Wednesday, December 21, 2016

Turkey-Cheddar-Zucchini Burgers for 7 Weight Watchers Points

This is actually a Family Favorite.  Of course, I didn't share with anybody it had shredded zucchini in it until AFTER they were Finished.  You could peel your zucchini prior to shredding it so that the bits of green are never questioned in the First place, but I just gave it a go to see if I could pull it off.  For the burgers I served to the kids, I topped theirs with a thin slice of Mozzarella cheese to hide all that green, which worked.  I've also topped it with plain old American cheese slices too.

My husband declared this burger his favorite.  I felt it needed a little something, so next time I'm going to add a bit of onion powder to the mixture.

I apologize for the sickly flashlight glow cast upon this burger in the photo above, as it was dark and I tried to illuminate it from the side using a flashlight.  I assure you it was the standard turkey-breast-white in person with flecks of green rather than this strange color.

For juicier burgers, don't be tempted to press the burgers with a spatula while cooking. This common mistake actually robs the burgers of moistness by squeezing out the juices.  The zucchini and minced onion help to keep the burger moist.


1 lb. ground skinless turkey breast
1 small zucchini, shredded
1/2 c. shredded reduced-fat cheddar cheese
1/4 c minced red onion
1/4 tsp salt
1/2 tsp freshly ground pepper
1/4 c ketchup
1/4 c reduced-calorie mayonnaise
4 lettuce leaves
4 tomato slices
4 whole-wheat burger buns, split and toasted


Heat a nonstick ridged grill pan over medium-low heat
Combine the turkey, zucchini, cheese, onion, salt, and pepper in a bowl until blended. Shape into four patties.
Grill the patties until browned on the outside and no longer pink on the inside, about 7 minutes on each side.

Meanwhile, whisk together the ketchup and mayo in a small bowl and toast your burger buns with center sides up under the broiler for a few minutes on a baking sheet (watch closely so they don't burn).

Layer the lettuce, burgers, and tomato slices on the bottom of the hamburger buns. Top with the ketchup mixture, then the bun tops.

YIELD: 4 burgers

NUTRITIONAL INFORMATION: 348 CAL; 12 g TOTAL FAT; 4 g SAT FAT; 80 mg CHOL; 105.3 mg SOD; 25 g CARB; 4 g FIB; 35 g PRO; 158 mg CALC

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