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Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks
Recipe

16 INGREDIENTS • 12 STEPS • 40MINS

Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks

4.0
1 rating
Get ready to have fun with this quirky take on a classic burger and fries recipe. Turkey burgers smeared with balsamic-fig preserves will leave you mystified at the awesome flavor combinations happening in your mouth.
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Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Get ready to have fun with this quirky take on a classic burger and fries recipe. Turkey burgers smeared with balsamic-fig preserves will leave you mystified at the awesome flavor combinations happening in your mouth.
40MINS
Total Time
$10.45
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sea Salt
1 tsp
Garlic
2 cloves
Fresh Thyme
1 sprig
Vegetable Oil
1 Tbsp
Vegetable Oil
Fig Preserves
2 Tbsp
Fig Preserves
Hamburger Bun
2
Hamburger Buns
Lettuce Leaf
4
Lettuce Leaves
Tomato
1
Tomato, sliced
Zucchini
3 1/2 cups
Italian Flat-Leaf Parsley
10
Italian Flat-Leaf Parsley, finely chopped
Oregano Leaves
8
Oregano Leaves, finely chopped
Olive Oil
2 Tbsp
Kosher Salt
to taste
Parmesan Cheese
1/2 cup
Nutrition Per Serving
VIEW ALL
Calories
690
Fat
44.0 g
Protein
55.4 g
Carbs
20.8 g
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Turkey Burgers with Balsamic-Fig Preserves and Roasted Parmesan Zucchini Sticks
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Prepare a baking sheet with a baking rack if you have one by rubbing a small amount of Olive Oil (2 Tbsp) over it. Don't use all of the oil, just enough to grease the pan.
step 2
While the oven is preheating, wash and trim the tips of the Zucchini (3 1/2 cups). Then cut each in half lengthwise, and cut each of those pieces into halves. Next, finely chop the Italian Flat-Leaf Parsley (10) and Oregano Leaves (8).
step 2 While the oven is preheating, wash and trim the tips of the Zucchini (3 1/2 cups). Then cut each in half lengthwise, and cut each of those pieces into halves. Next, finely chop the Italian Flat-Leaf Parsley (10) and Oregano Leaves (8).
step 3
In a medium bowl, toss the zucchini with the remaining olive oil, and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Arrange, spaced evenly, on the baking sheet or rack, skin side down.
step 4
Sprinkle the tops of each piece with the chopped herbs and Parmesan Cheese (1/2 cup)/ Bake until tender, about 15 minutes. You can also broil for an additional 2-3 minutes so the tops are crisp and golden brown.
step 4 Sprinkle the tops of each piece with the chopped herbs and Parmesan Cheese (1/2 cup)/ Bake until tender, about 15 minutes. You can also broil for an additional 2-3 minutes so the tops are crisp and golden brown.
step 5
While the zucchini bakes, begin preparing the turkey burgers. Pull the leaves off of the Fresh Thyme (1 sprig) and finely chop. Mince the Garlic (2 cloves).
step 5 While the zucchini bakes, begin preparing the turkey burgers. Pull the leaves off of the Fresh Thyme (1 sprig) and finely chop. Mince the Garlic (2 cloves).
step 6
In a medium bowl, combine the Ground Turkey (1 lb), minced garlic, chopped thyme and Sea Salt (1 tsp). Mix together gently, but thoroughly. Your hands are best for this, but a mixing spoon or stiff spatula will also work.
step 6 In a medium bowl, combine the Ground Turkey (1 lb), minced garlic, chopped thyme and Sea Salt (1 tsp). Mix together gently, but thoroughly. Your hands are best for this, but a mixing spoon or stiff spatula will also work.
step 7
Divide the mixture into four equal portions. Flatten the burgers into discs that are 4-5 inches wide, and slightly thicker around the edges.
step 8
Heat a large saute pan, or griddle, to medium-high heat. Add Vegetable Oil (1 Tbsp). When the oil shimmers and wisps slight traces of smoke, add the burgers. Place the bottom edge in the oil, and allow the top edge to fall away from you.
step 8 Heat a large saute pan, or griddle, to medium-high heat. Add Vegetable Oil (1 Tbsp). When the oil shimmers and wisps slight traces of smoke, add the burgers.  Place the bottom edge in the oil, and allow the top edge to fall away from you.
step 9
Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble through the top of the patties. Flip and cook for 1-2 additional minutes, or until the second side is golden brown.
step 9 Cook for 3-4 minutes, or until golden brown on the first side, and a bit of liquid has started to bubble through the top of the patties. Flip and cook for 1-2 additional minutes, or until the second side is golden brown.
step 10
Pull the zucchini out of the oven. Slice the Tomato (1) and tear the Lettuce Leaves (4) to fit the burgers.
step 10 Pull the zucchini out of the oven. Slice the Tomato (1) and tear the Lettuce Leaves (4) to fit the burgers.
step 11
Plate the zucchini alongside the turkey burgers. To assemble, spread a small amount of Fig Preserves (2 Tbsp) on the bottom of each Hamburger Buns (2), place a patty on each, and coat the first patty with the rest of the preserves.
step 12
Place the second patty, then the lettuce, then the tomato, then the top of the bun. Serve and enjoy!
step 12 Place the second patty, then the lettuce, then the tomato, then the top of the bun. Serve and enjoy!
Tags
Lunch
Shellfish-Free
Dinner
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