How To Prepare
Combine the red onion, olive oil, balsamic, 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 pepper, to taste and mix well and set aside.
Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, potato flour, garlic, onion, 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, serve right away.
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- 16 oz ( 1 pound) 93% lean ground white meat turkey.
- 1 small zucchini, grated (1 cup, or 5 oz)
- 1/4 cup potato flour
- 2 tablespoons of your favorite no salt added seasoning blend
- 1 clove garlic, grated
- 1 tbsp red onion, grated
- fresh pepper
- oil spray
Ingredients
For the turkey zucchini burgers:
For serving:
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