Turkey Burgers used to be a staple back on Burd Street. But I don’t think we’ve made them at the farm in years. Years! I don’t know why. They’re healthy, delicious and easy to make. A winner all the way around.
The burgers are so easy to make that even after years — years! — I didn’t even have to look up a recipe. You take two carrots, one zucchini and about half a 10-ounce package of mushrooms and shred them in a food processor.
Then you mix that all up with about a pound of ground turkey. Shake a little soy sauce in there, add a clove or two or garlic or a little chopped onion, and you’re good to go. The original recipe, which came from Gourmet eons ago, called for minced dried onion, but I don’t keep that around. If you do, by all means, use it.
About 8 to 12 minutes in the pan should do it. I like to cover the pan for a little while so they steam and stay moist, too. Though the shredded vegetables keep them nice and juicy no matter what.
2 medium carrots
1 medium zucchini
About 5 ounces mushrooms
1 pound ground turkey
2 teaspoons soy sauce
2 cloves garlic, minced or put through a press
A scant tablespoon grapeseed oil
Buns, cheese and condiments of your choosing (I love these with avocados)
Shred the carrots, zucchini and mushrooms in a food processor. Place in a large bowl. Add turkey, soy sauce and garlic. Blend well. Shape into patties.
Heat a large pan over medium-high heat. Add the oil and spread it over the entire surface. Add the burgers and saute until a brown crust forms on the bottom, about six minutes. You may cover the pan for part of the time. Flip the burgers and cook until no more pink is showing, about 4 to 6 minutes longer.
Toast buns and serve with condiments.