Turkey Zuchini Burgers with Chile, Dill & Mint

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I’m going to be honest with you. This mixture – pre-cooking – isn’t going to win any beauty contest. It’s a bit goopy but persevere because they taste great. Honest.

Serves 3-4

Turkey burgers
1 lb. ground turkey meat
1 zucchini, coarsely grated
3-4 scallions, finely chopped – about 3 ½ Tbsp
1 medium egg, lightly beaten
1 ½ Tbsp dill, finely chopped
1 ½ Tbsp mint, finely chopped
1 tsp cayenne
1 clove garlic, finely chopped
Salt
Olive oil or vegetable oil for frying

Creamy avocado
1 avocado
1 Tbsp dill
1 Tbsp sour cream
Lime juice
Salt

In a large bowl, mix together all the burger ingredients thoroughly but avoid over mixing as it damages the texture of the turkey. Heat a frying pan and coat with a tablespoon or two of oil. When the pan is hot, place spoonfuls of the burger mixture onto the pan (about ¼ cup per burger). When browned, flip and continue cooking until cooked through. If you have time, test a small sample burger first, taste and adjust the chile and salt as needed.

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While the burgers are cooking, make the Creamy avocado. In a small bowl, mash the avocado until fairly smooth. Stir in the dill and sour cream and a good squeeze or two of lime juice. Taste and adjust the seasoning. Serve on top of or along side the burgers.

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