This burger recipe is super easy and great for the whole family. I’m always looking for ways to sneak in those veggies, and a burger is perfect for just that. I added in chopped red bell pepper & a full grated zucchini. There are no eggs since the zucchini keeps it nice and moist.
My daughter, Temple, is 14 months old and she loved the burger. We did baby-led weaning so she can now eat food in small pieces (as seen in the images above.) For those doing BLW, you would serve this in strips for new eaters. You can read more about Baby-led weaning in my post here — such an easy dish to meal prep for the week for yourself or family.
Zucchini Turkey Burgers
- 1 cup grated zucchini- once squeezed of water (directions in method- This is usually equal to 1 large zucchini)
- 1/4 cup whole wheat bread crumbs
- 1 lb. ground turkey
- 1/4 cup finley chopped yellow onion
- 1/2 cup finely chopped red bell peppers
- 1 clove garlic, minced
- 1 tsp salt (omit if feeding to babies below age of one)
- 1/4 tsp pepper (omit if feeding to babies below age one)
- avocado oil or cooking spray
- Grate one large zucchini and then squeeze out all excess liquid with paper towels. Once squeezed of water, place 1 cup in a large bowl.
- In your large bowl, combine the zucchini, red bell pepper, breadcrumbs, onion, garlic, salt, and pepper. Stir well to combine.
- Form into mini burger patties. Should make about 8 small patties. I like keeping them thin, so they cook evenly. (*Note: make sure thin if using for baby-led weaning.)
- Heat a large skillet or griddle over medium-high heat in avocado oil. Once hot, add burgers to the pan and turn heat to low. Cook on one side until brown, flip and cook the other side. Should take about 5 minutes per side or until no longer pink in middle. (Note*You may need to add more avocado oil to pan between batches.)