This great set of recipes for turkey burgers and sour cream sauce came to me as I pedaled on the stationary bike ‘cruise’ setting at the gym. I’m supposed to be in a ‘muscle building phase’ with no cardio in my workouts right now, but alas, the skinny jeans still call. So pedal I did while talking recipes and meal plans for getting to fighting-weight with a friend who works there. Before I left she made me a copy of the Spicy Turkey and Zucchini Burger from Simply Recipes (adapted from the cookbook Jerusalem). And so glad she did!

The burgers are delicious and the sauce is even deliciouser. I find myself dipping veggies in it and spreading it’s garlicky, citrusy business over random stuff. I grated zucchini while prepping a metric ton of vegetables I had for this and a few other recipes… I know you have zucchini coming out of your ears right now, and they help keep even super lean turkey from becoming dry burgers. And it all fits into the eating plan. Are we buff yet?

Zucchini Turkey Burgers with Garlic Sour Cream and Yogurt Sauce

Yield: about 6 burgers

Ingredients:

For the burgers:

1 lb ground turkey breast
2 cups zucchini, grated (about 2-3 small zucchinis or one large one)
3 green onions, white and green parts sliced
2 Tbsp mint, chopped
2 Tbsp cilantro, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne
3 Tbsp coconut oil for pan searing or use the grill

For the awesome sauce:

1/4 cup sour cream (I used low fat)
1/3 cup plain Greek yogurt (again with the low fat)
1 lemon zested and half of it juiced
1/2 tsp garlic, minced (I probably tripled this)
2 tsp olive oil
1/4 tsp salt

Directions:

- for sauce stir ingredients together until combined and chill until ready to serve
- in a large bowl combine all of the burger ingredients except the oil, form patties and refrigerate (or freeze) until ready to cook
- when ready to cook, heat oil in a large frying pan over medium high heat then lower to medium heat and working in batches place patties in the pan and cook for about 5 minutes, then flip and cook for another 5 to 6 minutes until lightly browned and cooked through
- enjoy as is with sauce, or on a bun with sauce