Sometimes turkey burgers can be kind of plain and dry, but these ones are packed with garlic, onions, and shredded zucchini. They are delicious plain, wrapped in collard greens, and freeze beautifully!
Things you don’t realize before you leave your job:
- You give back your work phone and your number (and if you’re me, these are the same as your personal)
- You give back your work laptop (and if you’re me, this has become your personal laptop)
- You don’t have access to your work e-mail (which is tied to a lot of your favorite random website log-ins)
So yes, come 5pm, I will be computer-less, phone-less, work e-mail-less, but completely freeeeee and not tied to any 9-5 over the next two weeks!
I’m not going to lie, it doesn’t feel odd right now that this is all coming, but I’m sure next week when life is going on at my current company and I’m no longer a part of it - I bet I’ll have a little FOMO. Or maybe it won’t. I wish I could keep you posted through Instagram, but yeah - I’ll be phone-less until I get my number back and can get a new phone!
In the meantime, I plan to whip up a LOT of recipes. You know, practicing for all of the future brown bag lunches and dinners I’ll get to prepare now that I’ll be local to working in San Francisco. This turkey burger recipe is definitely going to be on the weekly rotation for the meal plan. They are so easy to make, and so juicy. Even Nate who claims he doesn’t like turkey loved the way these were spiced. I’m on a total garlic and onion kick these days, so it only makes sense that these were extra delicious. I ate them three times this past weekend…
I wish I could get excited for grilling season and for making these burgers outside, but alas, San Francisco gets super cold come May/June/July! It’s the most bizarre weather phenomenon, but as Mark Twain said, the coldest winter he ever spent was a “summer in San Francisco”. For some reason, the summer months are our foggiest and our coldest. It’s been absolutely glorious recently, and I hope the weather stays solid for this weekend - we have an outdoor wine tasting on our friend’s rooftop on Saturday!
I still have a few of these tucked away in my freezer that I’m looking forward to re-heating when I want to enjoy my grilling efforts even when it’s gross and foggy out over the next week
- 1 lb ground turkey
- 1 zucchini, grated (I used a cheese grater)
- 3 cloves garlic, minced
- ½ white onion, chopped
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- Shake of red pepper flakes
- Olive oil spray
- Place the grated zucchini on a paper towl, and sprinkle a little. Let sit for a little bit to allow the zucchini to "sweat" a little
- Wrap the towel around the zucchini, and squeeze out remaning water
- Mix all of the ingredients, including the zucchini, in a large mixing bowl, minus the olive oil spray
- Form 4 patties
- On a grill pan or sautee pan that's been sprayed with a little olive oil, bring to medium heat
- Place the burgers, and cook for 5 minutes on each side
- Serve immediately!
- If freezing, let cool before wrapping in saran wrap and placing in the freezer
If you like this, you’ll love: Eggplant & Sausage Ragout
Thanks for stopping by! 
