spicy turkey zucchini burger

spicy turkey zucchini burger
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 9.4 g
  • Cholesterol: 35.0 mg
  • Sodium: 283.9 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 6.5 g
  • Protein: 20.5 g

View full nutritional breakdown of spicy turkey zucchini burger calories by ingredient
Submitted by:

Introduction

The shredded zucchini added to the mix makes these turkey burgers incredibly moist. Both turkey and zucchini can be a little dull flavor-wise, but you when boost them with herbs and spices like mint, cilantro, garlic, cumin, and cayenne, they are anything but dull. The shredded zucchini added to the mix makes these turkey burgers incredibly moist. Both turkey and zucchini can be a little dull flavor-wise, but you when boost them with herbs and spices like mint, cilantro, garlic, cumin, and cayenne, they are anything but dull.
Number of Servings: 8

Ingredients

    1 extra lean pound ground turkey meat
    Just under 2 cups, lightly packed, coarsely grated zucchini (from about 2 to 3 small zucchinis or one medium zucchini)
    3 green onions, thinly sliced, onion greens included
    2 Tbsp chopped fresh mint (spearmint)
    2 Tbsp chopped fresh cilantro (tender stems included)
    2 clove garlic, crushed and minced
    1 teaspoon ground cumin
    1 teaspoon Kosher salt
    1/2 teaspoon freshly ground black pepper
    1 tbsp cayenne
    3 Tbsp olive oil

    Sour cream sauce:

    1/4 cup sour cream
    1/3 cup plain Greek yogurt
    1 teaspoon grated lemon zest
    1 Tbsp lemon juice
    1 tbsp minced garlic
    2 teaspoons olive oil
    1/4 teaspoon salt
    Pinch of freshly ground black pepper

Directions

1 Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.

2 In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, salt, pepper, and cayenne. Stir to combine. With your hands, mix in the ground turkey until the zucchini mixture is well distributed through the ground turkey.

3 Use your hands to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet, so they may be a little tricky to handle.

4 Heat 3 Tbsp of vegetable oil in a large frying pan on medium high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes. You want them to brown and to gently cook all the way through. If the temperature is too high, they'll get browned on the outside but the inside will still be raw. So, cook them gently. If the outsides are browned and the insides still aren't done, lower the heat and cook longer.

5 Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a 200F oven.

Makes 8 large patties or up to 18 small ones. Serve with the sour cream sauce, spinach and bun.


Serving Size: makes 8 burgers

Number of Servings: 8

Recipe submitted by SparkPeople user SLAUGEL.

Rate This Recipe