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Turkey Zucchini Burgers

Turkey burgers, autumn calabrese, 21 Day Fix, Clean Eating, Tosca Reno,, vanessadotfitness
Borrowed and adapted from, these are my go-to burger in the summer, because of the plentiful zucchini at the farmer's markets. I typically double the recipe to have leftovers. Also,  I don't cook about 3 to 4 burgers, and instead  individually wrap and freeze them for the future.

1 pound lean ground turkey
1 zucchini, grated (roughly 1 cup)
¼ cup ground flax seeds
1 clove garlic, grated
1 Tbls red onion, grated
1/4 cup Dijon Mustard
1 egg
Salt & pepper (to taste)
Oil spray (I use olive oil or coconut)
Burger fixings: tomato sliced, arugula or baby spinach

1. Grate zucchini and squeeze the excess moisture from the zucchini out in a paper towel.
2. In a large bowl, combine the ground turkey, shredded zucchini, flax seed, garlic, onion, mustard, egg, salt & pepper. Mix.
3. Form ground turkey mixture into roughly 4 or 5 patties. Try to get them as flat as possible.
4. Heat grill on medium-high heat. Lightly spray patties with oil. Place the burgers on the grill and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, be careful not to burn!
5. Transfer burger to a plate and serve with tomato and arugula or baby spinach. Serve with a side salad (spinach and tomato salad or bruschetta salad are both great options.)

**Make these into cheesy, smoky bacon cheeseburgers by adding 2 strips of cooked turkey bacon, and one thin slice of mozzarella cheese.

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