Ingredients

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

Directions

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.

Enjoy!