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.
Yield: Serves 6
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
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