And I think you’ll love them too. They have fresh zucchini from our garden, sliced bell peppers in any color, as well as flavorful spices. We serve them with grilled vegetables or even homemade french fries. I was never much of a turkey burger person. I remember ordering one at a very famous diner on the NJ/NY border and I had to throw it out because I didn’t like it. So I ate french fries for lunch that day. Sadly, that experience colored my view of turkey burgers for years after that. It wasn’t until my husband made some from scratch, mixing in wonderful fresh vegetables in the “batter” that I realized how good that grilled turkey burgers could be. I’m proud to share my husband’s recipe today. I shared it on another blog years ago, but I’m not sure I’ve shared it here! This one is a real summer staple for us. And enjoy it all year long!
Grilled Turkey Burgers Recipe:
What You Need:
1 pound ground turkey – 97% fat free
1 cup shredded zucchini
½ cup shredded carrots
¼ cup diced red pepper
¼ cup soy sauce
3 tbsp chopped parsley
½ tsp garlic powder
¼ tsp dried dill
¼ tsp Old Bay® Seasoning
Organic cheddar cheese slices, optional
For the asparagus:
Firm, bright-green asparagus tips with closed and dry tips
4 tbsp olive oil
Parmesan cheese to taste
What You Do:
For the Burgers:
1 – Cook the bacon if you like bacon on your burger, and then set aside.
2 – Wash your hands and mix together all the burger ingredients.
3 – Then, form into 4-6 patties.
4 – Brush your grill with cooking oil and heat over medium-high heat.
5 – Cook burgers for 5-7 minutes until each side is fully-cooked.
6 – Cut into the burger to check to make sure they’re cooked through.
7 – Serve with your own personal fixings.
For the Grilled Asparagus:
1 – Lightly coat with olive oil, and season with salt and pepper to taste.
2 – And then grill over high heat for 2-3 minutes.
3 – Add parmesan cheese last.
You could certainly experiment with different vegetables, but what I loved was the flavor of the red peppers, and the way the zucchini and carrots flowed seamlessly into the mix. I’m someone who needs a lot of vegetables, and I will get creative as to how I eat them. I think most local and seasonal favorites would work, if not all.