Tuesday, November 11, 2008

Italian Turkey Burgers with Zucchini Chips

I think I've mentioned before that burgers are one of my favorite foods. I of course love the classic cheeseburger, but I also love experimenting with different meats, toppings and buns. By incorporating lower fat meats, whole grain wheat and vegetables into my burgers, I can enjoy them more often than if I always went for the greasy cheeseburger (not that they don't have their place in my diet!)

The zucchini chips were my own play on fried zucchini. I wasn't sure how well the Italian dressing would work as a binding agent, so I tried cooking them 2 ways. I think baking kept the breading more in tact, but the skillet method browned the bread crumbs better.

Italian Turkey Burgers
2 pounds lean ground turkey
1 clove garlic, minced
1/4 cup red onion, minced
1/4 cup parmesan cheese
1/4 sun dried tomatoes, diced
1/4 cup Italian dressing
Zest of 1 lemon
1 tablespoon dry Italian seasonings
Salt and pepper to taste
8 slices mozzarella cheese
8 whole wheat kaiser rolls
1 tomato, cut into 8 slices
1/4 cup fresh basil, cut into strips

Spray a skillet or grill pan with cooking spray and heat on medium heat. Combine first 9 ingredients (through salt and pepper) in a large bowl; shape into 8 patties. Place 4 patties on the grill pan and place remaining ones in the fridge. Grill about 6 minutes on each side or until cooked through. During last minute of cooking, add 1 mozzarella slice on each patty and place a sheet of foil over the pan in order to slightly melt the cheese.

While burgers are cooking, toast the buns about 2 minutes. Place one patty on each bun and top with tomato, fresh basil and additional Italian dressing if desired. Enjoy!

Zucchini Chips
1/2 cup olive oil
4 zucchini, cut into 1/4 inch thick discs
1/2 cup Italian dressing
1 cup bread crumbs
1/4 cup parmesan cheese
Zest of 1 lemon
2 tablespoons dried Italian seasoning
Salt and pepper to taste

Baking method: Preheat oven to 375 degrees. Spray a glass baking dish with cooking spray. Place dressing in a shallow dish. Combine bread crumbs, cheese, lemon and seasonings in a shallow dish. Dip zucchini discs in dressing and toss to coat. Next drench each zucchini disc in bread crumb mixture to coat well. Place zucchini in the baking dish and bake about 20 minutes.

Skillet method: Heat a large non stick skillet on medium heat and add oil. Follow same breading process as baking method, and then add zucchini discs to skillet. Cook about 3 minutes and then flip and cook additional 2-3 minutes. Remove and place on a paper towel-lined plate to absorb oil


Brittney said...

I'm really upset that there was no mention of the meat-to-bun ratio in this post. Anyone who knows you knows you are PASSIONATE about the proper meat-to-bun ratio. I've experienced it MANY TIMES in my day, and I support it whole heartedly.

Or perhaps you are planning to dedicate an entire post to the meat-to-bun ratio, giving it the respect and attention it deserves? If so, touche, and well played.

ivette said...

Zucchini chips?! How perfect! Can't wait to try these!