Zucchini Turkey Burgers with Grilled Zucchini

Zucchini is ready for picking! Just twist the zucchini off the vine -- don't pull & help yourself.  Here's a meal plan for you and your family, to help tastily use what's in harvest. Serve this dinner with some fresh melon. Your body will thank you for being so kind.





Zucchini Turkey Burgers
Adapted From Deceptively Delicious, Jessica Seinfeld
If you cannot find whole-grain hamburger buns, make your own by using a glass to cut out rounds from whole-wheat bread slices or use halved whole wheat pita bread. Use a mini or regular sized food processor to make quick work of chopping the mushrooms and zucchini.


Makes 16 little burgers or 8 medium sized burgers
Prep: 15 minutes 
Total: 35 minutes 


Ingredients

• 1 pound lean ground turkey or sirloin
• 1/2 pound white button mushrooms or (stemmed) shitake mushrooms, trimmed and finely chopped
• 1 cup of whole-wheat or Italian (seasoned) breadcrumbs
• 1/4 cup chopped or grated zucchini
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Nonstick cooking spray
• 1 tablespoon olive oil
• 16 whole-grain hamburger buns or pita breads, for serving
• 1/4 cup Major Grey's Chutney, pureed, optional
• Head of Romaine lettuce, rinsed & patted dry, optional

Directions

1. Preheat the oven to 400° F.
2. In a large bowl, mix the meat, mushrooms, breadcrumbs, zucchini, Worcestershire sauce, ketchup, salt and pepper until well combined. The mixture will be moist. Form into 16 patties and place them on a sheet of waxed paper or aluminum foil.
3. Coat a large nonstick ovenproof skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the burgers and brown on one side for 4-5 minutes. Turn the burgers, then slide the skillet into the oven. Bake for 4-5 minutes longer, or until the burgers are no longer  pink in the center. Serve each burger on a bun with the pureed chutney drizzled on top and some romaine lettuce. 


Grilled Zucchini
Cut small squash into halves, brush them with olive oil, and grill them on both sides so they acquire some delicious charring and tender interior. They really don't need anything else except a little salt and pepper.