Turkey Zucchini Burger with Garlic Mayo

Ingredients

• 1 pound ground turkey, thigh meat preferred
• 2 green onions, white and green parts, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 clove garlic, minced
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 3/4 pound of zucchini, grated
• 2 tablespoons extra virgin olive oil
• 1/2 cup mayonnaise
• 1 clove garlic, finely minced
• Several leaves of lettuce
• Thinly sliced red onion
• Thinly sliced tomato
• Burger buns
• Butter

Directions

1. Add the ground turkey, green onions, basil, oregano, garlic, black pepper, and salt to a large bowl. With clean hands, mix everything until it’s evenly combined. Add the grated zucchini and work it through the turkey mixture so it’s nicely spread throughout.
2. Warm the oil in a large skillet over medium heat. Shape the turkey-zucchini mixture into 6 patties, handling them gently.
3. Cook the patties in batches, giving them about 4 to 5 minutes on each side. Keep the heat in check here; if it’s too hot, the outside can brown before the centers are cooked through. Transfer the cooked patties to a plate so they stay warm.
4. Once the burgers are done, wipe any burned bits out of the skillet. Melt a little butter in the pan, then set the buns in cut side down so they can toast. Turn the heat up to medium high, and take the buns out when the edges begin to brown.
5. In a small bowl, whisk the finely minced garlic into the mayonnaise.
6. To assemble, start with the bottom half of the bun and spread it with garlic mayo. Add a layer of lettuce over the mayo, then set the burger on top. Add onion, then tomato, and if you’d like, another lettuce leaf over the tomato. Finish with the top half of the bun. That lettuce on the bottom is doing a little useful work: it helps keep the burger juices from soaking straight into the bun.