I love sneaking mostly undetectable veggies into classic meals. Burgers are a great option, especially for those of you with family members who don’t love vegetables. These make a delicious burger, but are also great chopped up and added to salads or bowls. I kept the burger toppings simple and added an easy yogurt-based “aioli”-style sauce if you want to mix it up. Also very delicious with ketchup!
Ingredient highlight
Turkey! Is a great source of iron, B vitamins, zinc, selenium, and potassium. It also contains tryptophan, which helps with serotonin production (our happy neurotransmitter). Always opt for turkey with higher % fat – turkey thighs contain higher amounts of minerals than the breast (and has more fat and flavor).
Servings 6 patties
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
For the burgers:
- 1 head broccoli (10-12 oz), cut into florets (about 2 cups)
- 1 carrot, peeled and quartered
- 1 tbsp olive oil
- 1 tsp kosher salt, divided
- 1 lb ground turkey (93% lean or lower)
- 1 tsp garlic powder
- 1 teaspoon dried oregano
- ½ tsp black pepper
- 4 burger buns
For the Dijon yogurt:
- ½ cup whole milk Greek yogurt*
- 2 tbsp dijon mustard
- ½ tsp kosher salt
For the toppings:
- 4 slices cheddar cheese
- 1-2 avocados, sliced
- 1 tomato, sliced
- *You can sub mayonnaise for the yogurt. Just skip the salt.
- Note: ~ recommend serving with chips, oven fries, or roasted veggies
Instructions
- Turn your grill on high to heat it up.Add the carrots and broccoli to a high speed blender or food processor and pulse/blend until everything is very finely chopped. Use the tamper tool for the blender and scrape under the blade as needed.
- In a large skillet over medium heat, warm the olive oil. Add the broccoli, carrots, and 1/2 teaspoon salt and cook until softened, about 3 minutes. Transfer to a large bowl to cool off.
- Once the veggies are cool enough to handle, add the turkey, garlic powder, oregano, remaining ½ teaspoon salt, and pepper and mix to combine. Form into 4 large patties or 6 smaller ones. Drizzle oil onto each patty and rub around to coat on both sides (this will just help them brown better and not stick to the grill, but you can skip).
- Grill the burgers for 3-5 minutes per side (covered), or until cooked through. Alternatively, cook them in a skillet over medium-high heat for about 3-5 minutes per side or until cooked through. Add a slice of cheese after flipping. Toast your buns on the grill or pan.
- In a small bowl, mix together the yogurt, mustard, and salt. Spread Dijon yogurt onto the bottom bun and top with tomato, burger with cheese, avocado slices and top bun. Serve with pickles or chips, if you’d like!
Items you can prep ahead (optional)
- Prep carrot and broccoli
- Cook carrot and broccoli
- Combine turkey mixture + form patties
- Make Dijon yogurt
Substitutions:
- This recipe is difficult to make vegetarian. I would suggest substituting either a grilled portobello mushroom or make these Sundried Tomato Quinoa Burgers.
- Substitute ground chicken for turkey. Be sure to buy dark meat (higher % fat) to ensure your burger isn’t dry.
- You could do all carrot or all broccoli (or try with other odds and ends in your fridge), just try to end up with about 2 cups of finely chopped veg.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Turkey burgers: up to 4 days in the fridge or 3 months in the freezer
- Dijon yogurt: up to 5 days in the fridge
Leftovers + Repurposing:
- Warm up the patties in the microwave until warmed through.
- The patties are delicious chopped up and added to bowls and salads for protein.
- Leftover Dijon yogurt makes for a delicious spread for sandwiches.
