Zucchini Turkey Burgers Recipes

ZUCCHINI BURGERS

Zucchini Burgers image

With just-picked-from-the-garden-zucchini, your kids won't even know these burgers are meatless. -Kimberly Danek Pinkson, San Anselmo, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded zucchini
1 medium onion, finely chopped
1/2 cup dry bread crumbs
2 large eggs, lightly beaten
1/8 teaspoon salt
Dash cayenne pepper
3 hard-boiled large egg whites, chopped
2 tablespoons canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Steps:

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in chopped egg whites., Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed., Serve on buns with lettuce, tomato and onion.

Nutrition Facts : Calories 314 calories, Fat 12g fat (2g saturated fat), Cholesterol 106mg cholesterol, Sodium 467mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

TURKEY AND ZUCCHINI BURGERS

Turkey and Zucchini Burgers image

Make lean yet juicy burgers by combining ground turkey with grated zucchini and chopped scallion.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound ground turkey
3/4 cup finely grated zucchini
1/4 cup finely grated carrot
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 scallions, white and green parts, chopped
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 seeded hamburger buns, split and toasted
Lettuce, mustard, thinly sliced red onion and pickle spears, for serving

Steps:

Combine the turkey, zucchini, carrot, chili powder, coriander, cumin, scallions, garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl until well blended. Form into four 1/2-inch-thick patties and brush both sides of each with the oil.
Heat a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until browned on the outside and cooked through, 5 to 8 minutes per side. Serve on the toasted buns with lettuce, mustard and red onion; add pickle spears on the side.
Copyright 2016 Television Food Network, G.P. All rights reserved

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