Turkey & Zucchini Burgers
Yea that's right, #nofilter necessary...
Are you looking for that hamburger fix without all the added fat and calories? Here’s a twist on the classic hamburger that is gluten, condiment and bun free! Served on top of a balsamic marinated portabella mushroom “bun” and topped with a chopped tomato salad, these burger pack lots of flavor and nutrients.
Grilled, pan-fried or baked in the oven, these are great for dinner for 2 or a big family BBQ.
*1 kg ground turkey
*1 large zucchini, grated
*2 cloves garlic, grated or chopped
*1 medium white or yellow onion, grated
*1 tbsp. cumin
*1 tsp. paprika
*1 tsp. white pepper
*1 tsp. salt
*1/4 cup bread crumbs (if gluten free, substitute with ½ cup pureed cannellini beans)
Grate the zucchini, place is cheesecloth or dish towel and squeeze out all excess water. Place in bowl and combine all of the ingredients in a bowl and mix until well combined.
Heat oil over medium heat in pan* and form burgers slightly smaller than the size of the palm of your hand. Place burgers in pan and fry about 5-7 minutes per side.
This recipe should make about 12 burgers.
Optional: Marinate portabella mushrooms in balsamic vinegar and red pepper flakes and bake in oven at 200 °C (390 °F) for about 10 minutes. Place chicken burger on the mushroom and top with freshly chopped tomato and green onion. Serve with a side of kale salad or homemade sweet potato fries!
*These burgers can also be grilled or baked in the oven at 260°C (500°F) until golden brown on both sides.