Garden Turkey Burgers Recipe
- 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
- 1. 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.
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.
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."
"Delicious, fragrant, family-pleasers, these burgers are extraordinary. 4 generations of family - including absurdly picky eaters, deathwish dieters and crabbly in-laws - all raved. Try it as written before 'improving' the recipe."
"Using ground turkey is something I plan on using more often. This is a fabulous recipe and my husband rated it highly. I did use a 1/2 cup of green onion instead of regular onion (it agrees more with my husband). I did make 3 burgers and made meatballs with the remainder."
"I made these tonight, they were really good. I only needed 3 patties, so I made meatballs (as suggested) & froze for later use."
"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!"
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.