Ground turkey may be low-calorie, but it also can be bland and dry. In this recipe, the zucchini adds moisture (you won't really taste it), and the teriyaki ingredients add an Asian flavor. I serve these on onion rolls. Note: Even with the bread crumbs and egg for binding, these burgers tend to fall apart on a grill, so I recommend cooking them in a non-stick pan with a little bit of oil.
Makes 4 servings
1 1/2 pounds ground turkey
1/4 cup grated zucchini
1/4 cup fresh bread crumbs
3 tablespoons soy sauce
2 teaspoons frozen orange juice concentrate, melted
2 teaspoons minced garlic
1 tablespoon grated fresh ginger
1 1/2 teaspoons five-spice powder
1 teaspoon salt
1/2 teaspoon ground pepper
1 egg
Thoroughly combine all ingredients in a mixing bowl. Form into 4 patties about 1/2-inch thick. Place patties on a baking sheet or plate, cover with plastic wrap and refrigerate for 30 minutes to an hour to allow burgers to set so they'll hold together while cooking.
Cook in a non-stick pan over medium-high heat for 4 to 5 minutes per side.
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