Turkey Veggie Burgers
Turkey burgers often get a bad reputation due to their dry, crumbly texture and lackluster flavor. With a few tricks, though, we were able to turn this keto-friendly dish into a rich, moist, flavor-packed burger you’ll want to add to your weekly routine.
Ingredients
- 6 tablespoons mayonnaise
- ¼ cup extra-virgin olive oil divided
- ¼ cup sour cream
- ½ teaspoon grated lemon zest plus 1 tablespoon lemon juice
- 1 pound ground turkey
- 1 small zucchini 6 ounces, shredded
- 1 carrot 3 ounces, peeled and shredded
- 1 ounce Parmesan cheese grated (½ cup)
- ¼ teaspoon pepper
- ¼ teaspoon table salt
- 5 ounces cherry tomatoes halved
- 1 tablespoon chopped fresh basil
- 8 large iceberg lettuce leaves
- 1 avocado 8 ounces, halved, pitted, and sliced ¼ inch thick
Instructions
- Combine mayonnaise, 1 tablespoon oil, sour cream, and lemon zest and juice in bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Break ground turkey into small pieces in large bowl. Add zucchini, carrot, Parmesan, 1 tablespoon oil, and pepper and gently knead with your hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾-inch-thick patty. Using your fingertips, press center of each patty down until about ½-inch thick, creating slight divot.
- Sprinkle patties with salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to medium-low, and continue to cook until browned on second side and burgers register 160 degrees, 5 to 7 minutes. Transfer burgers to plate, tent with aluminum foil, and let rest for 5 minutes.
- Toss tomatoes and basil with remaining 1 tablespoon oil and season with salt and pepper to taste. Using 2 lettuce leaves stacked together, create 4 lettuce wraps. Serve burgers on wraps, topped evenly with sauce, tomato mixture, and avocado.