Turkey Veggie Burgers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 108.2
- Total Fat: 1.9 g
- Cholesterol: 54.8 mg
- Sodium: 250.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.0 g
- Protein: 17.9 g
View full nutritional breakdown of Turkey Veggie Burgers calories by ingredient
Introduction
A mix of zucchini, carrots, fresh herbs and onions add moisture and flavor to these yummy burgers. Feel free to substitute any herbs your prefer...sage is also good here.I also use this recipe for meatballs! A mix of zucchini, carrots, fresh herbs and onions add moisture and flavor to these yummy burgers. Feel free to substitute any herbs your prefer...sage is also good here.
I also use this recipe for meatballs!
Number of Servings: 8
Ingredients
-
1 package Jenny O Extra Lean ground turkey
1 medium zucchini, shredded and squeezed
1 carrot, shredded and squeezed
1/2 medium onion, shredded and squeezed
1 slice of bread
2 - 4 tbsp low fat buttermilk
1 large egg
1 tbsp A-1 steak sauce
1 tbsp low sodium soy sauce
3 tbsp each of fresh oregano, thyme & parsley, minced
1/2 tsp nutmeg
1 tsp white pepper
1/4 tsp kosher salt
Directions
Makes 8 burger patties
1. Cut bread into very small cubes and mix with buttermilk in a small bowl. Set aside to soak.
2. Shred zucchini, carrots and onion and press into paper towels to dry them somewhat.
3. In a medium bowl lightly whisk together the egg, A-1 sauce, herbs, nutmeg, pepper and salt. Add veggie mixture, turkey and bread mixture. LIGHTLY mix together just until ingredients are incorporated.
4. I like to let the mixture sit for a bit while I spray with Pam and heat a frying pan over medium to medium low heat.
5. Gently form 8 patties and, in two or more batches, cook in pan, covered, making sure that the patties aren't at too high of a heat. The temp is too high they are losing juices. Cook for about 4 minutes on each side depending on the thickness of the burgers. I make mine about 1/2 inch thick.
6. Let rest under foil for a few minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LUNAFIZZ.
1. Cut bread into very small cubes and mix with buttermilk in a small bowl. Set aside to soak.
2. Shred zucchini, carrots and onion and press into paper towels to dry them somewhat.
3. In a medium bowl lightly whisk together the egg, A-1 sauce, herbs, nutmeg, pepper and salt. Add veggie mixture, turkey and bread mixture. LIGHTLY mix together just until ingredients are incorporated.
4. I like to let the mixture sit for a bit while I spray with Pam and heat a frying pan over medium to medium low heat.
5. Gently form 8 patties and, in two or more batches, cook in pan, covered, making sure that the patties aren't at too high of a heat. The temp is too high they are losing juices. Cook for about 4 minutes on each side depending on the thickness of the burgers. I make mine about 1/2 inch thick.
6. Let rest under foil for a few minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LUNAFIZZ.