Turkey burger recipes often seem all the same to me. They're a desperate attempt to add flavor and moisture to the meat that tends to be a little bland. It's rare I find a take on the turkey burger that gives me pause for thought.
I was pretty surprised and impressed, then, when a recipe from the Cooking Light website caught my eye. It calls for shredded zucchini, which reminded me of how I've included vegetables in meatballs in the past, to not only add flavor and moisture but also help bind the meat together.
Since I still have some local zucchini on hand (leftover from our pancake morning), I couldn't resist testing the recipe out at lunch today.
These babies were really tasty! I think as written they might be a little bland, but I upped the amount of cilantro called for and added a little bit of salt. While my kids did eat theirs with a little raw cheddar on top, I simply served up my naked burger over a salad. I did make some honey mustard sauce as suggested in the recipe, and it was plenty flavorful to serve as a dressing for my salad.
Paleo Zucchini Turkey Burgers
adapted from Cooking Light
2 tbs. honey mustard
2 tbs. mayonnaise
1 lb. ground turkey
1/2 cup grated zucchini
2 tbs. coconut aminos or gluten-free tamari
3 tbs. minced cilantro
1/4 tsp. salt
1 tsp. black pepper
Combine honey mustard and mayo in a small bowl.
Mix turkey and remaining ingredients together in a large bowl. Shape into patties and grill. Serve with fixings of choice and honey mustard.