Turkey-Zucchini Burgers

Ingredients Neutral oil (such as grapeseed), for greasing 1 pound ground turkey ½ cup coarsely grated unpeeled zucchini

(from 1 small zucchini)

1 tablespoon mayonnaise Kosher salt (such as Diamond Crystal) and black

pepper

Preparation

Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4½ inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).

Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don’t press down; that’ll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.

Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.

Description

This is a good base recipe to which you can add any spices or herbs.

Source

Ali Slagel for the New York Times

Servings

4 not very hungry people or two average eaters

Notes

This recipe has many benefits including simplicity, healthiness, and taste. I didn't add anything other than the salt and pepper and we enjoyed them very much.