07/11/2020
Naked Greek Turkey Burger!
Makes 3 servings
1 Lean protein, 1 1/3 vegetable serving, 3 condiments, 2/3 fat serving
Ingredients:
• 1 cup (3.98 oz) grated and squeezed zucchini (2 greens)
• 17.7 oz uncooked 94% lean ground turkey~Yields 15 oz cooked (3 leans)
• 1 clove garlic, crushed (1 condiment)
• 2 tbsp grated red onion (2 condiments)
• 1 tbsp fresh oregano (3 condiments)
• 1/4 tsp kosher salt and fresh pepper (1 condiment)
• 2 oz crumbled feta cheese (2 condiments)
• oil spray
For the salad:
• 1/2 cup (1.83 oz) cucumber, diced (1 green)
• 1/4 cup (1.32 oz) quartered grape tomatoes (1/2 green)
• 20 kalamata olives (2 healthy fats)
• 1/4 cup roasted peppers (1/2 green)
• 2 tsp red wine vinegar (~0 condiments)
INSTRUCTIONS
· Squeeze ALL the moisture from the zucchini with paper towels.
· In a large bowl, combine ground turkey, zucchini, garlic, onion, oregano, salt and pepper. Mix well, add 2 oz of feta, mix and make 3 equal patties, not too thick so they cook in the center.
· Refrigerate until ready to cook.
· In a medium bowl combine the cucumber, tomato, red onion, vinegar, salt and remaining Feta. Mix well.
· To cook indoors: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
· If grilling: Clean grill well before cooking and oil the grates generously to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.
· To serve, place the burger on a dish and top with 2/3 cup of salad.
