Description
Naked Turkey Bruschetta Burger are healthy, delicious, turkey burgers made juicy thanks to added zucchini and topped with a summer garden tomato bruschetta set over a bed of baby arugula – no bun required!
Yield: 5servings | Serving Size: 1burger
Ingredients
1/4cupchopped red onion
1tbspextra virgin olive oil
1tbspbalsamic vinegar
kosher salt and fresh cracked pepper to taste
3medium vine ripe tomatoes
2small cloves garlic, minced
2tbspfresh basil leaves, chopped
3ozpart skim mozzarella, diced
For the turkey zucchini burgers:
1.25lbs93% lean ground turkey
1small zucchini, grated (1 cup, or 5 oz)
1/4cupseasoned whole wheat breadcrumbs, or GF crumbs
1clovegarlic, grated
1tbspred onion, grated
salt and fresh pepper
oil spray
For serving:
2medium tomatoes, sliced into 10 thin slices
4loose cups baby arugula
Instructions
- Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl.
- Set aside a few minutes while you chop the tomatoes, then place in the bowl.
- Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside.
Toss in the cheese when ready to serve.
Squeeze the excess moisture from the zucchini in a paper towel.
- In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper.
Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
Heat a large skillet on medium-high heat.
When hot, lightly spray with oil.
- Add the burgers to the pan and reduce the heat to medium-low.
- Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.
Last Step:
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Nutrition
Serving: 1burger , Calories: 288kcal, Carbohydrates: 10g, Protein: 27g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 169mg, Fiber: 2g
