In keeping with the theme of healthy eating, I have another great recipe from Skinnytaste, which I think has become my new favorite good blog! This time, we made Turkey Burgers with Zucchini (zucchini seems to be a very popular ingredient in these recipes).
They were super easy and quick to make, which is great for a weeknight meal. I used my food processor to grate the zucchini, garlic and onion into a nice consistency for the burger mix (although you can do it by hand too). I grilled them on my George Foreman grill, but you can also use a skillet. We actually ended up making 6 patties instead of the recommended 5, but you can make them whatever size you prefer!
This was a huge hit and my fiance could not stop raving about them. They come out really moist and juicy and they actually don’t have that many calories. You can either eat the patty naked or eat them like a burger with whatever toppings you want. We ended up eating them with whole wheat burger buns, lettuce, tomato and a bit of mayo. Yum yum! They also reheat really easily.
I’ve posted the recipe below for convenience!
- 5 oz grated zucchini (about one large zucchini)
- 1 lb 93% lean ground turkey
- 1/4 cup seasoned breadcrumbs (recipe suggests whole wheat breadcrumbs)
- 1 clove garlic, grated
- 1 tbsp grated red onion
- Salt and pepper to taste
- Squeeze all the moisture from the grated zucchini.
- In a large bowl, combine the zucchini, ground turkey, breadcrumbs, garlic, onion, salt and pepper.
- Divide the mix into 5-6 burger patties, making sure they’re not too thick.
- Prep your grill and spray with cooking oil to prevent sticking.
- Cook the burgers over the grill for about 5 minutes on each side, until the center is no longer pink.
This meal is always highly requested by my boyfriend and family members. It always turns out really good, but the process of making it is a bit long and involved (plus involves 3+ different pots), so I tend to avoid it. However, it’s a very delicious and satisfying meal that reheats well, too. Plus, the last time I went to London and tried real shepherd’s pie, this version didn’t taste that much different!
I originally followed this Rachel Ray recipe, but over the years, I’ve changed many parts. Also, I find you can use either beef or turkey and nobody can tell the difference. Some people used ground lamb as well. Feel free to substitute frozen vegetables for fresh ones; frozen ones just help save time.
- 2 lb of potatoes
- Milk & butter (for potatoes)
- Olive oil
- 1 lb ground beef or ground turkey
- Salt and pepper
- 1 small package frozen mixed vegetables
- 1 tbsp butter
- 1 tbsp flour
- 1 cup beef broth or 1 beef bouillon cube dissolved in 1 cup boiling water
- A hefty amount of Worchestershire sauce
- Peel and dice potatoes. Put in a pot and boil for about 15-25 minutes, until soft.
- Drain potatoes and add a small amount of milk and butter, enough to make the potatoes moist.
- Mash potatoes and set aside.
- Heat olive oil in a heavy bottomed pan.
- Add ground beef or ground turkey with salt and pepper. (If you like other seasonings like garlic powder, I like to add them too) Crumble and brown completely.
- When meat is brown, add frozen vegetables and cook until they are done. Stir frequently.
- In a small sauce pan, melt 1 tbsp of butter over low heat. Slowly add 1 tsbp of flour until they are mixed and there are no clumps. Heat for a few minutes until thick.
- Add the beef broth and as much Worchestershire sauce as you want to the butter and flour. (I find the more you add, the tastier it is)
- Keep stirring the sauce until it gets nice and thick.
- Add sauce to the cooked meat and vegetables. Stir thoroughly.
- Turn on your oven’s broiler to high.
- Transfer cooked meat and veggies into a casserole dish.
- Carefully spread the mashed potatoes on top of the meat in the casserole dish so it covers it completely. Create some scores with a fork if you want a crispy top.
- Sprinkle some paprika evenly on top of the mashed potatoes.
- Broil in the oven until the potatoes are crisp and slightly browned, about 10-15 minutes.