It’s filling, but still leaves you feeling fantastic after your fitness routine!
Summer is the perfect time to eat healthy and try new recipes. Go garden-fresh and low-carb with this recipe for naked turkey bruschetta burgers that gives you a plethora of veggies and leaves the bun in the dust.
¼ cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 medium vine-ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz part skim mozzarella, diced
Combine the red onion, olive oil, balsamic vinegar, salt and pepper in a large bowl. Add tomatoes, garlic, basil and additional salt and pepper to taste. Add mozzarella just before serving.
Turkey zucchini burgers
1 ¼ lbs ground turkey
1 small zucchini, grated
¼ cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
Squeeze excess moisture from the zucchini in a paper towel. In a large bowl, combine with ground turkey, breadcrumbs, garlic, onion, salt and pepper. Form into five equal-sized patties about 5 oz each, making them as flat as possible. Heat a large skillet to medium-high heat and lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about four minutes, then flip and cook another four minutes until internal temperature reaches 165 F.
To serve, layer sliced tomatoes at the bottom of a plate. Add arugula, turkey burger and top with bruschetta mixture.