Makes 12 or enough to serve 4
Ground turkey can be dry, especially when shaped into burgers. To keep them moist, use dark meat, grated zucchini, and golden raisins, and flavor them with plenty of herbs and poultry seasoning. Mix everything in a large bowl and the burgers come together in a hurry. If you prefer regular-size patties instead of these minis, shape 4 rounds for 4 rolls.
|1||pound dark-meat ground turkey|
|2||cups grated zucchini (1 to 2 medium zucchini, about 10 ounces total)|
|½||cup soft, fresh breadcrumbs|
|¼||medium onion, finely chopped|
|Finely grated rind of 1 lemon|
|2||tablespoons lemon juice|
|1||tablespoon chopped fresh rosemary|
|2||tablespoons chopped fresh parsley|
|1||teaspoon poultry seasoning|
|½||cup golden raisins, coarsely chopped|
|¼||teaspoon freshly ground black pepper|
|3||tablespoons olive oil|
|12||small, soft rolls, split in half|
|3||fresh plum (Roma) tomatoes, sliced|
|⅓||head of lettuce, leaves torn|
1. In a large bowl, mix together the turkey, zucchini, breadcrumbs, onion, egg, lemon rind and juice, rosemary, parsley, poultry seasoning, raisins, salt, and pepper.
2. Form into 12 golf ball-size rounds (about 1/3 cup each), and flatten into 2 1/2 inch-wide patties.
3. In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add half the patties and cook for 4 to 6 minutes, turning once, or until golden on the outsides. A meat thermometer inserted into the center of the patties should register 165 degrees.
4. Spread 1 teaspoon of mayonnaise on each of the rolls. Top each with a patty, tomates, lettuce, and the top half of the roll. Sally Pasley Vargas
Sally Pasley Vargas can be reached at email@example.com.