FRIENDS.
FAAHHHHH-REEENNND-SSSSSSAAAAAHH.
how do you feel about turkey burgers? like even semi okay about them? if you're not…. let me try to convince you!
with roasted garlic! obvi.
here's the thing. i've never been a turkey burger person. just like i'm not a bean burger/veggie burger person. it's just not my normal. i grew up eating BURGERS.
like… the real deal. not fake burgers. REAL burgers.
ya feel me?
sooooo when i first tried Ali's inspiralized turkey burgers during my whole30 last year i was blown away.
i think that i decided it was okay to try them out because i was mid whole30 and obsessed with my spiralizer.
but i wasn't prepared for the flavor. or the way the burgers kept moist (i'm sorry) because of the zucchini. it was so simple but so genius.
and i haven't felt a need to alter her amazing recipe until now.
because i'm on a roasted garlic kick right now. i love the stuff.
oh and because ummmm its summer and therefore it's got to be basil season.
the basil and the garlic just SCREAM summer to me.
it doesn't FULLY make up for the fact that i'm still chillin without a grill in NYC…. but it gets close!
i'll also tell you that frankie is a huge supporter of these burgers.
he loves them because (much like my other burgers) they're easy to freeze and then he can just defrost them when he needs them and make them when i'm away.
as long as he can call me and ask me a billion and a half questions about how to do it….
but my culinary-challenged boyfriend aside – these are easy peasy!!
i usually can whip up a batch within an hour/an hour and fifteen minutes depending on how alert i am. but most of that time isn't even “active” time. it's really time spent roasting the garlic.
or you could buy it pre-roasted, but make sure you check ingredients for a whole30!
ugh i'm craving one of these badly now. i'm probably gonna have to make them for dinner next week.
OH isn't it exciting that i'll be back home and able to do a meal plan for you guys?!
i'm excited. i already placed my fresh direct order.
but anywho.
even though these burgers are loadddded with flavor, frankie still loves to use frank's red hot sauce on them (which IS whole30 compliant if you're here for that).
and i can't really blame him because the stuff is delicious.
alright – i think if the flecks of roasted garlic that you see in ^ that picture haven't convinced you, i'm never going to be able to convince you to make them.
BUT YOU JUST SHOULD GUYS. because they're so good. and i'll whine if you don't and no one wants that (i promise).
HAPPY SUMMERRRRR BURGERS!
- for the roasted garlic
- 1 head of garlic
- 1/4 cup olive oil
- for the turkey burgers
- 1 pound ground turkey
- 2 cups zucchini noodles (about 1/2 a medium zucchini – i used blade “D” on the inspiralizer!)
- 2 tablespoons roasted garlic (from above)
- 2 tablespoons fresh basil (about 6 large leaves)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil, for cooking
- Preheat the oven to 350 degrees.
- Remove the loose skin from the garlic head and slice the top off the garlic, making sure to expose the tops of all the cloves. Place the head of garlic in a ramekin cut side up and pour the olive oil over the garlic. Flip the head over so the cut side is now submerged in the oil. Cover the ramekin in tin foil and place on top of a baking sheet. Roast in the oven for 30 minutes.
- Remove the ramekin and carefully take the foil off. Using tongs or a fork, remove the garlic from the oil and let it cool for 10-15 minutes. Strain the oil through a mesh sieve and reserve for other recipes, the garlic flavor in the oil adds a nice note to a lot of recipes.
- When the garlic is cooled, squeeze it out from the skin and mash with a fork.
- This recipe makes double what you need in roasted garlic, you can save the rest in the fridge or use it to top the burgers!
- Combine all the ingredients (except the olive oil) for the burgers in a bowl and mix well. Divide the mixture into four patties. I keep scissors handy at this point just in case i need to cut strands of noodles when I'm dividing the mixture.
- Heat the olive oil in a cast iron skillet over medium-high heat. When the skillet is hot, add the patties and cook for five minutes. Flip the patties over and cook for another five minutes, or until the turkey is cooked through and no longer pink on the inside.
- Enjoy with toppings of your choice on a bun, in a salad, or just plain!
YUP gimme all the burgers. ALL OF THEM. thanks ?
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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