Turkey Zucchini Burger
Not only are these burgers and great way to use summer garden surplus, but they are healthy as well. They are also easily adapted to Paleo or grain free lifestyles by breaking them up onto a romaine spear instead of in a bun. My husband couldn’t believe it the first time I got him to willingly eat something with zucchini! Not only did he like it, but the whole family loved these! As an added bonus, since the patties do best with a bit of chill time, you can make them up to a day ahead and just have them ready for a quick meal!
Start out with ground turkey, shredded zucchini, onion, garlic, salt, pepper, jalapeno, cumin, and cilantro. Form it into 4 equal balls.
Then put them on a cookie sheet (lined for easy clean up) and smash them into patties.
Refrigerate them for at least an hour so they stay together well.
Meanwhile, combine sour cream, jalapeno, lime juice, garlic salt and pepper to make a great cilantro crema for the burger condiment.
Grill the burgers and pile on a bun with crema and toppings!
|Prep Time||15 minutes|
|Cook Time||15 minutes|
|Passive Time||1 hour to chill|
- 1 lb ground turkey
- 1 medium to large zucchini shredded or large grated
- 1/2 medium onion grated
- 1 tablespoon garlic minced fine or grated
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons cumin
- 1/2 jalapeno pepper minced fine (optional)
- 1/3 cup fresh cilantro chopped
- 4 whole wheat burgerbuns
- desired toppings (lettuce, tomato, red onion, etc.)
- 1/2 cup sour cream can substitute plain Greek yogurt if desired
- 1/4 cup cilantro chopped
- 2-3 teaspoons jalapeno pepper finely chopped (adjust to taste)
- 2 teaspoons fresh lime juice
- 1 teaspoon garlic salt
- salt and pepper to taste
Cilantro Creme Ingredients
- Combine everything for the burger patties in a bowl. Make sure they are well combined but don't overcook the meat or it will become tough.
- Form mixture into 4 equal balls.
- Line a cookie sheet with a silicone mat or wax paper. Flatten each meatball into a patty on the tray. Make them even thickness and as big around as your buns. Refrigerate the patties for at least an hour.
- Meanwhile, combine the ingredients for the cilantro crema in a small bowl and refrigerate until ready to use.
- Grease a grill or grill pan and cook the patties. They take 6-10 minutes depending on the heat of your grill/grill pan. Flip them once half way through. They are finished when they are browning and have reached an internal temperature of 165 degrees.
- Grill the buns if preferred (I prefer), and dress the burgers with the cilantro crema and desired toppings.
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