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.
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