Veggies make this burger extra moist and it's loaded with lean protein.
Nothing says summer more than a backyard barbecue. Unfortunately, so many of the foods we love to barbecue aren’t exactly the best for our bodies. Don’t let a little summer indulgence derail your plans to eat healthy. Our Turkey Veggie Burger will let you enjoy a juicy and delicious backyard burger without the added fat and calories. Made with only 100% clean, whole ingredients, our Turkey Veggie Burger also provides a hefty dose of protein and vegetable nutrients. We’ve used zucchini and carrots to make this burger extra moist, and a little garlic and seasonings ensure that you won’t have to sacrifice taste.
Here are four sides that go great with this delicious recipe: Creamy Pesto Pasta Salad, Twice Baked Potatoes, Coconut Curry Cauliflower, and Dijon Roasted Cabbage.
Grilled Turkey Veggie Burgers
Ingredients
- 1 pound lean ground turkey
- 1 cup carrot grated
- 1 cup zucchini grated
- 2 garlic cloves minced
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
- 2 teaspoons olive oil
- 6 slices whole-grain artisan bread
- 6 romaine heart lettuce leafs
- 1 tomato medium, sliced for 6 servings
Instructions
- In a large mixing bowl combine the first six ingredients and shape into 6 patties. Patties can be cooked on an outdoor grill, griddle, skillet, or oven broiler. Cook patties over medium heat for about about 12 minutes or until there is no longer any pink color.
- While the burgers are cooking, brush olive oil over one side of bread slices and either broil in the oven, place on a griddle or skillet, and cook until golden and crispy. Add favorite condiments to the burgers and serve immediately.
- Try our Goat Cheese Yogurt Spread, featured in the Turkey Veggie Burger photo.
Nutrition Information
Have you made this recipe?
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Just checking, does the nutrition breakdown include the bread?
Yes.
i think we just might try them……. Looks YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Dean you freeze these before cooking?
No. You can if you need to save them for a later date.
so delish! made these again tonight with arnold's thin sandwich bread. i spiralized some zucchini and sauteed in a little evoo and black pepper. thank you!
Christine, You're welcome:)!
How many points please?
Chris, Each serving has 6 SmartPoints. This has been updated on the recipe. 🙂
What would the calorie count be for the patty only?
The patty, minus the bread, is 143 calories per serving.
can you substitute the zucchini for something not sure the stores will have it this time of year
Krystyna,
I would eliminate the zucchini if not available. The carrots will provide enough moisture. Howver, you could dice up about 1/2 cup mushrooms, if you’d like. 🙂
These sound amazing and as soon as I can get to the market, I will be making these!
These are AMAZING and full of flavor! Cooked on stove top in a bit of EVO as recipe indicates, served on skinny buns placed on the burgers and covered with pan lid to moisten them up a bit. Added lettuce, tomato and mashed avocado. Didn’t miss the onion, as the fresh garlic infused the burgers with so much flavor.
Froze what I didn’t need and they cooked up later wonderfully. For certain will be making these many times over. Will be a wonderful addition to my camping recipes as well. Thank you SkinnyMs!
We’re so happy that you enjoyed the recipe! 🙂
What are these in flexpoints?
Charlie, Flexpoints?
This looks yummy! Do you have the directions to cook in the oven?
Lisa,
Sure! Preheat oven to 375 degrees. Using nonstick cooking spray, lightly oil a baking sheet.
Bake 15 minutes, flip over and cook another 15 minutes or until done, (165 degrees internal temperature. 🙂
Made these tonight …. delicious & really satisfying didn’t include the bread just wrapped them in a huge lettuce leaf & added a couple of thin slices of avocado 🥑
Great tips, Jude! Glad you loved the recipe!