I just recently starting eating turkey burgers. I used to think they were dry and boring. But I have discovered if you buy ground turkey thighs and add some grated onion and chimichurri to the turkey you will have a moist delicious turkey burger. I like to serve the burger with quickly cooked veggies with a drizzling of chimichurri sauce. This is one of our go to weekday healthy meals.
You will need 2/3 of a pound of ground turkey (I prefer thigh meat ground turkey since it is more moist), a onion, garlic, your veggies of choice, and chimichurri sauce (you can find my recipe here).
Since turkey burgers need moisture and flavor I like to grate a tablespoon of onion into the ground turkey.
Add 2 tablespoons of the chimichurri to the raw meat. It really flavors the otherwise bland turkey meat.
Once you have incorporated the onion and chimichurri into the ground turkey (I prefer to use my hands like I do with meatballs) you can form the patties on a piece of folded parchment paper or foil.
If you are prepping this ahead of time, you can cut the parchment paper in half so you can stack the burgers in the fridge to cook later. If you are cooking them now, then ignore this step.
Cut the end off the zucchini, then slices into rounds and place in a bowl.
Keep the rubber band on the asparagus while you cut off the ends (the non tender part).
I like to cut the asparagus into about 1 1/2"-2" lengths on a diagonal. You do not have to cut on the diagonal, but I think it makes the asparagus more interesting. You simply cut the first tip off (which you can discard) making the first diagonal cut. Then continue your angle as your cut down the asparagus.
Pre prep your veggies before you start cooking since the cooking process is so fast.
Put a medium saute pan on high heat and add a small splash of olive oil. Add the burgers and cook 2-3 minutes on high heat. You want some color on your burger. After 2-3 minutes, lift up your burger and check for color. It may take 3 minutes depending on your stove. Now turn the burger over, reduce the heat to medium/medium low, and cover the burgers. Cook about 8 minutes more. You want the burger to be fully cooked. After 10 minutes total, turn off the heat and let the burgers rest for a couple of minutes while you cook the veggies.
While the burger is resting begin cooking your veggies. Place the asparagus and 1/4 cup water in a medium sized saute pan and turn heat on high. Cook for 3 minutes on high, stirring occasionally.
After the asparagus has cooked for 3 minutes, add the zucchini and cook for 1 minute, stirring occasionally. Now add the garlic, salt and pepper, and a splash of olive oil. Stir everything together, turn the heat to medium and cover. (If you do not have a cover for your saute pan, use a cake pan or a large plate) Cook 4 more minutes. Now remove lid and make sure the water has evaporated and the veggies are cooked to your desired tenderness. I prefer asparagus that is not overcooked and limp.
Place half you veggies on each plate and top with your burger and chimichurri sauce. You can use any veggies you like. I used broccoli with zucchini and shiitake mushrooms for this particular dinner.
tURKEY BURGER WITH cHIMICHURRI AND VEGGIES RECIPE
Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 15 minutes
INGREDIENTS
- 2/3 pound ground turkey (I prefer ground turkey thighs)
- 1 tablespoon finely grated onion
- 2 tablespoons chimichurri sauce (my recipe here)
- extra chimichurri sauce: for drizzling on burgers
- 2-3 zucchini, sliced into round coins
- 1 bunch of asparagus, sliced into 1 1/2" lengths
- 1 clove of garlic, finely chopped
- splash of olive oil
PREPARATION
- Place your ground turkey in small bowl. Add a tablespoon of grated onion and 2 tablespoons of the chimichurri sauce.
- With your hands mix up the turkey mixture till combined.
- Put down a piece of folded parchment paper or foil and shape patties on the paper. (If you are prepping the burgers in advance then cut the parchment paper and stack the burgers and place in the fridge).
- Pull out a medium saute pan and turn on high.
- Add a little olive oil and add your burgers. Cook on high for 2-3 minutes till they have browned on one side. Once they are browned, turn the heat to medium/medium low and cover the burgers. Cook another 7 minutes.
- Once a total of 10 minutes has passed, turn off the heat and let the burgers rest.
- Now start cooking your veggies. Pull out a medium sauce pan, turn the heat on high and add the asparagus and 1/4 cup of water.
- Cook the asparagus for 3 minutes, stirring occasionally.
- Add the zucchini, stir and cook on high another minute.
- Now turn the heat to medium, add the garlic, salt, pepper, and a splash of olive oil. Stir to combine and put a lid on the pan.
- Cook 4 more minutes. Then uncover, and make sure all the water has evaporated and the veggies are cooked to your desired tenderness. (If the asparagus is very thin, it will take less time)
- Place half the veggies on each plate, top with a burger and spoon over the chimichurri sauce.
Note: If you do not have time to make chimichurri, store bought pesto would be a easy substitute.
Note: You can substitute broccoli for the asparagus if you prefer.