Chef Donna: Turkey burgers with a twist

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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

1 egg


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.

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