Zucchini Turkey Burgers with Paprika

Burgers AND zucchini and just the right amount of spice?! Everyone’s dream! Both the lean meat, green vegetable and flavorful to please all types of people.

Since we don’t live in a place where a backyard is present, we can have burgers whenever–thats the upside we tell ourselves. So we cook them on our stop top grill and call it a ‘bbq’. Its a good time for sure.

And these burgers are so easy and delicious and very nutritious. I mean all you do is throw in the ingredients into a bowl and mix them up.

Also, the some of the ingredients are pretty interchangeable. For example, the fresh herbs can be replaced and switched out with either mint or cilantro or a mixture.

When I made these last, we had just benefited from a food share distribution at Jude’s school where we got a lot of good stuff! Including a big bundle of parsley. I also had just bought a basil plant, so I decided on basil and parsley.

zucchini turkey burgers ingredients

• 99% lean ground turkey

any turkey can be used, but I personally like to use 99% lean ground turkey. It is (obviously) less greasy and more lean.

• zucchini

I grate my zucchini using a box grater. (unpeeled). I try to get medium size zucchini’s and one zucchini usually equals around 2 cups. Also, no need to strain the zucchini if you are going to be grilling them right away OR forming them and freezing them. Just do it!

HOWEVER, if you leave them, the water content will separate and then simply pour whatever has been drawn out, out!

• egg whites

egg whites are my ‘strengthener’ ha? Funny. But true. You can use the entire egg but I would just prefer not to just to keep the fat content and cholesterol down! so i dont:)

• onions

green onions work best. 1/4 cup is approx 3 green onions. Although green onions would work best, you can also use any onion/shallot you have on hand.

• fresh herbs (basil and parsley)

My herbs of choice are basil and parsley. I like the sharp crisp flavor of parsley and the smell of basil just can’t be beat.

• salt
• pepper
• cayenne pepper
• cumin (optional)
• paprika

With many burgers, bread crumbs or panko crumbs are usually involved. I’m trying to be low carb (ish) so i just cut them out and using the egg white as a binder worked perfectly.

When cooking these you may think they are too wet. BUT HOLD ON AND KEEP COOKING! They cook up so nicely and the wetness leaves them anything but dry. Which is why i love them!!!