Every week I meal prep a batch of my TurkeyVeggie Burgers for lunches & dinners throughout the week. They are inexpensive to make, are a simple way to get plenty of vegetables into your diet, and can be paired with lots of other foods to add variety to your daily meals!
Somewhere around my 307th turkey burger recently, I wanted a new flavor but didn’t want the hassle of creating a whole new meal or purchasing and prepping all new ingredients. Of course some cheese will make any dish better automatically and fresh basil is definitely a close second to reviving a dish! The obvious pairing with those two ingredients are sun-dried tomatoes, full of healthy antioxidants.
The steps to this recipe match those of the original Turkey Burger recipe, but a swap of ingredients gives it a new twist to liven up a week’s meals!
1lb Ground Turkey
~1 cup Zucchini Squash (shredded)
1/2 Sweet Pepper (green or organge or yellow or red!)
1/2 Red Onion
3 White Mushrooms
~6 fresh Basil leaves
1oz Sun-Dried Tomatoes (can be in olive oil or without – lightly dab off some of the excess oil)
50 grams part-skim Mozzarella Cheese
1/2 cup Oat Flour (rolled oats blended into flour)
2 Whole Eggs
Salt & pepper to taste
Preheat oven to 350 degrees.
In a large bowl, add the Ground Turkey, the shredded Zucchini (I shred mine right into the bowl), and the other veggies all chopped up into small pieces. Slice up the Basil leaves into small pieces and dice the Sun-Dried Tomatoes into pieces as well and add everything into the bowl.
Blend your rolled oats into Oat Flour and add that into the bowl as well as the 2 eggs, this is what will hold these burgers together.
Add in the parsley and some freshly ground salt and pepper. If the Sun-Dried Tomatoes came in some flavored oil, you won’t need much more for seasonings as it will already be included! If they are not, I recommend adding a dash of garlic powder and oregano at least!
Using your hands (because it’s more funner), mix all of the ingredients together until everything is thoroughly combined.
Line a cookie-sheet type pan with aluminum foil (makes clean up way easier!). I prefer to use a food scale to measure out equal burger portions, but eyeballing will also do the trick. Ball up a handful of turkey burger and pack it together well, then place onto the pan. Leave enough turkey burger ingredients in the bowl for about 1 more burger after all the rest is laid out on the pan. Create a small nest in the middle of each burger (pictured below) and add the Mozzarella cheese into the nest, covering it up with the leftover ingredients from the bowl.
Bake the burgers in your preheated oven for about 30 mins (I like mine done a bit crispy), flipping them halfway through cooking for equal browning on each side.
Enjoy it on a lettuce “bun” made of Romaine lettuce hearts, eat it over mixed greens, mix
it with rice or quinoa or whole wheat pasta, or enjoy on a whole grain bun!
Macronutrients total to 110 calories per burger; 12.5g protein, 2g carbs, 6g fats. May vary depending on specific ingredient choices!
If you make this recipe – share some beautiful food pictures and tag @foodcertitudenutrition on IG or Food Certitude Nutrition on Facebook!! Also LIKE both pages to stay up to date on the latest Recipe posts, blog posts, and motivational stories from clients if you haven’t already!!
1 thought on “Recipe: Mozzarella Stuffed Sun-dried Tomato, Basil Turkey Burger”