Tex-Mex Turkey Burgers with Zucchini Salad
Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.
Everyday Food, July/August 2008
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
- 2 tablespoons vegetable oil, such as safflower, plus more for grates
- 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
- 1/2 medium red onion, finely chopped
- 3 tablespoons fresh lime juice
- Coarse salt and ground pepper
- 1 1/2 pounds ground turkey (93 percent lean)
- 2 teaspoons chili powder
- 4 ounces pepper Jack cheese, thinly sliced
- 4 thick slices country bread, halved
- 1 avocado, halved, pitted, peeled, and thinly sliced
- Store-bought salsa, for topping (optional)
- Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
- Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
- Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.
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