Wednesday, September 28, 2011
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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

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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

Main Meal, Poultry, Sandwich
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4 Responses to “Colorful Shrimp and Quinoa Salad”

  1. #
    1
    Cindy — December 10, 2013 at 8:41 am

    Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.

    I enjoy reading your recipes and have tried quite a few to great success.

    Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:57 pm

      Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.

      The winters are ruthless in MA for sure!

  2. #
    2
    Cindy — December 10, 2013 at 5:21 pm

    Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.

    But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.

    Sorry to be such a pain in the patootie.

    • beantownbaker — December 11th, 2013 @ 7:46 am

      Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.

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