|10 min||15 min||5|
|1/4 cup||Red onion (chopped - for topping)|
|1 tbsp||Extra virgin olive oil (for topping)|
|1 tbsp||Balsamic vinegar (for topping)|
|1 pinch||Sea salt (for topping)|
|1 dash||Black pepper (for topping)|
|3 medium||Tomato (for topping)|
|2 clove(s)||Garlic (minced - for topping)|
|2 tbsp||Basil, fresh (chopped - for topping)|
|86 gm||Mozzarella cheese, partially skimmed (diced - omit for no dairy)|
|567 gm||Ground turkey, lean (for burgers)|
|1 small||Zucchini (grated, for burgers)|
|1/4 cup||Bread crumbs, seasoned (for burgers)|
|1 clove(s)||Garlic (grated, for burgers)|
|2 ring||Red onion (chopped, for burgers)|
|1 pinch||Salt and pepper (for burgers - sea salt)|
|3 spray (about 1/3 second)||Olive oil cooking spray (for cooking)|
|2 medium||Tomato (sliced, for serving)|
|4 cup||Arugula (for serving)|
1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
2. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz. each, forming them as flat as possible.
3. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
4. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta.
To make this recipe dairy free - omit the mozzarella cheese
is a great source of lean protein!