These turkey burgers are so heart healthy and flavorful and a nice break from traditional burgers. I had some squash leftover from the farmer’s market and this was a perfect way to use it. I used a grater for the squash and squeezed out the excess water before sautéing it with veggies, herbs and spices. You can opt for any toppings on your burger that suit you, I love a little guacamole tomatoes and lettuce. The addition of the veggies creates a tender and moist burger that helps avoid an overly dry, bland burger. I recommend you get ground turnkey that has about 8-10% fat for best results.
Yield: 5 turkey burgers
- 1 lb ground turkey (90% lean)
- 1 cup grated squash, excess moisture removed
- 1 /4 cup finely diced red onion
- 1/4 cup finely diced red pepper
- 2 cloves minced garlic
- 1/4 cup minced parsley
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1/4-1/2 cup panko
- 1 tablespoon dijon mustard
- 2 tablespoons mayonnaise
- kosher salt and pepper
- 1 handfuls fresh minced basil
- 2 teaspoons greek seasoning
- kosher salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons vegetable oil for cooking burgers
After grating squash, place it in paper towels and squeeze out as much liquid as possible. In a medium skillet, heat olive, onion, peppers garlic, squash, parsley, worcestershire and greek seasoning. Sauté for 5-7 minutes until vegetables are tender and fragrant. Remove from heat and allow to cool a bit. In a medium bowl, whisk mustard, mayo and egg together and combine with sautéed vegetables, ground turkey and basil. Season with salt and pepper and using your hands, incorporate the mix ins with the turkey. The mixture will be wet, so begin to add panko. The burgers should hold together but not be completely dry. Using your hands, shape the turkey mixture into patties (you can also use a 3 inch ring mold). You should have 5 patties. Place in refrigerator for at least 30 minutes.
Preheat oven to 350. Heat a large cast iron skillet wth 2 tablespoons of vegetable oil to medium high. Allow oil to get quite hot, but not smoking. Cook turkey burgers for 4 minutes/side. Transfer skillet to oven, and allow to cook through for an additional 10 minutes or until internal temperature is 165.
Serve with favorite toppings and enjoy!!!
Looks so good!
Thank you so much! Let me know how you like them if you try the recipe!
I was reviewing your recipe. 1/4 to 1/3 c of panic threw me. Then realized it was panko. I am sure auto correct helped I. That decisions. Haha! BTW it looks delicious.
Thank you, I need to do a better job of proof reading. I appreciate it very much Lisa!