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!