Because sometimes you have to sneak those veggies in! But also, because the addition of grated zucchini makes these turkey burgers nice and juicy. I made these last night and was really happy with the result. They are a little mushy when raw, so it helps to stick them in the freezer before grilling. You can also pan fry or broil them without freezing first.
1 1/4 lb. ground turkey
1/2 cup finely grated zucchini
1/3 cup mayo (I used Miracle Whip)
1/2 cup unflavored breadcrumbs
2 Tbsp. finely chopped sweet onion
2 Tbsp. chopped parsley
1 Tbsp. minced garlic
1/2 Tbsp. Kosher salt (more or less to taste)
Makes 6 Burgers
Use a large cheese grater to grate the zucchini. I followed up with a little extra chopping to make it nice and fine. Then put it into a paper towel and squeeze out the excess water.
Finely chop the sweet onion (I used Vidalia onions) and garlic. Or cheat like me and use minced garlic that comes ready-to-use.
Chop the parsely
Mix everything up in a big bowl
Form into 6 patties
Put them in the freezer until firm if you want to grill them, or you can pan fry or broil them.
Enjoy a glass of wine while patties are firming up, if you chose that method. This is also a good reason to freeze them.
Cook ’em up and enjoy 🙂
*So how did the toddler react? He threw a fit, yelled “I don’t want the stinky burger!,” then ate all of it.
I love saving the seeds after carving pumpkins and then roasting them. This year they turned out the best ever! I’ve been snacking on them all week. I’m ready to run out and get more pumpkins just so I can do it all over again and try different flavors!
I think the secret to their deliciousness was letting them soak in the spices overnight. I just rinsed off the pumpkin goo, and then added a hefty dash of garlic salt, a sprinkle of white pepper and a little bit of steak seasoning from Omaha Steaks. It was just something random I threw in there and it worked out really well. I covered the bowl with plastic wrap and then let them sit in the fridge overnight.
The next day I took them out, mixed in 1 tsp of melted butter and spread them out on a foil lined pan. I set the oven to bake at 350 degrees, and put the pan on one of the upper shelves.
I checked them after 30 min and they were cooked but not enough. I tried stirring them around and they kind of stuck to the foil and didn’t budge so I put them back in for another 10 min.
The next time I peeked in, I was greeted by the sight of perfectly roasted pumpkin seeds! They had toasted up a nice brown and looked really crispy. After letting them cool for a moment I was able to confirm, yes, they were crispy and delicious!
If you have a favorite seed recipe, tip or seasoning mix, I’d love to hear about it. Our carved pumpkins already rotted in the Florida heat, so I’ll be getting some more pumpkins soon and I want to try out a few different flavor mixes.
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