Ingredients
1 lb (450g) ground turkey breast (93% lean)
2 medium zucchinis (about 1 1/2 cups grated)
1 egg, lightly beaten
1/4 cup gluten-free breadcrumbs
1 tsp minced garlic (fresh)
1/2 tsp onion powder
1 tbsp chopped fresh parsley
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
4 cups mixed baby greens
1 cup halved cherry tomatoes
2 tbsp sliced red onion
1 tbsp balsamic glaze (optional)
Instructions
Grate zucchini and let sit 5 minutes. Squeeze out excess moisture using a clean kitchen towel.
In a bowl, combine ground turkey, zucchini, egg, breadcrumbs, garlic, onion powder, parsley, paprika, salt, and pepper. Gently mix until just combined; avoid overworking.
Divide mixture into 4 equal portions. Shape into 4-5 inch patties, about 1/2-inch thick.
Heat olive oil in a large skillet over medium-high heat. Cook patties 2-3 minutes per side until browned. Transfer to the oven (375°F) and bake 4-5 minutes until turkey reaches 165°F.
Assemble plates: Place a patty over a bed of greens. Top with cherry tomatoes, red onion, and balsamic glaze.
Notes
For extra juiciness: Add 1 tsp Worcestershire sauce (vegetarian-friendly) to the patty mixture.
Make-ahead tip: Form patties up to 24 hours in advance and refrigerate until ready to cook.
Storage: Refrigerate leftover patties in an airtight container for up to 3 days. Reheat gently in a skillet.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Sautéing+Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg