Thursday, July 3, 2014

Turkey Burger Brushetta

Okay I have been on a SkinnyTaste overload lately and I can't stop. This ladies blog is simply amazing and I can't wait to buy her cookbook!
This recipe I have been eyeing for quite a while but wasn't sure how the hubs would like it.
Well needless to say he said it was blog worthy so this is great one. And no bun, so it helps keep the carbs down!
I love fresh tomatoes with ground meat. They just go so well together. I like how it has the bruschetta topping. I LOVED the basil and balsamic combination with the meat. They complimented each other very well. Not to mention the huge chunks of cheese.

1/4 cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz part skim mozzarella, diced

For the turkey zucchini burgers:
1.25 lbs 93% lean ground turkey
1 small zucchini, grated (1 cup, or 5 oz)
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray

For serving:
2 medium tomatoes, sliced into 10 thin slices
4 loose cups baby arugula

1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

2. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

3. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

4. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.

**Randi's Side Notes**
~ I personally grilled up my burger in my George Foreman and it worked just fine, although I wouldn't say that my burgers were juicy, but with ground turkey I don't know how juicy it can actually be.
~ I would highly suggest using a GOOD mozzarella cheese over the yucky cheap stuff from the grocery store that looks and tastes like a string cheese. I've actually heard its really easy to make so I may have to attempt that recipe.
~ For Gluten Free you would need to replace with some gluten free breadcrumbs or just make your own breadcrumbs out of your favorite GF bread!

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