Turkey Burger with Special Sauce
The Good LFE Cookbook
6
Main Dish
These burgers have some hidden vegetables to balance your meat intake and increase your vegetable servings. Grated vegetables also help to keep your burgers from drying out. The bread crumbs help to keep them in one piece, as turkey burgers tend to be more crumbly than beef burgers. If you can’t find ground dark meat turkey you can add a tablespoon of olive oil to add the extra fat that the white meat lacks.
Ingredients
- 1 zucchini, finely grated
- 1 carrot, finely grated
- ¼ red onion, finely grated
- 1 egg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 3 tablespoons bread crumbs or almond flour, more if needed
- 1 pound ground dark meat turkey
Directions
Wrap zucchini and carrot in a clean kitchen towel and squeeze to remove excess moisture. In a medium sized bowl, mix vegetables, eggs, salt, pepper, paprika, and bread crumbs (if using) until well combined. Gently mix in meat until combined.
Divide mixture into 6 balls. In a large skillet over medium-high heat, place two of the meatballs into the pan and smash with the back of a spatula until flattened and about 5" in diameter. Sprinkle with a pinch of salt. Cook for two minutes on each side until cooked through.
I like to toast the buns in the pan with some of the fat from the burgers, and serve with butter lettuce, sliced white onions, and sliced vinegar pickles (like cornichons).
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