Who doesn’t like a good burger and fries? May not be the “best” choice, but it sure can hit the spot! Wouldn’t it be a dream come true if you could find a healthy burger and fries that was just as delicious? (ok…maybe not “just” as delicious…but pretty darn good!). Well what do you know…here it is :)
I found this recipe when Freddie and I first got married. Freddie is a true burger connoisseur. As his wife I wanted to prepare meals that he enjoyed, but with ingredients that were nutritious. And this was the perfect compromise.
I happen to LOVE zucchini (which, by the way for the sake of this post must be pronounced zu-CHEE-ni…because that is how my grandma always said it and you couldn’t tell her otherwise). It is so versatile. You can steam it, roast it, grill it, fry it, bake it…make a burger and fries out of it! The addition of the zucchini to the burger helps it to stay ultra moist (especially since you are using turkey, which has the tendency to dry out). And since we are on the zucchini train, why not pop some zucchini fries in the oven while you make your burgers…makes for a delicious and nutritious treat!
3/4 point ground turkey (I always use extra lean, but any ground turkey will do)
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form a mixture into 4 patties.
Heat the olive oil in a large skillet over medium high heat. Cook the patties, turning once, until no trace of pink remains, 4-5 minutes per side.
Toast buns of your choice and dress burgers with your favorite condiments. I like to put ketchup, cheddar cheese and avocado on my burger (although I forgot to pick up the avo at the store today…but it was just as delish!)
1 egg white
1/4 cup fat-free milk
1/2 cup grated Parmesan cheese
1/2 cup seasoned breadcrumbs
Preheat oven to 425 degrees. Cut zucchini into 3-inch sticks. Whisk an egg white into a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with aluminum foil and spray with cooking spray. Place zucchini on sheet. Bake for 25-30 minutes or until golden brown.