Low FODMAP Turkey Zucchini Burgers
A delicious, light, kid-friendly and veggie-dense low FODMAP burger to try on your grill before the end of the summer!
Standard size cheese grater for zucchini
Cutting board and knife
Whisk if using an egg
Grill or large skillet for cooking
Meat thermometer recommended for food safety
- 1 small/medium zucchini grated
- 1 pound ground turkey
- 1/4 cup gluten free panko breadcrumbs or 1 egg, whisked
- 1/2 cup scallions sliced thin
- 1 TBSP parsley finely chopped, fresh or dried
- 1/4 tsp Kosher salt or Celtic sea salt or Redmond real salt
- 1/4 tsp black pepper
- Cooking spray
Grate the zucchini and squeeze out the excess moisture using your hands. It will be roughly ½ c of grated zucchini once all the excess water has been squeezed out.
In a large bowl, add the zucchini, ground turkey, panko (or egg), scallions, salt, black pepper, and parsley. Mix well until all the ingredients are evenly distributed - using your hands works best.
Form into 5 equal-sized patties and flatten them using your hand so they aren’t too thick.
Heat a large skillet over medium heat and spray with cooking spray. Add the burgers and cook for 8 minutes on each side or until the internal temperature reaches 165°F. (If grilling - spray the grate with cooking spray prior to putting the burgers on the grill. Cook for 8 minutes on each side or until the internal temperature is 165°F).
Original recipe and food photos by dietetic intern Alexandra Liddy (August 2016); Adapted from Skinny Taste
- When grating the zucchini, using a grater with smaller grating slots will make for a better consistency. Make sure to really squeeze out the zucchini so your burgers will bind properly.
- Top some fresh greens on your finished product for an extra boost of veggies and vitality (life force energy from food!).
- You can have this burger with or without a bun, depending on your preference and dietary needs.
- This also goes great with a side of homemade steak fries or sweet potato fries!