Nutritional Wisdom with Carly Pollack

Turkey Zucchini Burger with Garlic Mayo

Adapted from Simply Recipies

The turkey burgers use the zucchini as a binder since the meat is so lean. It's not much of a binder, so they are best cooked gently on the stovetop rather than the grill. If you would prefer to grill them, we recommend squeezing out some of the excess moisture from the grated zucchini, and adding some mayonnaise to the burger mix to help hold it togehter and stay juicy!

* For the burgers
1 pound ground turkey (thigh meat preferred)
2 minced green onions, white and green parts
2 Tbs fresh basil (chopped)
1 Tbs fresh oregano (chopped)
1 clove garlic (minced)
3/4 tsp black pepper (ground)
1/2 tsp salt
2 cups zucchini (grated)
2 Tbsp coconut oil
* For the garlic mayo
1/2 cup mayonnaise
1 clove garlic (finely minced)
* For the toppings (optional)
gluten-free buns

1) 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) 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) To make the garlic mayo, whisk together the finely minced garlic and the mayonnaise in a small bowl.
4) Dress the burgers to your liking!

6 burgers

Recipe Credit