Turkey Veggie Burgers

After eating this turkey veggie burger for dinner, Hubby instantly asked if I would make 100 more. This is coming from a guy who swore he’d never enjoy a turkey burger as much as a beef burger. They’re that good. The shredded veggies keep the burgers extra moist just like they do in muffins and quick breads.

We had some purple carrots from our CSA box, which resulted in a very colorful turkey veggie burger. I got six burgers from the recipe and we ate leftovers in our lunches for a couple days. Then a couple days later, Hubby made another batch for us.

One Year Ago: Multi-Seed Crackerbread
Two Years Ago: Pumpkin Spice Cheesecake Brownies
Three Years Ago: Pumpkin White Chocolate Chip Cookies

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Turkey Veggie Burgers

Yield: Serves 6

Ingredients:

1 1/2 lb ground turkey
1-2 medium zucchini, grated
1-2 medium carrot, grated
3 cloves garlic, finely chopped
1/2 tsp paprika
spash worcestshire sauce
3/4 tsp kosher salt
1/4 tsp black pepper
1 large egg
1/4 cup panko bread crumbs
1 Tbsp olive oil

Directions:

Shred zucchini and carrots. Chop garlic.

Toss zucchini, carrots, garlic, seasonings, egg, bread crumbs, and turkey in a bowl. Shape mix into 6 patties.

Heat oil in large skillet over medium heat. Cook the patties (about 4-5 minutes per side) until no longer pink.

Serve on your favorite bread or bun, topped with lettuce, tomato, and homemade mayo.

Recipe adapted from Real Simple, June 2007, page 296

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3 Responses to “Edamame Avocado Salad”

  1. #
    1
    Pamela @ Brooklyn Farm Girl — June 17, 2013 at 10:57 am

    Edamame + avocado = winning my heart. We just planted our soy beans a few days ago so come August, I am all over this recipe!

    • beantownbaker — June 17th, 2013 @ 3:57 pm

      Growing your own edamame sounds amazing. I’m just re-learning how to take care of a yard and dreaming of a garden at some point. I might have to try growing some too.

  2. #
    2
    The Sketched Chef — July 15, 2013 at 3:20 pm

    Wow, such an lovely salad with great combinations !

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