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Turkey Zucchini Burger with Tahini Sauce – Clean Eating

Turkey Zucchini Burger with Tahini Sauce

I had never added zucchini to a ground turkey meat when making turkey burgers before this recipe. The turkey patties turned out moist and delicious. I loaded up mine with cucumbers, lettuce, tomatoes and a simple whipped Greek Yogurt sauce consisting of 2% Fage Greek Yogurt, some grated cucumber, lemon juice, kosher salt, pepper and dried dill.

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Serves: 4
Hands-on time: 40 minutes
Total time: 50 minutes (plus 1 hour resting time)

INGREDIENTS:

  • 1 lb lean ground turkey
  • 1 packed cup grated zucchini, squeezed very dry
  • 1/4 cup chopped fresh cilantro leaves, divided
  • 3 tbsp fresh lemon juice, divided
  • 3 cloves garlic, minced, divided
  • 2 green onions, thinly sliced
  • 2 tsp ground cumin, divided
  • 1/2 tsp fresh ground black pepper, divided
  • 1/4 tsp sea salt, plus additional to taste
  • 1/4 cup 2% plain Greek yogurt
  • 2 tbsp tahini
  • 2 plum tomatoes, seeded and diced
  • 1 cup diced English cucumber
  • 1/4 cup diced red onion
  • 2 tbsp chopped fresh mint leaves
  • High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
  • Olive oil cooking spray
  • 2 6-inch whole grain pitas, halved
  • 1/3 cup crumbled reduced-fat feta cheese, optional

INSTRUCTIONS:

  1. In a large bowl, combine turkey, zucchini, 2 tbsp cilantro, 1 tbsp lemon juice, 2 cloves garlic, green onions, 1 1/2 tsp cumin, 1/4 tsp pepper and 1/4 tsp salt. Form into 8 1/2-inch thick patties, then transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour or overnight.
  2. Prepare tahini sauce: In a small bowl, combine yogurt, tahini, 1 tbsp lemon juice, remaining 1/2 tsp cumin and 1 clove garlic until smooth, adding up to 3 tbsp water to reach desired consistency. Cover and refrigerate.
  3. Prepare salsa: In a medium bowl, combine tomatoes, cucumber, red onion, mint, remaining 2 tbsp cilantro, 1/4 tsp pepper and and 1 tbsp lemon juice. Season with additional salt. Cover and refrigerate.
  4. Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE: A nonstick grill pan will work here too.) Mist patties with cooking spray and grill on both sides for 8 to 10 minutes, turning once, until golden brown, no pink remains inside and an instant-read thermometer registers 165F when inserted in center.
  5. Divide tahini sauce between pitas. Place 2 patties into each pocket and divide salsa evenly among burgers. Top with feta (if using).

Nutrients per serving (1 pita with 2 patties and toppings): Calories: 330, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 2 g, Carbs: 32 g, Fiber: 5 g, Sugars: 5 g, Protein: 36 g, Sodium: 503 mg, Cholesterol: 45 mg

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