I struggle to eat red meat. Ever so often I crave a burger (and when I do, it had better be a big juicy one loaded with condiments); otherwise, I am perfectly happy with chicken, fish, or turkey. So, I made these turkey burgers.
These were really, really good turkey burgers. I souped them up by serving them openface on toasted lemon rosemary bread, spread with hummus and topped with fresh spinach, avocado and tomato. Then topped the burgers with fresh mozarella which was melted under the broiler for 1 minute before placing the patty on top of the luscious bed of greens.
I know, right now you think…wow, so healthy. And it was so, so healthy until instead of eating the cantelope that I had cubed as a side dish, we whipped out some french fries instead. oops.
adapted from Real Simple, June 2007.
1/2 pound ground turkey, I used the 99% lean
1 small zucchini, grated
1 small carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
1/2 T. olive oil
Preferred Fixings – Ideas: crusty bread, buns, mayo, hummus, honey mustard, grain mustard, ranch, tomato, lettuce, spinach, avocado, red onion…
In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 2 patties.
Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side.
Dress up the burger and eat!