Ingredients

1 pound ground turkey (thigh meat preferred)
2 green onions, white and green parts, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 clove garlic, minced
3/4 teaspoon ground black pepper
1/2 teaspoon salt
3/4 pound of zucchini, grated (about 2 cups)
2 tablespoons extra virgin olive oil
Garlic Mayo
1/2 cup mayonnaise
1 clove garlic, finely minced
Rest of burger
Several leaves of lettuce
Thinly sliced red onion
Thinly sliced tomato
Burger buns
Butter

Instructions

1.Make the burger mix: In a large bowl place the ground turkey, green onions, chopped basil and oregano, garlic, black pepper, and salt. Using clean hands mix together thoroughly. Then mix in the grated zucchini until well distributed throughout the ground turkey.
2.Form burger patties and cook on both sides: Heat the oil in a large skillet on medium heat. Carefully form six patties with the turkey zucchini mixture. Working in batches, gently cook the patties for about 4 to 5 minutes on each side. You don't want the heat to be too high or the patties may get too browned before they are cooked through. Remove to a plate to keep warm.
3.Toast the buns: When you are finished with the pan for the burgers, wipe out any burned bits. Melt a little butter in the pan and place the buns in the pan, cut side down to brown. Increase the heat to medium high. Remove the buns from the pan when the edges start to brown.
4.Make garlic mayo: Whisk together the finely minced garlic and the mayonnaise in a small bow.
5.Build the burger: This is how we recommend to build the burger. Start with the bottom half of the burger bun. Spread a layer of garlic mayo over it. Place a layer of lettuce leaf over the mayo. Place the burger over the lettuce. Place the onion on the burger. Place a slice of tomato on the onion. If you want, place another lettuce leaf on the tomato. Top with the other half of the bun. The lettuce leaf on the bottom of the burger help prevent the juices from the burger from running into the bottom bun and making it soggy.

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