I was never a big fan of turkey burgers until I tried changing up the recipe. My big complaint about turkey burgers has always been that they tend to be dry and they are a poor substitution for real hamburgers. A few years ago, I stumbled upon a recipe in a Weight Watchers cookbook that called for adding vegetables to turkey burgers to keep them moist. I was skeptical, but after making them according to the recipe I was pleasantly surprised.
I like to tweak recipes. I often make minor variations to recipes that I find based upon what I actually have in the cupboards and fridge. That’s how I came to this recipe.
Spicy Turkey Burgers
1 lb ground turkey breast
1 small zucchini or yellow summer squash (grated)
1 small jalapeno (seeded and diced)
1 tbsp ground cumin
1 tbsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper (freshly ground)
Combine all ingredients in a mixing bowl and mix with your hands (yes cooking involves getting dirty and yes your hands are a tool that you can and should use — just make sure they are clean). Form the mixture into patties in a size of your choosing (6 – 8 oz are a good size). Grill the patties on a hot grill until cooked through. If desired, add a slice of your favorite cheese.
Serve on a roll with condiments of our choosing. I like to server these with sautéed onions and one of my “special sauces.”
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp horseradish
1 tsp Worcestershire sauce
I sometimes add 1 tbsp chili powder to this recipe for a slightly different kick. I also sometimes dice onions instead of using squash. For an “Italian” flavor, I use oregano and basil instead of cumin and jalapeno, and for an “Indian” flavor, I use curry powder.
Don’t be afraid to mix it up. The key to this recipe is to add veggies to the meat to keep it moist and to be adventurous.