In general, we don’t like to hide or camouflage our veggies.
We believe plants—from kale to kohlrabi—are delicious and crave-worthy and deserve to be showcased on the center of the plate. In other words, they should be enjoyed, not tolerated.
Still, if there’s an opportunity to add extra vegetables to a dish that’s mostly meat in a way that means most people won’t even notice, why not?
That’s one reason we love these burgers, which deliver a covert serving of zucchini as you bite into a juicy patty. Use the recipe to sneak produce into the diets of the pickiest of eaters. We won’t tell.
INGREDIENTS
- 4 ounces ground turkey
- 1/8 cup shredded zucchini
- 1 tablespoon chopped onion
- 1 egg white, beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
DIRECTIONS
- Mix all ingredients together and form patty.
- Lightly coat a preheated skillet with cooking spray.
- Cook burger patty for approximately 5 minutes each side, making sure it is cooked through.
WHY WE LOVE THIS RECIPE
This turkey burger recipe provides lean protein and also delivers B vitamins, iron, zinc, and selenium. The egg white adds even more protein and very few calories, and the onion, garlic, salt and pepper provide a punch of flavor. Throw the burgers on the grill at a barbecue for a healthful alternative to frozen beef patties, and serve them wrapped in romaine leaves or on sprouted grain buns.
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