An exciting turkey burger recipe sounds like an oxymoron, doesn’t it? Many opt for the poultry option in an attempt to be a bit more virtuous with their choice of burger. I’ve had some pretty delicious turkey burgers, but honestly more often I’ve experienced my share of bland hockey pucks.
Imagine my delight when I stumbled upon a Cooking Light take on the turkey burger, then, with a secret and seasonal ingredient to enhance both the flavor and moisture of the burgers: zucchini. I have a surfeit of local zucchini on hand, which in fact inspired the first post I intended to make today. The kids and I kicked off the week with grain-free sweet zucchini pancakes that were definitely worth a share.
Today’s lunch recipe is going to come first, though, as I literally just cleaned up after the meal and find myself already thinking back on it with fondness. When I get sentimental with my food I know it’s something I want to write about!
I didn’t tell my kids their burgers contained vegetables, and neither batted an eyelash at the smattering of green flecks throughout. While I took some photos of the “naked” burger, I do think it’s made all the more tasty and kid-friendly with some high-quality cheddar melted on top.
The kids ate their burgers on organic OneBuns, which are essentially a healthier version of the “sandwich thins” that have become popular. I know they’re promoted for being low calorie, but I like them for my children simply because they’re less to them. Neither of my kids are wild about huge pieces of bread, and I’m always looking for ways to not overdo the gluten in their diets. Since I avoid it altogether, I ate my burger on a nice big salad.
The honey mustard sauce really enhanced these burgers. If you don’t “do” mayo you could always mix your honey mustard with the same amount of Greek yogurt. I also was a bit freer with the seasoning than the recipe suggested (I had more meat, for starters); I included a pinch of salt and upped the amount of cilantro and black pepper.
While the burgers are quite moist, they did hold their shape to allow for grilling. Depending on what soy sauce you use, these burgers are not only low in fat and include vegetables, but they are grain/gluten-free.
recipe from Cooking Light
2 tbs. Greek yogurt or organic mayonnaise
2 tbs. honey mustard
1 lb. ground turkey breast
1/2 cup grated zucchini
3 tbs. fresh cilantro
2 tbs. gluten-free, low sodium soy sauce
1 tsp. ground black pepper
1/4 tsp. salt
raw sharp cheddar cheese, cut into thin slices
Combine honey mustard and mayo or yogurt in a small bowl.
Mix turkey, zucchini, cilantro, soy sauce, pepper and salt in a large bowl. Shape meat into patties and grill or cook in a non-stick skillet. Top with cheese in last minute of cooking, and serve with honey mustard and burger fixings of your choice.