Juicy Turkey Burgers Source: Bill Bellerdine Course: Sandwiches Cuisine: American Food Group: Poultry Serves: 4 |
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Ingredients
| 1 pound(s) Ground Turkey |
| 3/4 to 1 cup(s) Zucchini (rough diced) |
| 3/4 cup(s) Sweet Onions (rough diced) |
| 2-3 whole Scallions (whites & greens) |
| 2 teaspoon(s) Coarse Black Pepper |
| 1 teaspoon(s) Coarse Sea Salt |
| 3/4 cup(s) Panko |
| 1 whole Egg (lightly beaten) |
Instructions
Mix & fold all ingredients together, trying not to overwork the mix. Separate into 4-6 equal size "meatballs" and flatten down to preferred burger thickness. They can be pan fried with a sprinkle of garlic powder, but come out much better on a panini maker or similar grill, which forms a nice crust. They may also be grilled on a charcoal or gas grill, but must be watched closely so they don't dry out from the low fat content. I found them a tasty and healthier afternate burger. Enjoy! |
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