Tomato-Basil Turkey Burgers with Garlicky Zucchini and Quinoa
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • ½ lb (225 g) lean ground turkey or chicken
  • 2 tablespoons finely chopped sundried tomatoes
  • 1 tablespoon chopped fresh basil
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • 2 thin slices fresh mozzarella cheese (about ¾ oz each)
  • 2 medium zucchini, ends trimmed, halved, and chopped into large chunks
  • 2 teaspoons olive oil
  • 1 to 2 cloves garlic, minced or grated on a microplane
  • Salt and black pepper
  • 1 cup cooked quinoa, for serving
  • 2 tablespoons fresh-grated Parmesan cheese, for garnish
  1. For the burgers, preheat an outdoor grill or indoor grill pan over medium-high heat. Coat the grill with oil spray. Combine the turkey or chicken, sundried tomatoes, basil, pepper, and salt in a medium bowl; shape into 2 patties. Grill the burgers until fully cooked (there should be no pink in the center), about 5 to 6 minutes per side; top each with a slice of cheese and remove from the grill.
  2. For the zucchini, preheat the broiler. Toss together the zucchini, olive oil, garlic, and a pinch of salt and pepper. Spread the zucchini out on a baking sheet and broil until tender and lightly browned in spots, about 8 minutes, tossing once halfway through.
  3. To serve, divide the quinoa between 2 individual plates or bowls. Top each with 1 burger and half the zucchini. Garnish with Parmesan cheese.
Reprinted with permission; recipe adapted slightly from Denise Austin’s recipe for Tomato-Basil Turkey Burgers with Garlicky Zucchini and Quinoa in her 10-Week Health and Fitness Plan.
Recipe by An Edible Mosaic™ at