Turkey-Veggie Burgers with Lemon-Basil Sauce
By America's Test KitchenPublished on June 17, 2020
Yield
Serves 4
Ingredients
¼ cup mayonnaise ¼ cup plain whole-milk yogurt 2 tablespoons chopped fresh basil 1 tablespoon lemon juice 1 pound ground turkey 1 small zucchini, shredded (1¼ cups)1 carrot, peeled and shredded (½ cup)¼ cup grated Parmesan cheese ¼ teaspoon pepper ½ teaspoon table salt 2 teaspoons extra-virgin olive oil 4 hamburger buns, toasted if desired
Before You Begin
Use the large holes of a box grater to shred the zucchini and carrot. Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the burgers will be tough.
Instructions
- Combine mayonnaise, yogurt, basil, and lemon juice in bowl and season with salt and pepper to taste; cover and refrigerate until ready to serve.
- Break ground turkey into small pieces in large bowl. Add zucchini, carrot, Parmesan, and pepper and gently knead with hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾‑inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Season patties with salt. Heat oil in 12‑inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to medium-low, and continue to cook until browned on second side and meat registers 160 degrees, 5 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes. Serve burgers on buns, dolloped with mayonnaise mixture.
Yield
Serves 4Ingredients
¼ cup mayonnaise
¼ cup plain whole-milk yogurt
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1 pound ground turkey
1 small zucchini, shredded (1¼ cups)
1 carrot, peeled and shredded (½ cup)
¼ cup grated Parmesan cheese
¼ teaspoon pepper
½ teaspoon table salt
2 teaspoons extra-virgin olive oil
4 hamburger buns, toasted if desired
Ingredients
¼ cup mayonnaise
¼ cup plain whole-milk yogurt
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1 pound ground turkey
1 small zucchini, shredded (1¼ cups)
1 carrot, peeled and shredded (½ cup)
¼ cup grated Parmesan cheese
¼ teaspoon pepper
½ teaspoon table salt
2 teaspoons extra-virgin olive oil
4 hamburger buns, toasted if desired
Ingredients
¼ cup mayonnaise
¼ cup plain whole-milk yogurt
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1 pound ground turkey
1 small zucchini, shredded (1¼ cups)
1 carrot, peeled and shredded (½ cup)
¼ cup grated Parmesan cheese
¼ teaspoon pepper
½ teaspoon table salt
2 teaspoons extra-virgin olive oil
4 hamburger buns, toasted if desired
Why This Recipe Works
The vegetables we used in this recipe didn’t require any precooking—adding them raw to the ground turkey gave us the juiciest results. A little grated Parmesan provided a savory balance to the sweetness of the vegetables while an easy, bright sauce made with mayo and yogurt plus lemon and basil added a rich finishing touch.
Before You Begin
Use the large holes of a box grater to shred the zucchini and carrot. Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, or the burgers will be tough.
Instructions
- Combine mayonnaise, yogurt, basil, and lemon juice in bowl and season with salt and pepper to taste; cover and refrigerate until ready to serve.
- Break ground turkey into small pieces in large bowl. Add zucchini, carrot, Parmesan, and pepper and gently knead with hands until well combined. Divide turkey mixture into 4 equal portions, then gently shape each portion into ¾‑inch-thick patty. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
- Season patties with salt. Heat oil in 12‑inch nonstick skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 4 to 6 minutes. Flip patties, reduce heat to medium-low, and continue to cook until browned on second side and meat registers 160 degrees, 5 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes. Serve burgers on buns, dolloped with mayonnaise mixture.
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