Turkey Bruschetta Burger



  • 1/4 cup red onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped

For the burgers:

  • 1.25 pounds lean ground turkey
  • 1 zucchini
  • 1/4 cup whole wheat breadcrumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • cooking spray

For serving:

  • 2 medium tomatoes
  • 4 cups baby arugula
  • 3 oz part skim mozzarella


  1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl.
  2. Dice the vine ripe tomatoes, then place in the bowl.
  3. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside.
  4. Grate the zucchini
  5. Squeeze the excess moisture from the zucchini in a paper towel.
  6. Combine the ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper.
  7. Form into 5 equal sized burger patties.
  8. Heat a large pan on medium-high heat. When hot, lightly spray with oil.
  9. 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.
  10. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta
  11. Top with shredded cheese when ready to serve.



Makes 5 Servings

5 Block each