Steemians, happy Wednesday to you all! Today, I'd like to share with you a burger that actually tastes like a burger, yet is full of healthy stuff....
Before I go too far, I hate to say stuff like, all this content is mine and original, but if I don't say it, it seems as if my posts never get off of the ground. So, all the following content is mine and original. All pics are taken with my Nikon D5300, and I have posted a verification photo below, just to make things legit. And, of course, the pic of my Nikon was not taken of itself. Yes, my camera is a self,... is that a problem?
And, I am totally going to change things up a bit on this post. I have been experimenting with Steemit now for over three weeks, and I have not found the magic combination, in fact, probably the opposite. So, anybody remember the Seinfeld episode with 'Opposite George?" This post is going to be opposite @gringalicious. With that said, I will put the recipe first, and pictures last. Let me know what you think. Trust me, I want to know what you think, because I apparently am not figuring this out on my own.
Ok, so for all of you on a 'lower' fat diet, this is a recipe for you:
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 burgers
Pesto:
- 1 cup pine nuts (you can sub walnuts)
- 1 1/3 cups freshly grated Parmesan cheese
- 2 cups fresh basil leaves, tightly packed
- 6 cloves garlic
- 1 1/2 cups olive oil
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
Burgers:
- 1 1/2 cups grated zucchini (about 1 medium)
- 1 pound ground turkey
- 1 medium onion, chopped
- 1 egg white
- 1/3 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh basil, chopped
- 1 teaspoon oregeno
- 2 tablespoons olive oil
- 6 hamburger buns (try these or the ones from this recipe
- tomato slices
- fresh lettuce leaves
- avocado slices
Instructions
Pesto:
- Combine all ingredients for pesto in blender or food processor and pulse until roughly smooth.
- This can be made ahead of time and stored in refrigerator until ready to use.
- Combine breadcrumbs, garlic, and seasoning in a large bowl. Add zucchini, onion, egg white, and turkey and mix until well combined.
- Heat a medium skillet over low heat and pour in olive oil. Form turkey mixture into 6 patties and place a few on skillet. Cook on each side for 5 - 7 minutes until fully cooked. (These take longer than your average burger because of all of the moisture in the zucchini so try to be patient.) Remove to a paper towel lined plate to absorb excess moisture.
Assemble burgers:
- Slice buns in half, toast, and spread with pesto. Place burgers on buns and layer with avocado, tomato, lettuce, and any other desired toppings.
You can also bake these burgers. Place on foil lined baking tray(well lined) and bake at 350 degrees F (180 C) for 20 - 30 minutes turning halfway through until fully cooked.
I was going for a lighter burger and I thought I’d throw some veggies in there too. You guys have to trust me on this, you can’t taste zucchini at all.
I even got my veggie-hating brother to eat this and he had no clue that it was nutritious.
Most people associate turkey with being dry and bland but not these. Uh uh, these are so juicy and full of flavor. Top them with that pesto and avocado, you can’t forget about the avocado, and you’ve got an amazing combo.
You can add cheese too, if you want. My family has so many different taste preferences so we pretty much had every variation going on and they were all good.
Ok peoples, tell me what you think. I was intentionally a smart ass in this post, seeing if that would garner your attention. Tell me about your thoughts, let me know...
More about life in Chile and stories about my friends in Venezuela are coming, don't worry.