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August 15, 2012

by Alyssa Rimmer

Herbed Turkey Burgers with Zucchini Buns

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Turkey burgers are for sissies. They're like veggie burgers made from meat. At least that's what I used to think when I ate red meat. I assumed they lacked flavor, were dry and crumbly, didn't have that juicy pink center and were plain old boring.

But don't let the light meat fool you. Turkey burgers are awesome. Not only are they lower calorie, but they typically are lower in fat and easier on your system. Plus, turkey burgers just taste good.

Especially when they're spiced with fresh oregano and topped with avocado.

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But how can you make the already healthy turkey burger even healthier? Skip the bun, of course!

Yes, I know, gluten-free bread and hamburger buns are utterly delightful, but sometimes the extra calories feel unnecessary. Wouldn't you rather save those calories for a piece decadent chocolate cake? Or a slice of heavenly cheesecake?

Skipping that carbo loaded bun can sometimes throw a burger off completely, but not when it's sandwiched between two slices of char grilled zucchini. Your mind tricks you into thinking you're eating a bun, but your taste buds outsmart you with the rich, summery taste of grilled vegetables.

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If you're still a turkey burger skeptic, this recipe will change your mind.

I promise.

Filled with fresh herbs and garlic, topped with juicy red tomatoes and ripe avocado, and sandwiched between two grilled zucchini slices, these burgers are simply summer in every healthy bite.

Herbed Turkey Burgers with Zucchini Buns

These Herbed Turkey Burgers are filled with fresh herbs and garlic, topped with juicy red tomatoes and ripe avocado, and sandwiched between two grilled zucchini slices.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 177kcal
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5 from 2 votes

Ingredients

  • 8 – 10 oz ground organic lean turkey meat
  • 2 tablespoons fresh oregano chopped
  • 2 garlic cloves minced
  • 4 thick slices of zucchini or eggplant, summer squash, etc.
  • Olive oil spray
  • Salt & pepper to taste
  • Toppings: sliced tomato avocado, cheese, ketchup, mustard, mayo, hot sauce, etc.

Instructions

  • In a large bowl, combine the turkey meat, oregano and garlic cloves, and mix with your hands until fully combined. Form into two patties and set aside.
  • Heat a grill pan (or outdoor grill) to medium high heat.
  • Spray the zucchini on both sides and sprinkle with salt and pepper.
  • Add the zucchini to the grill pan, cooking 2 – 3 minutes per side until you have nice grill marks and the zucchini still holds its shape.
  • Add the turkey burgers to the grill, cooking 3 – 5 minutes per side, until cooked.
  • Serve between zucchini slices and add your preferred toppings.
  • Enjoy!

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 362mg | Fiber: 2g | Sugar: 1g

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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42 comments
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  1. […] image credit: simplyquinoa / Alyssa Get the recipe here for this Herbed Turkey Burgers with Zucchini Buns […]

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  6. Help me out here….the zucchini is the size of a bun where do I zucchini that size? Or are these mini burgers? Cant wait to try!

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  14. As someone who can’t do the gluten-free breads because they are too high in carbs, you gave me just what I needed. The squash & eggplant are a great way to fill the whole left behind by burger buns. Thanks!!!

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  17. Your turkey burger sounds great, but I especially like the zucchini buns. I’ve used lettuce, but never thought of using zucchini. Great idea! Thanks for sharing this grilling recipe at Gluten-Free Wednesday.

    • Thanks, Linda! I was surprised how tasty it was 🙂 I think it would also be great with eggplant. Or butternut squash as we getting into the fall. Yum!

  18. LOL I love your initial thoughts on turkey burgers. I don’t think I can find a zucchini large enough to serve as buns but I this could work with eggplant and ground chicken.

    • I was lucky that my mom’s garden had 15 lbs of zucchini…I need to take some off her hands 🙂 Eggplant would also we wonderful. Let me know how it works out for you! xo

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