For years, the turkey burger has lingered in the shadow of its beefy big brother. No more! Our version is super moist and flavorful thanks to the surprising combination of shredded zucchini and chopped chives. Topped with pickled red onion, this bold burger is in a league of its own.
- 1/4 C Spectrum® Organic Apple Cider Vinegar, unfiltered
- 1/4 tsp freshly ground black pepper
- 1 1/4 tsp Hain® Sea Salt, divided
- 1 medium red onion, very thinly sliced
- 1 small bunch radishes, thinly sliced
- 2 Tbsp Hain® Safflower Mayonnaise
- 1 tsp organic fresh lemon juice
- 1 lb Plainville Farms® 94% Fat Free Ground Turkey
- 3/4 C organic zucchini, trimmed and coarsely grated
- 3/4 C organic yellow squash, trimmed and coarsely grated
- 1 bunch organic chives, chopped
- 1 large organic egg
- 3 Tbsp fresh parsley, chopped
- 1 tsp yellow curry powder
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 Tbsp Spectrum Naturals® Grapeseed Oil
- 4 Rudi’s Organic Bakery® wheat hamburger buns
- 4 leaves organic red leaf lettuce
- 1 organic tomato, thinly sliced
- Sriracha sauce, optional
- In a medium bowl, combine vinegar, black pepper and ¼ teaspoon salt. Add onion, turn to coat, and let stand to pickle.
- In a small bowl, add mayonnaise and lime juice; stir to combine.
- Mix the turkey, zucchini, squash, chives, egg, parsley, spices and 1 teaspoon salt in a large bowl. Form into four patties.
- In a large nonstick skillet, heat oil over medium heat. Add patties and cook, turning once, until cooked through (at least 165˚ internal temperature), about 15 minutes. Cool slightly.
- Place one patty on each of the hamburger buns. Top with mayonnaise, pickled onions, lettuce, tomato and a drizzle of sriracha, if desired.
Quick pickled vegetables add crunch and zing to all kinds of dishes. Using the method below, experiment with thinly sliced zucchini, radishes or cucumber. For thicker vegetables like carrots or okra, boil until not quite tender, about 2 minutes, before brining.