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Garden Turkey Burgers Recipe

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These moist burgers get plenty of color and flavor from onion, zucchini and red pepper. I often make the mixture ahead of time and put it in the refrigerator. Later, after helping my husband with farm chores, I can put the burgers on the grill while whipping up a salad or side dish. -Sandy Kitzmiller, Unityville, Pennsylvania

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Garden Turkey Burgers Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 cup old-fashioned oats
3/4 cup chopped onion
3/4 cup finely chopped sweet red or green pepper
1/2 cup shredded zucchini
1/4 cup ketchup
2 garlic cloves, minced
1/4 teaspoon salt, optional
1 pound ground turkey
6 whole wheat hamburger buns, split and toasted

Directions

In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
Place burgers over drip pan and grill, covered, over indirect medium heat or broil 4 in. from the heat for 6 minutes on each side or until a meat thermometer reads 165° and juices run clear. Serve on buns. Yield: 6 servings.

Nutritional Facts 1 burger (prepared with lean ground turkey and without salt; calculated without the bun) equals 188 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 201 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Originally published as Garden Turkey Burgers in Quick Cooking July/August 1999, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Garden Turkey Burgers (3)

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Garden Turkey Burgers

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Reviewed on Sep. 08, 2011 by deborahn

I made these tonight, they were really good. I only needed 3 patties, so I made meatballs (as suggested) & froze for later use.

Reviewed on Feb. 04, 2011 by KaylaG

I'm trying to incorporate more veggies into my meals and this burger was amazing! The kids loved it and I also love the fact that the next night we had it in meatball form, saved me from having to figure out what to make for dinner!

Reviewed on Sep. 01, 2009 by joycie621

These are the best burgers. I usually make them one day ahead, so the flavors blend. I also slighty freeze them before putting them on the indoor grill so they don't fall apart. If you have extra after your burgers, I make them into little turkeyballs, and bake them. They make a wonderful side dish with a salad.