I've always loved burgers because they bring up childhood memories of summers in my parent's backyard. Nostalgia aside, burgers are an amazing option whether you want to go healthy or indulgent because the options for toppings, proteins, and buns are endless. In an effort to increase my burger consumption while also watching my waistline, I came up with the recipe for my zucchini turkey burger.
Whether you want to throw these on the grill for a Saturday night on the patio or batch cook on a Sunday for lunch all week, these are a great way to get protein and veggies while satisfying that burger craving! I don't know about you, but a burger craving is one I can never ignore.
Ingredients:
1lbs ground turkey (can sub chicken)
2 cups finely shredded zucchini (squeeze out excess water with cheese cloth or paper towel)
1 egg
1/4 cup panko
1/2 tsp minced garlic
salt & pepper to taste
1/2 tbs oregano
avocado or olive oil spray
butter lettuce or bun of choice
avocado
1) Combine ground turkey, zucchini, egg, panko, garlic, and seasonings in a large mixing bowl.
2) Form mixture into 4 patties about 1/2 inch thick.*
3) Heat a nonstick skillet on high heat. Once hot, spray with oil. Add burgers and reduce to medium/low heat. Cook on one side until browned then flip. Depending on thickness 6-10 minutes per side.
4) Remove from heat once internal temperature reaches 175 degrees.
5) Serve on butter lettuce with a few slices of avocado.**
*This recipe can be adapted to size of choice, but adjust cooking time. Can also be turned into meatballs which I will share soon.
**Burgers can be frozen to save for later. Store in sealed bag in the freezer. To defrost, place in fridge the night before. The burgers reheat best on the stove, but also work fine in the microwave.