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Sneaky Veggie Turkey Burgers

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 patties

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

Items you can prep ahead (optional)

  • Prep carrot and broccoli
  • Cook carrot and broccoli
  • Combine turkey mixture + form patties
  • Make Dijon yogurt

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!

Notes

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.