| Servings: 5 |
Ingredients
- 5 oz grated zucchini (when squeezed 4 oz)
- 1 lb 93% lean ground turkey
- 1/4 cup no salt homemade breadcrumbs
- 1 clove garlic, minced
- 2 tbsp grated red onion
- 1 tsp dried oregano
- Freshly ground black pepper
- 1/4 cup crumbled feta cheese (lowest found) (240mg sodium)
- oil spray
For the salad:
- 1 – 8 inch English cucumber, diced
- 3/4 cup quartered grape tomatoes or 1 medium tomato
- 2 tbsp chopped red onion
- 3 kalamata olives (sliced thinly) (180mg sodium)
- 1/4 cup roasted peppers
- 2 tsp red wine vinegar
- 1/3 tsp dried oregano
- 1 tsp olive oil
- 1 tbsp crumbled feta (60mg sodium)
Directions
1. Squeeze ALL the moisture from the zucchini with paper towels.
2. In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, oregano and pepper. Mix well, add 1/4 cup of feta, mix and make 5 equal patties, not too thick so they cook in the center.
3. Refrigerate until ready to cook.
4. In a medium bowl combine the salad ingredients and mix well.
5. To cook indoors: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
6, If grilling: Clean grill well before cooking and oil the grates generously to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
To serve, place the burger on a dish and top with 2/3 cup of salad and some lemon wedges.
Makes 5 servings, Serving Size: 1 burger + salad (235 calories, 123mg sodium)
Recipe from skinnytaste, adapted for low sodium
