Zucchini Turkey Burgers – a delicious recipe with zucchini, mushrooms, red onion, garlic chop, white wine, gruyere cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a skillet, saute group 1 over medium heat until there is just a little amount of water in the pan. Set aside to cool. In a large mixing bowl, incorporate Group 2 until consistent. Once cooled to just over room temperature, incorporate Group 1 (being sure to drain excess water first) and Group 2. Form patties and place on hot pan (with pam butter baking spray.) Without disturbing the patty heat on medium high heat for 5 minutes or until seared. Salt and pepper raw side. Flip patty and if needed, add additional baking spray to pan before placing raw side down. Salt and pepper cooked side Heat on high heat for 4-5 minutes or until seared and cooked through. Turkey burger should not have any pink. If preferred top with additional grated gruyere once turkey is cooked through.
589
kcal
Calories
29
g
Fat
13
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 large zucchini diced, 1 package of cremini mushrooms rough chop, 1/2 red onion diced, 4 cloves garlic chop, and more.
Yes, Zucchini Turkey Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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