Zucchini and Chicken Burgers

Fair Shares member Joanne McAndrews sent along a recipe she found that offers a great way to include zucchini in a non-traditional method: as part of a chicken burger. We've tried this trick with turkey using Ottolenghi's Jeruselem cookbook and had outstanding results! This recipe comes via Parade Magazine from Mostly Plants by Michael Pollan, famed author of Omnivore's Dilemma. 

 

Preparation

The zucchini really keeps the burgers moist, which is great for notoriously-easy-to-dry-out ground poultry. The addition of onion, basil, garlic, ketchup, Worcestershire, green onion and salt and pepper will add great flavor.

Here's the Parade Magazine recipe link.

If you're interested in the Turkey Zucchini Burgers pictured in this recipe, click here.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more

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Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery