- 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
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.
Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Garden Turkey Burgers
"Very surprised how these burgers had great flavor, stayed moist, and didn't shrink when I made these today. Pan fried them. Used a 1/2 cup scoop and got 7 large burgers. A keeper!"
"My husband and I loved these turkey burgers. I put less than half of the red pepper that was called for and it was more than enough. It made 5 HUGE burgers, so we have 3 leftover. Made them on the gas grill. Very flavorful and not dry like ground turkey sometimes can be."
"I made these for dinner tonight and my family LOVED them!! I diced all the veggies very fine to trick my 7 year old and it worked!! I also used green onions just as a personal preference and they were amazing that way! I thought they would turn out dry as I watched them cook but were very juicy! I cooked them on a flat top griddle instead of the grill. I will definitely make these again very soon!"
"These were good! I doubled the recipe and froze the extras. Quick, healthy and easy. Great recipe!"
"These were moist and tasty. I subsituted half carrots for half of the amount of green peppers. Even if you're a vegetable eater this is a quick way to get your vegetables. I served them on flat out breads. I will definitely make these again."