Juicy, herb-infused turkey and zucchini patties served between slices of roasted sweet potato 'buns'. A nutrient-dense, grain-free, and satisfying meal perfect for a healthy lunch or dinner.
Ingredients
- 450g ground turkey
- 1 large sweet potato (approx. 500g)
- 1 medium zucchini
- 1 small onion
- 2 cloves garlic
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Slice the sweet potato crosswise into four thick rounds (about 1.5 cm each) to act as 'buns'.
- 2.Place the sweet potato slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and paprika. Roast for 25-30 minutes, flipping halfway, until tender and lightly golden.
- 3.While the sweet potato roasts, grate the zucchini into a clean kitchen towel and squeeze out as much excess moisture as possible. Finely chop the onion and mince the garlic.
- 4.In a mixing bowl, combine the ground turkey, squeezed zucchini, chopped onion, minced garlic, fresh parsley, dried oregano, salt, and pepper. Mix gently until just combined, then form into two thick patties.
- 5.Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the turkey patties for 6-8 minutes per side, until browned and cooked through (internal temperature reaches 74°C).
- 6.Assemble the burgers by placing each cooked turkey patty between two roasted sweet potato 'buns'. Serve immediately.
Nutrition Information
Why this recipe
This recipe offers lean protein from turkey for muscle maintenance and is rich in complex carbohydrates and Vitamin A from sweet potato for sustained energy. Zucchini adds fiber and hydration, making it a well-balanced and nutritious paleo meal.
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