Turkey Veggie Burgers
These turkey-veggie burgers are a tasty, healthy, and a very satisfying alternative to beef burgers. Sometimes turkey burgers can be dry and dense, but the veggies in this burger alleviate both of those issues! Because the veggies are mixed throughout the burgers, they break up the texture of the mince and they add moisture. Top them with a slice of cheddar cheese and let people choose toppings like ketchup, mustard, Russian dressing, slaw, lettuce, tomato, red onion, pickles, or pickled jalapeños. Also, in this pic, I’ve shown them on a typical burger bun, but I love them in a pita or even plain with a salad and some sweet potato fries (recipe for those coming soon!).Print
- 1 tablespoon olive oil
- 2 medium onions, diced
- 1 medium zucchini (courgette), diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced or pressed through a press
- 2 eggs
- 1 ½ teaspoons fine sea salt
- 1 teaspoon red pepper flakes (optional)
- optional for serving: burger buns, pita, ketchup, mustard, Russian dressing, slaw, lettuce, tomato, red onion, pickles, or pickled jalapeño
- Preheat oven to 230C/445F -or- preheat your grill to medium-high.
- Add the olive oil to a large sauté pan set over medium heat. When the pan gets hot, add the onion, zucchini, and pepper. Sauté for about 12 minutes, stirring often. Add in the garlic and cook for another 2-3 minutes. Let the veggies cool for a few minutes then add them to a large bowl with the turkey, eggs, salt, and red pepper flakes (if using).
- With clean hands or a fork, mix to combine. Then form into burgers. You should get about 8 or 9, 6 oz burgers. Place on a parchment lined baking sheet or on a grill preheated to medium-high. The burgers will feel a bit loose, but take care when you place them on your pan. If grilling, carefully place them on the grill with a spatula. If grilling, flip after about 5 minutes. If cooking in the oven, no need to flip.
- When the internal temperature gets to 74C/165F, add a slice of cheese and cook for another 30 seconds to 1 minute until the cheese is slightly melted. I highly recommend using a kitchen thermometer for this, but if you don’t have one, as a guide, the burgers take about 20-25 minutes in my oven and about 10 minutes on my grill. You should cut one open to make sure the turkey in the middle of the burger is opaque and whiteish in color.
- Serve immediately with any or all of the recommendations in the recipe.