Grey and I created a little variation from our traditional turkey burger. Usually when making burgers we use one egg as the moisture component. For this recipe, we used shredded zucchini instead. We started with a pound of ground turkey breast, and added 1 small shredded zucchini.
Then we started adding all the basics like bread crumbs, cracked black pepper, red onion, and garlic. I decided to throw in some blue cheese too since we had some in the house.
Grey suggested we use Worcestershire sauce as the sodium element…so we gave it a shot.
We finished making dinner by hand-combining the turkey mixture, forming patties, frying in our favorite non-stick skillet, and assembling. We served tomato and mixed greens underneath the now: blue-cheese-worcestershire-zucchini-burgers. On the side we had steamed yellow squash from the garden to go along with the now transformed zucchini.
1 lb ground turkey
1 small zucchini
¼ cup seasoned breadcrumbs
1 clove minced garlic
¼ cup red onion
1 tablespoon Worcestershire sauce
½ cup blue cheese
1 tablespoon olive oil
Bread or buns*
*organic sprouted wheat buns
In a large bowl combine all ingredients except olive oil. Knead together with hands. Form into patties. In a large non-stick skillet add olive oil and heat over medium heat. Add patties, cover, and cook for about 4-5 on one side, flip, and cook until cooked all the way through. Toast buns, add condiments, lettuce, tomato, and zucchini turkey burger. Yum!
Have a summery zucchini eating day.