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Teriyaki Turkey Burger

Kevin Weeks for NPR /

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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