Recipe: Turkey Zucchini Burgers

Now that my daughter is 1 ½ and able to stay awake a little later, we've started having three-person dinners whenever possible. That means that I need to make things that are quick to assemble and that appeal to both a toddler and an adult that sometimes has the palate of a toddler . . . Enter: burgers.

A few things I like about these:

Shopping for zucchini at the Greenmarket is a fun summer activity to do with an infant or toddler on an early morning or Saturday—taste, touch, smell, and take the opportunity to try a new piece of produce.

You can use whatever meat you have on hand. I like to use dark meat turkey because I find it to be juicier and because of its higher iron content, but if you've got white meat or frozen ground lamb that you bought thinking of kebabs – go for it.

Both my daughter and my condiment-obsessed husband love dunking these in sauce—an awesome opportunity to introduce new flavors and to create an engaging eating experience.


Turkey Zucchini Burgers

(Adapted from Plenty)

Serves 2 adults and 2 kids

+ 1 pound ground turkey
+ 1 large zucchini (or 2 medium), grated
+ 3 scallions, white and light green parts thinly sliced
+ 1 egg

+ 4 tablespoons finely chopped herbs such as mint, cilantro, or parsley
+ 1 clove garlic, crushed
+ 1 teaspoon kosher salt
+ ½ teaspoon freshly ground black pepper
+ Grapeseed or canola oil for searing

Preheat the oven to 400F. Mix all of the ingredients (except the oil) in a large bowl. Coat the bottom of a skillet with oil, and heat over medium heat.

Form the turkey mixture into patties, noting that the mixture may be a bit sticky. (Don’t panic! It will firm up as it cooks.)

Working in batches, drop the patties into the skillet. Sear on one side—don’t touch it!—until nicely browned—2-3 minutes. Flip and sear on the other side, another 2-3 minutes. Transfer to a baking sheet lined with parchment paper. Repeat with the remaining mixture.

Transfer the baking sheet to the oven and bake for 7-10 minutes, until cooked through and firm to the touch.

Sandra Di CapuaComment