Turkey Burgers with Zucchini and Ginger

How does a parent play breakfast maker (and tidier), office worker, homework helper, project assistant, activity chauffeur, and chef extraordinaire – without feeling like jumping off the George Washington Bridge?

Luckily, I have several healthy and tasty recipes I can whip up quickly, allowing the family to be happy, me to remain sane, and the GWB to suffer no shortage of company (without me on its ledge).

Here’s one of the family’s favorites – Cilantro and Ginger Turkey Burgers – which I tweak with different ingredients each time I make them.

You may notice this is a second recipe in a row in which I use ginger. In fact, are there any recipes of mine that don’t?! (Okay, maybe the cupcakes.)  I grew up with a garden full of this tuber, and my grandmother would fling it in everything from fish curries to chai to cough and cold remedies (boil ginger with some sugar and drink, pretty much like honey and lemon).

Ginger’s purported boons for health range from stomach-calming cleverness to anti-nausea and anti-inflammatory benefits.

Best of all, though, is its aroma, taste and kick.

TIP: The next time you see a beautiful ginger specimen at the grocery store, buy it, bag it and bung it in the freezer. This makes it ever so much easier to grate the thing. Don’t forget to keep some in the store cupboard too, with the onions, so you can chop it up for recipes like this one.

Marinating these burgers takes just a few minutes, and the cooking is easily done on the grill outdoors or in, within 15-20 minutes.

TIP 2: When I’m making them more leisurely, I often grate an entire zucchini into the meat, or even an apple, and fling in a chopped chili as well, to boost the fiber and veg/fruit factor.

What you need:

  • ground turkey, 1 pound
  • cilantro, 1 large handful
  • zucchini or courgette, 1, grated
  • ginger, chopped finely, 1 tbsp
  • soy sauce, 2-3 tbsp
  • salt and pepper, to taste
  • optional: garam masala, 1 tsp
  1. Mix all ingredients together
  2. Shape into patties, however large you like
  3. Spritz with Pam spray or brush with olive oil
  4. Grill on a barbecue for 10 mins each side, moderate heat, lid shut
  5. Or grill in a cast-iron skillet. Should take 6-8 minutes a side.
  6. Check meat is done, either on grill or skillet.
  7. The ones in these photos are piled up with butter lettuce, mayo, capers and avocado.
  8. Serve baked sweet potato fries on the side
  9. Enjoy and put your feet up, finally!

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October 25, 2012. Tags: , , , , . American, Asian, Barbecue, Dinners, Grill, Mains.

4 Comments

  1. Alessandra Alecci replied:

    Add visiting a cripple friend to the list! Delicious!

    FYI ordered a bunch of meals from fresh direct. 😉

    Xoxoxoxo

    • divaindoors replied:

      LOL, I am SO coming to visit said crippled friend! Hope you’re well. May have to bring you some of these… xoxo B

  2. Jo replied:

    New visitor from Singapore. Good recipe. Have 2 girls 10 & 12. Thanks for sharing your recipe 😀 I love ginger too!

  3. Ginger Snaps « Diva Indoors: Food, with love replied:

    […] is the third recipe with ginger in recent weeks, after honey cake and burgers. Even panic shopping involved the fragrant rhizome – it was preceded by my having to get […]

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