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.
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
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!
Recipe Notes
gluten-free | dairy-free | sugar-free | egg-free | nut-free | soy-free
This recipe is shared on: Gluten-Free Wednesdays
Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
Bee says
These are the healthiest burgers I have ever seen! And look delicious 😉 really have to try it 😀
Queen of Quinoa says
Thanks, Bee. Let me know if you do 🙂
Alexandria says
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.
Queen of Quinoa says
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
Russell at Chasing Delicious says
What an awesome idea with the zucchini Buns! And these burgers look awesome!
Queen of Quinoa says
Healthy, easy & delicious. Doesn’t get much better than that 🙂
Linda says
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.
Queen of Quinoa says
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!
Heather Adamson says
Fab idea!! I was also thinking this would be good with eggplant/ aubergine. Can’t wait to try it!
Tori says
I made these tonight with eggplant! Added feta to the burger, it was delicious! Thanks for the recipe 🙂
Queen of Quinoa says
Oh yum!! Sounds awesome. I love the idea of adding feta. Yay!
Megan@BlueStarVermont.com says
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!!!
bc says
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!
Tasha @thatssoyummy says
A great way to use zucchini