Given our glut of fresh tomatoes (and, unfortunately, an early peak now that bot of our ‘mater plants have croaked!), this was an appealing recipe idea from Skinnytaste. The burger recipe is what really interested me, because I had not seen a turkey burger made with zucchini before! It actually made an excellent filler. I left out the breadcrumbs and everything held together well regardless. Very tasty! We would make this again. We served it over a bed of lettuce with more tomatoes.
For the Burgers:
- 1.25 lbs 93% lean ground turkey
- 1 small zucchini, grated
- 1 clove garlic, grated
- 1 tbsp red onion, grated
- salt and fresh pepper
- oil spray
For the Bruschetta:
- 2 tbsp extra virgin olive oil
- kosher salt and fresh cracked pepper to taste
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 2 tbsp fresh basil leaves, chopped
- 3 oz part skim mozzarella, diced
Combine the olive oil, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn. Server over tomatoes and top with bruschetta.