These burgers are super healthy, freeze well, work on most diets (naturally dairy and gluten free) and are a great way to sneak veggies into your kids’ diet. Turkey meat is surprisingly easy to work with, more cohesive than beef if you ask me. With the zucchini and fresh herbs these taste fresh and tender.Â
A few options here. You could put these over mixed greens with thinly sliced red onion and chopped tomatoes and then thin the “sauce” and use it as your dressing. This is the obviously healthier route. Option two is the bun; I ate my photographed burger with the bun and then ate another burger on greens the next day and actually enjoyed this version even more.Â
Turkey Zucchini Burgers
Adapted from Clean Eating Magazine
Makes 5 burgers
1 lb. lean ground turkey
1 packed cup grated zucchini, squeezed very dry* (about one medium zucchini)
2 tbsp. finely chopped cilantro leaves
1 tbsp. lime juice
2 scallions, thinly sliced
1 tsp cumin
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
Sauce
1/4 c. plain Greek yogurt
2 tbsp. tahini
1 tbsp. lime juice
1/2 tsp. cumin
1 garlic clove, minced
2 tbsp. water
1/4 tsp. kosher salt
1/4 tsp. black pepper
*Grate it on the largest holes of a cheese grater and then transfer to a clean kitchen towel. Twist it off and squeeze the bejeezes out of it until you can’t get another drop of water – then measure.
1. Combine all burger ingredients in large bowl and divide mixture into five parts. Shape each part into a burger patty and transfer to a plate.
2. Heat grill pan, skillet or grill over medium low heat. Spray with nonstick spray or about 1 tbsp. olive oil. Place burgers onto pan and let cook until golden brown. Flip and cook on second side until golden brown.
3. Meanwhile, combine sauce ingredients in a small bowl and whisk with a fork until smooth. Prepare burger buns/pitas.
4. Transfer cooked burgers to buns or salad and top with sauce, as well as sliced tomatoes, lettuce, or other accoutrements.
