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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Scallop mango salad is one of my favorites! Everytime it is on the menu somewhere I order it. I’ll have to try making it myself b/c this looks delicious!
I always have a hard time remembering to half recipes! This looks delicious – if you make it again with the mango chutney, you’ll have to let us know how it goes!
Regarding the olive oil, I highly recommend using an extra-virgin variety since those types of oils seem to enhance the flavors of the foods you add them to.
My favorite brand of olive oil is by Holy Food Imports.