SUMMER TURKEY BURGERS
Infused with Fresh Herbs & a side of Zucchini & Sweet Potato Fries!
I always have an abundance of fresh herbs during the spring and summer months, I love coming up with new ways to incorporate it into my everyday weeknight meals as well as pestos, salad dressings and sauces. A few weeks ago I added some fresh herbs to ground turkey and it was an instant hit. I made it a few more times to get all the measurements and flavors just perfect. I used a combination of basil, oregano and chives. Another combination that would be delicious is rosemary, chives and thyme.
I used to just use gluten free sandwich buns or just layer burgers with my favorite toppings but this time I decided to use romaine lettuce wraps. We quickly learned that my husband and I both really liked it, using lettuce wraps adds a nice crunch and one can layer all of the ingredients like a normal burger.
The next question was; what side dish pairs well with this herb filled burger? I love traditional white potatoes fries, but this year we have been trying to add a bigger variety of veggies to our weeknight meals. I had gotten a few small zucchini at the farmers market and decided to mix it with some sweet potato fries. The first time I simply cut the zucchini and sweet potato lengthwise, drizzled them in olive oil, sprinkled them in salt and black pepper and roasted at 450 till done. They were good but not crispy. So the second time I made these fries I added a couple extra ingredients plus two simple steps. I dipped the veggies in beaten eggs then in an arrowroot mixture. Cassava flour would also work well, but I choose arrowroot powder because it’s less starchy.
Lazy days of summer should include delicious weeknight meals. I hope you enjoy this one. As always thank you for visiting my second most favorite place, Emma’s Daily Bread. Cheers to a happy & healthy day!
SUMMER TURKEY BURGERS
Ingredients
- 1 LB Ground Turkey
- 2 TBSP Chia Seeds
- 1/2 tsp Salt & Black Pepper
- 1 TBSP Fresh Basil
- 1 TBSP Fresh Garlic or Onion Chives
- 1 TBSP Fresh oregano
- Lettuce for Lettuce wraps I use romaine lettuce
- Sliced cucumbers, Tomatoes pesto or mayonnaise Toppings
- 3 Small Zucchini Mine were only 6-8 inches long
- 1 Medium Sweet Potato
Instructions
- Preheat oven to 450 degrees.
- Place unthawed ground turkey in a medium size mixing bowl. Add 1/2 tsp salt, black pepper and 2 tablespoons chia seeds, mix. Cover and place in refrigerator for 30 minutes, this gives the chia seeds time to gel which holds the burgers together.
- While the turkey is in the refrigerator make the zucchini and sweet potato fries. Choose zucchinis that are smaller in size, these have less seeds & smaller seeds which makes nicer fries. Slice the zucchini and sweet potato lengthwise, set aside. Beat 2 eggs in a medium mixing bowl and 1/2 cup arrowroot powder, 1/2 tsp each of salt, black pepper and garlic powder in another mixing bowl. Depending on the amount of fries that one makes, you may need to use more arrowroot powder. Just make sure you also add more spices. Spray cookie sheet with cooking oil. Then completely submerge each zucchini fry in the beaten eggs, cover with the arrowroot powder mixture and arrange onto cookie sheet. The first time I made these fries I just drizzled them in olive oil and sprinkled with salt & black pepper but they don't get very crispy. Using the beaten eggs and arrowroot powder gave a nice crisp to these veggie fries. Roast at 450 degrees for 30 minutes or until outside of fries are browned and crispy.
- After the ground turkey has been refrigerated for 30 minutes, mix in the fresh diced herbs. Divide into 4 equal patties. A cast iron pan is my fav pan to make burgers, place it on medium heat and add 1 TBSP coconut oil. Cook burgers approximately 5 minutes on each side or until cooked through.
- Layer burgers with your romaine lettuce, mayonnaise or pesto, tomatoes and sliced cucumber. Serve with Zucchini and Sweet Potato Fries.
