Turkey-Zucchini Burgers
Recipe by Ali Slagle | Total time: 30 minutes Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami — or leave the patty alone. With just a swipe of ketchup or mustard, it’ll hold its own. Grated zucchini keeps the burgers moist, mayonnaise helps bind and brown them, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, drape sliced cheese on the patties during the last 2 minutes of cooking and cover the pan.) Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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