Turkey Burgers with Zucchini borrowed by Emel

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.




Colleen’s Turkey Burgers

These have been perfected after a long summer of trial and error. Key points…don’t get the super lean turkey…make sure you freeze them before cooking…spray with pam.

  • 2 pound ground turkey (make sure it is only 85% lean–don’t get the super lean kind)
  • 3-4 green onions chopped up small
  • half to a full bunch of cilantro chopped up
  • 2 egg yolks (egg yellows)
  • 1/2 to a full cup of bread crumbs
  • a good size splash of worcestershire sauce
  • some good squirts of mustard
  • 1 chopped up jalapeño
  • 3 cloves of garlic chopped
  • 1-3 tablespoons of cumin
  • whatever other spices you want to add…sometimes i add oregeno, or paprika
mash is all up. I weigh out each burger (168 grams) but you could also just divide them into 7 patties (thats what 2 pounds ends up making)
shape into patties with an indent in the middle of each one (this helps keep them patty shaped when cooked)
Freeze for at least an hour–we usually do it over night but an hour works fine too
heat up grill. Spray both sides patties with pam.

Colleen’s Turkey Chili


You can always use ground beef and pork sausage if you’re not married to Cameron or you can substitute the meat with the Soy-rizo from Trader Joe’s (but note the soy-rizo is spicy so you might want to forgot some jalapeños) Also, Aldi usually has turkey sausage if you have trouble finding it–just slice open the casing and cook the meat.

  • 1 small can of tomoato paste
  • 3 cans of diced tomatoes with juices
  • 1 diced green pepper
  • 2 diced onions
  • 1 diced zucchini
  • 1 diced jalepno
  • 3 diced garlic cloves
  • ½ a container of diced mushrooms
  • ½ a bag of frozen corn
  • 1lb ground turkey cooked
  • 1lb turkey sausage cooked
  • 1 can of chili beans undrained
  • 1 can of black beans drained and rinsed
  • 1 can of red kidney beans drained and rinsed

Spices are not measured….I just shake them in there sort of liberally

  • Chili powder
  • Cayenne pepper
  • Paprika
  • Cumin
  • Mustard powder
  • Coriander

Put all ingredients in a crock pot and cook! Serve with fritos, avocado, cilantro, onions, and cheese for best results.

First blog post

We started this blog because we had some of the best local crab in Cabo. Although we know we won’t be able to create something so delicious in our own kitchens, we would still like to try.

Happy sharing and eating.

As a rule of thumb….if it is flammable, maybe you shouldn’t eat it.