Zucchini Turkey Burgers
Turkey burgers are a staple in our house! Why? Well there is pretty much always a pack of ground turkey in our freezer and I am almost always craving a burger. With a “problem” like that, turkey burgers are always the answer!
Not only do I get to cure my burger fix with a healthier twist, I love that there are infinite ways to make a turkey burger. I’ve tried many renditions over the years like these to name a few rock stars:
But these zucchini turkey burgers are definitely the latest obsession! If you are initially turned off by the idea of a turkey burger alone and/or are convinced that turkey burgers are equivalent to dried hockey pucks, then this recipe is here to convince you otherwise. The combination of grated zucchini, grated garlic, Dijon and panko make these juiciest, most moist turkey burgers you’ve ever had. No hockey pucks here!
But these turkey burgers don’t stop there. I add sharp cheddar cheese, a homemade smoky chipotle mayo, red onion and butter lettuce all atop a toasted pub bun. In one bite they are juicy, garlicky, cheesy and smoky, making for the perfect weeknight (or any time) burger!
Zucchini Turkey Burgers
Ingredients
1 1/2 pounds lean ground turkey (93% lean)
1/2 zucchini
2 garlic cloves
1/4 cup Panko breadcrumbs
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil
6 slices sharp cheddar cheese
1/2 cup mayo
2 tablespoons adobo sauce
1/2 chipotle, finely minced
6 pub buns
Butter lettuce
Thinly sliced red onion
Directions
Place ground turkey, Panko, Dijon mustard, salt and pepper together in a large bowl. Using a cheese grater, grate zucchini directly into bowl with turkey. Using a microplane grater, grate garlic directly into bowl. Using hands (the only way to mix them, people), combine all ingredients well but be sure to not overmix! Form 6 evenly shaped patties onto a cutting board. Refrigerate until ready to cook.
To make smoky chipotle mayo, combine mayo, minced chipotle and adobo sauce in a small bowl. Refrigerate until ready to use.
To make burgers:
Stove: Heat a large nonstick skillet on high heat. Drizzle lightly with canola oil and evenly coat skillet. Add burgers to the pan and reduce the heat to low. Cook on each side for about 5 minutes.
Grilling: Clean and oil grates with canola oil. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
While burgers are cooking, toast your pub buns in the oven at 350 degrees for about 5 minutes, or on the grill during the last 5 minutes.
To assemble:
Slather smoky chipotle mayo on both sides of the bun. On the bottom bun, layer a few pieces of butter lettuce, followed by the burger patty, slices of red onion and then top with the top bun. Smoosh together and enjoy!
