In a large bowl, combine the cabbages, carrots and cranberries. In a separate small bowl, mix together the mayo, Greek yogurt, milk, vinegar, and sugar. Toss this dressing into the cabbage mixture, and season with salt and pepper, to taste. Let chill in the refrigerator for 20 minutes.
Season ground turkey with salt and pepper (I added 1/2 teaspoon salt and 1/4 teaspoon pepper) and mix well to incorporate. Feel free to season with other spices as you like. Form into four equal sized patties.
Heat a grill pan over medium-high heat. Spray with nonstick spray. Grill the patties until cooked through, 5 to 7 minutes on each side. Transfer the burger patties to a plate, cover them loosely with foil to keep warm, and let rest for 5 minutes. Meanwhile, grill nectarines over medium high heat until grill marks appear. Don't overgrill - the pieces should retain their shape. Remove nectarines from the grill and add the buns, cut side down, to toast lightly.
To assemble the burger, spread a layer of coleslaw on the bottom of a bun. Then place the lettuce leaf, add a burger patty, some slices of nectarines and again cover with coleslaw. Place the bun on top to complete your burger. Continue this until you have made all the burgers. Enjoy!