"This is hands-down the best turkey burger recipe I’ve ever had," culinary creator Remi Cruz Parsons writes in her cookbook, Let's Get Cooking. "It was the first thing my husband, Cal, cooked for me when we first started dating. But I promise it’s not just the best because Cal wooed me with it. It’s also packed with loads of flavor, plus a secret unexpected ingredient — zucchini — which keeps the meat extra juicy."
Here, the zukes act as moisture-retaining filler, releasing water during cooking that keeps lean meats like turkey from drying out. "I like grating the zucchini extra-fine for this recipe (the small holes on a cheese grater work well)," Cruz Parsons continues.
"Whether you serve it on a bun with your favorite toppings (I like to stir together ketchup, mayo, and chopped pickles or relish for an In-N-Out spread dupe) or as a salad topper, these burgers are a must-try. You can even use this meat mixture to make meatballs!" Apparently, this mix refuses to be boring in any form.
The Best Turkey Burger Recipe
Makes: 4 burgers
Ingredients
- 2 1⁄2 teaspoons kosher salt, divided
- 2 medium zucchini, finely grated (about 2 1⁄2 cups)
- 2 pounds ground turkey
- 1⁄2 cup grated Parmesan cheese
- 2 medium shallots, minced (about 1⁄3 cup)
- 1 large egg, lightly whisked
- 1 teaspoon Italian seasoning
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon crushed red pepper flakes (optional)
- 1⁄4 teaspoon freshly ground black pepper
- Cooking spray
- 4 burger buns
- 4 pieces lettuce, for serving
- 4 slices tomato, for serving
- Ketchup, mayonnaise, and chopped pickles or relish, for serving
Instructions
- In a large bowl, sprinkle 2 teaspoons of salt over the zucchini and lightly toss. Let the salt do its magic on the zucchini (to draw the moisture out), for 15 to 20 minutes.
- After the zucchini has rested with the salt, transfer it to a strainer to rinse off any excess salt. Then, using your hands (or you can also put the zucchini in a kitchen towel), squeeze out as much of any remaining water as possible.
- Rinse and dry the large bowl you used for salting the zucchini and in it, combine the squeezed zucchini, turkey, Parmesan, shallots, egg, Italian seasoning, garlic powder, red pepper flakes, if using, the remaining 1⁄2 teaspoon of salt, and the black pepper.
- Using your hands or a large spoon, mix all the ingredients until well combined and form the meat mixture into 4 equal patties.
- Coat a large skillet with cooking spray and set it over medium-high heat to preheat (if a sprinkle of water sizzles immediately in the pan, it’s ready!). Cook the patties until golden brown and the internal temperature reaches at least 160°F, 4 to 5 minutes per side.
- Serve the turkey burgers on a bun with lettuce, tomato, and a mix of ketchup, mayonnaise, and chopped pickles, or on top of a salad for a lighter option. The burgers are best eaten right after cooking. Enjoy.
Excerpted from Let's Get Cooking: Everyday Meals, Tipsy Favorites and Comfort Food Cravings. Copyright © Remi Cruz. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
