Turkey And Zucchini Burgers Food
TURKEY-ZUCCHINI BURGERS
Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami - or leave the patty alone. With just a swipe of ketchup or mustard, it'll hold its own. Grated zucchini keeps the burgers moist, mayonnaise helps bind and brown them, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, drape sliced cheese on the patties before the last 2 minutes of cooking and cover the pan.)
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, burgers, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4 1/2 inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).
- Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don't press down; that'll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.
- Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.
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- Combine ground turkey with zucchini, garlic, salt, pepper and onion powder. Mix until combined but don’t overmix.
- Heat a large pan over medium-high heat and add canola oil. Cook the burger patties over medium-high heat for 5-6 minutes per side, until cooked through. (Alternatively, you can cook these on the grill.)
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- Place zucchini on a clean kitchen towel and wring out excess liquid. Stir squeezed zucchini, turkey, egg, garlic powder, cumin, and salt in a large bowl. Divide mixture evenly into 4 portions; form each into a ¾-inch-thick patty.
- Heat an oiled grill to medium or a greased grill pan over medium-high. Add patties and cook, flipping once, until a thermometer inserted in center of patties registers 165°F, 5 to 6 minutes per side. Serve on buns with desired toppings and chips.
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- Squeeze ALL the moisture from the zucchini with paper towels. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties, 4 ounces each, not too thick so they cook in the center.
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