Turkey Bruschetta Burger



For the bruschetta:

  • 1/4 cup chopped red onion

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons chopped fresh basil leaves

  • 3 medium vine-ripe tomatoes, diced

  • 2 small cloves garlic, minced

  • Salt and pepper

For the burgers:

  • 1.25 pounds ground turkey breast

  • 1 medium zucchini

  • 1/4 cup Pork Panko

  • 1 clove garlic, grated

  • 1 tablespoon grated red onion

  • Salt and pepper

  • Cooking spray

For serving:

  • 2 medium tomatoes, sliced

  • 5 cups of baby arugula

  • 3 ounces shredded mozzarella


For the bruschetta:

  1. Combine the onion, olive oil, balsamic vinegar, basil, tomatoes, and garlic together in a large bowl and mix well.

  2. Add salt and pepper to taste, then set aside.

For the burgers:

  1. Grate the zucchini. When done, remove the excess moisture by squeezing the zucchini in a paper towel.

  2. Combine the turkey, zucchini, Pork Panko, garlic, onion, and salt and pepper together in a large bowl and mix well.

  3. Form the mixture into 5 equal sized burger patties.

  4. Heat a large pan on medium-high heat. When hot, lightly spray with cooking spray.

  5. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes.

For serving:

  1. Arrange 3 slices of tomatoes in the middle of each plate.

  2. Place 1 cup of arugula on top of the tomatoes.

  3. Place a burger on top of the arugula and tomatoes and top with the bruschetta mixture.

  4. Sprinkle each burger with the shredded mozzarella and serve.



Makes 5 servings

3 Block per serving