Remove peppers from skillet; set aside.

Heat olive oil in same skillet over medium-low heat. Add turkey patties; cook for 8 to 10 minutes or until patties reaches 165°, turning halfway through.

To assemble, slightly overlap 3 to 4 lettuce leaves on each of 4 serving plates. Near the edge of lettuce leaves, layer with cucumber slices, tomato slices, turkey patties, and bell peppers. Top each with 1 tablespoon yogurt sauce and alfalfa sprouts. Garnish with additional chives, if desired. Serve fries with remaining yogurt mixture.