This is a post in honor of my niece and nephew who just had their first baby (a boy named William). They came to visit about a month ago (pre-baby) and made us these amazing burgers, which I have since made several times. They freeze really well, but they also only take two minutes to throw together, so making a bunch in advance isn’t necessarily worth the effort. Aside from the ease of assembly, these burgers have many attributes; they are moist and stay together beautifully – I have yet to have one fall apart on the grill; the flavour is lovely, yet neutral, so you can top them any way you want to (above, we used goat cheese and sundried tomato pesto; heaven); the kids LOVE them (this is the only way my daughter eats zucchini) and they are way healthier than your standard beef burger. All in all, exactly the kind of recipe you need in your repertoire for the coming summer. Try these, you won’t regret it. Thanks for the recipe Sam and Steve, and congratulations, we can’t wait to meet William!
1 lb ground turkey (or chicken, though it’s a little harder to work with)
1 medium zucchini, grated (I use my food processor)
1 tsp each, garlic and onion powder (fresh onion and garlic could be substituted, my kids are sometimes just texture sensitive, so this adds flavour without any weird chunks)
1/2 tsp smoked sweet paprika (sub hot paprika or cayenne if you like things spicier)
salt and pepper to taste
Fresh herbs – I haven’t tried this yet, but plan to once my herb garden comes into its own. The neutral flavour of the turkey and zucchini would lend itself well to whatever fresh herbs you have kicking around; sage, basil, oregano, rosemary. You could chop it and throw it right in the burger or use it as a topping.
1. Combine all ingredients in a bowl, mixing with your hands until just combined. Divide into 4-6 balls (depending on how big you want them) and shape into patties. Refrigerate until ready to use.
2. Preheat the grill to high. Cook 5 minutes a side; burgers should be white and staying together, but still moist, and since they are not fatty, they won’t shrink in size much.
Fresh basil, tomato and thick sliced bococcini
Goat cheese and sundried tomato pesto
Goat cheese and tapenade (are you sensing my love of goat cheese yet?)
Gruyere, grilled apple slices and fresh sage