Turkey Burgs with Balsamic Onions

I don’t know about you, but I could eat a turkey burger for every meal. They are both lean and good for you, but it is literally so hard to keep them moist. Nobody likes biting into a dry burger and replaying the episode when Spongebob goes into Sandy’s house for the first time. WATER. These turkey burgers keep their moisture in and will be your go-to recipe during grilling season. Pair them with the balsamic onions and you'll be in burger paradise.

Ingredients for the Burgers 

1lb Ground Turkey Meat

½ Zucchini Shredded 

3 Mushrooms Finely Chopped 

2 Tbs Mustard  

2 Tbs Ketchup 

2 Shakes of Worcestershire sauce   

Spice Mix: Chili Powder, Garlic Powder, Pepper, Salt, Cumin and Paprika 

Ingredients for the Balsamic Onions 

1 Yellow Onion Left in Rounds 

½ Cup Balsamic Vinegar (enough to cover the onions)

3 Tbs water 

Turkey Burgers

Add the ground turkey, ketchup, mustard, worcestershire and spice mix to a bowl. Use a cheese grater to grate the zucchini and add it to the bowl. Next, chop the mushrooms finely and add to the bowl as well. Mix all the ingredients together and start forming patties into your desired shape and size.

Put burgers in the refrigerator for 20min and pre-heat the BBQ to 375 degrees. Add burgers to the grills and cook 15 min on each side or until burgers are done.

Balsamic Onions: 

Take your yellow onion and cut it into rounds separating them from each other. Once the onions are cut pre-heat a pan with a little bit of olive oil on medium high. Add the onions and let them cook for five minutes. Next, add the balsamic vinegar and cover the onions with a lid. Let the balsamic come to a simmer. The desired consistency should be thick and syrupy. This process takes about 20 minutes. After the onions have thickened, add water and cover for 15 more minutes. The balsamic onions should be thick and soft. 

Add desired condiments to the burgers and top with balsamic onions. My favorite burger combinations are goat cheese, arugula and tomato or a classic with mustard, lettuce and tomato. The possibilities are endless.

xoxo Unicorn Girl