Combine the turkey, garlic powder, salt, and pepper in a large mixing bowl. Heat a small cast iron skillet over medium high heat and the fennel seeds and toast for 1 minute, or until fragrant. Remove the seeds to a plate to cool quickly.

Add the cooled fennel seeds to the turkey mixture and work together with your hands. Divide the turkey into 4 portions and loosely pack into rounds.

Melt the butter in a large skillet. Toast each english muffin half, nooks and crannies down, in the butter. You may need to do this in batches. Top each toasted english muffin with marinara, mozzarella and mini pepperonis. Melt the cheese by broiling or use a splash of water and the lid to steam them in hot skillet. Remove the english muffin pizzas and set aside.

Return the skillet to high heat and add the turkey rounds. Use a spatula or mallet to press the rounds as thin as possible. Cook for about a minute per side.

Build the sandwiches by topping one english muffin bottom with a few fresh basil leaves, a turkey patty and top with another english muffin pizza.