We now return to our regularly scheduled programming.
Thanks, folks, for letting me take a few days out to bask in the glow of my brand new engagement. Now that it’s been a bit, I’m hoping you’re ready for a recipe. I can’t have you going hungry!
Ground turkey is a staple in my fridge. I use for everything from meatloaf to tacos to burgers. The burger below is the one by which I gauge all others. It’s my favorite and it comes to us from Gina at Skinnytaste. I – of course – fatten this puppy up by serving it on a big ol’ bun. It’s whole wheat because that’s how I roll, but still it’s the badonkadonk of burger buns. I also top these bad boys with cheddar and let it get good and gooey. Why make a burger when you can make a cheeseburger?
Give ground turkey a try, will ya?! I’m not going to tell you it’s beef – because it’s not. Turkey is (quite literally) an animal of another color. What I will tell you though, with the utmost confidence in fact, is that ground turkey is realllll good when it’s done right.
What’s this turkey burger have that others don’t? Zucchini. Just grate it up by hand or throw it in the food processor before adding it to a bowl with your other ingredients. Talk about a great way to get some extra veggies in your diet…and what a way to trick picky eaters! You’ll only use a small zucchini and the flavor is so mild you truly don’t even taste it. The purpose it serves is purely to add moisture, which it definitely does. If your excuse for not trying turkey burgers in the past has always been that they’re dry, I’m sorry, but that won’t work anymore. These patties are perfect.
One more recommendation I would make to guarantee you get moist and juicy burgers is to cook them either on a flat top griddle or in a skillet rather than on a traditional grill with grates. The gaps in grill grates give the extra juice somewhere to go – it drips right out, which is cool if you’re trying to get rid of excess fat, but we don’t have a whole heck of a lot of that since we’re using turkey. Cooking the turkey burgers on a flat surface sears them on all sides, sealing in all of that juicy goodness in.
These burgers are not only the best, but they’re also just about the easiest thing you could throw together for lunch or dinner. Combine everything in a bowl, shape up some patties and toss ’em in the skillet or on a griddle. With a few minutes and a quick wash of your hands, you’ll have an mmmmm-worthy meal on the table in no time at all!
Best Ever Turkey Burgers
slightly adapted from Skinnytaste
Prep Time: 5-10 minutes
Cook Time: 8-12 minutes
1.25 lbs 93% lean ground turkey
1 small zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
hamburger seasoning, to taste (I use McCormick’s Grill Mates)
4 slices cheddar cheese, optional
4 hamburger buns, optional
toppings (such as lettuce, tomatoes, condiments, etc.), optional
In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion and hamburger seasoning.
Make 4 equal patties.
Heat a large skillet or griddle on medium high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to medium low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If adding cheese, cover or tent with foil and cook a few extra minutes in order to allow cheese to melt.
Serve on a bun (or without, if you’re low-carbing it) and top however you’d like!
These would be crazy good with caramelized onions and barbeque sauce. You could also put a Tex Mex spin on ’em and add salsa and green chilies. Or, you could do what I did this time around and take a traditional approach – I topped mine with lettuce, dill pickles and slices of tomatoes. Classic
Just top ’em with whatever blows your hair back. It’s your burger.
Your burger is a blank canvas and you’re Pablo Picasso, baby.