If you’ve found yourself a bit off track after all those Super Bowl snacks…Chef Donna has a healthy meal option with a twist.
Recipe: Turkey Burgers with Zucchini and Sun Dried Tomatoes
Makes about 12 small burgers
1 pound ground turkey
1 medium squash/zucchini, shredded to yield about 1 cup
1 tablespoon chopped fresh cilantro
2 green onions fine chopped
1 clove garlic through garlic press
1 teaspoon TSTE® Crazy Chicken blend (substitute your favorite seasoning blend)
1 teaspoon finely chopped TSTE® Sun Dried Tomatoes
Combine all the ingredients in a large mixing bowl; the mixture will be very moist and loose. With cold damp hands form patties from the mixture and place on a parchment lined baking sheet. Freeze the patties for about 20 minutes to firm up and help hold their shape while cooking.** Preheat your oven to 425º F.
Heat a large skillet and add a bit of oil. Place the patties in the hot skillet and sear on each side about 2 minutes. Remove the patties to a sheet pan lightly coated with non-stick spray, then bake for about 6 to 8 minutes until cooked through. Serve hot.
**You can freeze the patties overnight then store in a re-sealable bag. When you’re in need of a delicious bite or a great snack, remove from the freezer and start to defrost on counter-top while oven pre-heats. Cook as directed, but add an additional 2 to 4 minutes to baking time to ensure the patty is cooked through.