1lbextra lean ground turkeycan also sub in ground chicken
1small zucchinigrated (about 1 cup grated zucchini)
2green onionsfinely chopped
¼tspred pepper flakes
Freshly ground pepper
Add all ingredients for the burgers to a medium sized bowl and mix until combined. Using your hands, form the mixture into four evenly sized patties.
To grill: Preheat the grill to medium-high. I recommend grilling the burgers from a frozen state as they'll be less likely to fall apart on the grill. Ease the burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open.After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the interior temperature of the thickest part of the burgers reaches 165°F. Transfer the burgers to a clean plate.
To bake: Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Bake for 25-30 minutes or until cooked through.
Garnish burgers with desired toppings and serve with or without a bun.
If your shredded zucchini contains a lot of moisture, be sure to wring it out really well with your hands or using cheesecloth before adding to the meat mixture to prevent the burgers from being too moist.
If you choose to grill these burgers, I highly recommend forming the patties and freezing them for at least 20-30 minutes before cooking. This will help them keep their shape.
If grilling these burgers, be sure to grease the grill really well to prevent the burgers from sticking.
Mix burger mixture with hands to ensure ingredients are well incorporated. You can coat your hands in olive oil to prevent the mixture from sticking to your hands.
Don’t over mix, as it may cause the burgers to dry out. Instead, mix until just combined, and then form into patties.
Make a thumbprint in the middle of the each patty to keep the burgers from puffing up on the grill.
Flip the burgers only once during cooking. You want to avoid handling them too much or you run the risk of them falling apart.