June 2, 2009
It’s burger season! (Though, when is it not?) Truth be told, I rarely make burgers at home. But when I told ChowPapa that I planned on making cheeseburgers the other night, in a surprising move, he encouraged me to make a lighter version. His idea was to use turkey instead of beef. (I think he likes the idea of saving the sinful burger meals for one of the many great burgers we can go out and get on date night).
Simply substituting turkey for beef didn’t sound very exciting to me. So I scanned the fridge for inspiration and came up with these Zucchini Feta Burgers. I mixed the feta right in with the meat, but you can just as easily save it for on top. Instead of crumbling the cheese, carefully take a slice from your block and melt it using the grill or broiler.
Ketchup just won’t do for these burgers (though, Isaac specifically requested the red stuff), so whip up a little tzatziki. It takes all of 2 minutes. Greek style yogurt yields the best consistency, but regular plain yogurt (full or low fat) works, too.
Zucchini Feta Turkey Burgers
(can be served to kids 8+ mos)
1 lb ground organic turkey
2 organic zucchinis, grated
organic feta, crumbled (be sure it’s pasteurized if feeding to young eaters)
salt and pepper (skip the salt in burgers for the very little ones)
butter for cooking, optional
1. Mix the turkey, zucchini, feta, salt, and pepper in a bowl. Make palm size balls.
2. If grilling, broiling, or using a seasoned griddle pan, flatted the burgers and cook ’em up. If frying in a regular old frying pan, melt 1 to 1 1/2 tablespoons of butter in the pan (seems like a lot, but turkey is very lean). Place balls in the pan. Let cook for about one minute, then smash with a spatula. Brown one side, then flip and cook through. Serve older kid and adult portions on hamburger buns.
(can be adapted for kids 8+ mos)
1 5.3 oz container plain, organic greek style yogurt (about 3/4 c)
1 clove organic garlic, finely minced
1/4 c organic cucumber, seeded and finely diced (about 1/4 of a large cuke)
juice of 1/2 an organic lemon (use cider vinegar if serving to kids under 12 mos)
1 tbsp organic dill, chopped
1 tsp organic olive oil
1. Mix yogurt, garlic, cucumber, lemon juice, dill, and olive oil thoroughly. Add salt to older kid and adult portions. Serve.