Categories: ***, Faves, Ground turkey, June2018, Skinnytaste

Ingredients

• PERSIAN SALAD::
• ENGLISH CUCUMBERS 4 small, chopped (2 1/2 cups)
• CHERRY TOMATOES 1 1/2 cups, chopped
• RED ONION 1/3 cup, chopped fine
• 2 tsp finely chopped fresh MINT
• 2 1/2 Tbs fresh LEMON juice
• 1 Tbs EVOO
• 1/4 tsp SALT
• Freshly ground BLACK PEPPER
• BURGERS::
• 3/4 cup grated zcchini
• 1 1/4 lb 93% lean ground turkey
• 1/3 cup red onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup unseasoned WW bread crumbs
• 1/4 cup chopped fresh parsley
• 1 Tbs fresh mint, finely chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground allspice
• 1/4 tsp chili powder
• 1/4 tsp salt
• Fresh ground black pepper
• Cooking spray or oil mister
• 5 cups chopped Romaine Lettuce
• 5 Tbs grated Feta cheese

Directions

1. For the Persian Salad:: In a large bowl, combine the cucumbers, tomatoes, red onion, mint, lemon juice, EVOO, salt and black pepper to taste. Mix well, cover, and refrigerate for at least one hour.

2. For the burgers:: Squeeze any liquid out of the zucchini with a paper towel. Put the zucchini in a large bowl and add the ground turkey, red onion, garlic, bread crumbs, parsley, mint, cumin, coriander, allspice, chili powder, and salt and pepper. Form into 5 equal, flattened patties about 1" thick. Refrigerate until ready to use.

3. Heat a large non-stick over medium high-heat. Lightly spray the pan with oil. Put the burgers in the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes each side.

4. To serve, put 1 cup of lettuce on each serving plate. Put a turkey burger on each plate along with 1/4 cup salad, then sprinkle 1 Tbs feta on each.

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