Turkey Veggie Burgers
After eating this turkey veggie burger for dinner, Hubby instantly asked if I would make 100 more. This is coming from a guy who swore he’d never enjoy a turkey burger as much as a beef burger. They’re that good. The shredded veggies keep the burgers extra moist just like they do in muffins and quick breads.
We had some purple carrots from our CSA box, which resulted in a very colorful turkey veggie burger. I got six burgers from the recipe and we ate leftovers in our lunches for a couple days. Then a couple days later, Hubby made another batch for us.
One Year Ago: Multi-Seed Crackerbread
Two Years Ago: Pumpkin Spice Cheesecake Brownies
Three Years Ago: Pumpkin White Chocolate Chip Cookies
Turkey Veggie Burgers
Yield: Serves 6
Ingredients:
1 1/2 lb ground turkey
1-2 medium zucchini, grated
1-2 medium carrot, grated
3 cloves garlic, finely chopped
1/2 tsp paprika
spash worcestshire sauce
3/4 tsp kosher salt
1/4 tsp black pepper
1 large egg
1/4 cup panko bread crumbs
1 Tbsp olive oil
Directions:
Shred zucchini and carrots. Chop garlic.
Toss zucchini, carrots, garlic, seasonings, egg, bread crumbs, and turkey in a bowl. Shape mix into 6 patties.
Heat oil in large skillet over medium heat. Cook the patties (about 4-5 minutes per side) until no longer pink.
Serve on your favorite bread or bun, topped with lettuce, tomato, and homemade mayo.
Recipe adapted from Real Simple, June 2007, page 296
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
There is absolutely a time and place for everything! I totally agree. This is such a classic dish, and you’ve made it beautifully. 🙂
Such a great dish. My only complaint is when people use canned green beans. The taste and texture can be killed with canned green beans. I don’t like to hear my green beans screeching while I chew them.
This picture looks delicious, by the way.
I love green bean casserole. It’s one of my favorite holiday recipes. Sometimes we spice things up and add browned ground beef to the green bean mixture and top it with mashed potatoes. This makes it more like a dinner casserole and then I can justify eating plates and plates of it…hahaha.
Ya know, this looks good, but I’ve never been anywhere this was served. Seems I might be missing out?
I completely agree with Joe. I always use fresh or frozen green beans.
We make this every year too at Thanksgiving and Christmas.My 4 kids hate mushrooms so we use cream of celery or cream of chicken.
I completely agree, this recipe is perfect (and very nostalgic) just the way it is on the package. It just wouldn’t feel like a holiday meal without this dish!
This is one of my favorite holiday side dishes! Canned green beans, soup, and all! I agree with you about having the time and place for such ingredients; it’s such a classic and familiar recipe.