My turkey burger recipe is actually from SkinnyTaste.com. But it has been tested by several family members (including Lila who is a very picky meat eater) and is approved! So here is the recipe in case you don’t want to click on the link. I would recommend a food scale so that you use the right proportion of zucchini to meat. I eyeballed it once and the burgers fell apart because the ratio was off (too much zucchini).
- 5 oz grated zucchini (when squeezed 4.25 oz)
- 1 lb 93% lean ground turkey
- 1/4 cup seasoned whole wheat breadcrumbs*
- 1 clove garlic, grated
- 1 tbsp grated red onion (or any color onion works find I’ve found)
- 1 tsp kosher salt and fresh pepper
- oil spray
Squeeze ALL the moisture from the zucchini with paper towels (I use a cheese cloth to do this). In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 1/2 ounces each, not too thick so they cook in the center.
To cook indoors: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If grilling: Clean grill well before cooking and spray with oil spray to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.