Tarragon Turkey Burgers

Olivia, I know you don't like tarragon but try this recipe first before swearing off the herb. I have had three men (two unrelated) that asked for seconds on these burgers. Not only are they healthy but flavorful and moist, two characteristics that I never associate with ground turkey. This is from the January 2002 issue of Cooking Light Magazine.

2 lbs ground turkey
1/2 C dry breadcrumbs
1/2 C finely shredded zucchini
1/4 C chopped onion
1 Tbs chopped fresh tarragon (or 1 tsp dried)
1/2 tsp garlic salt
1/2 tsp black pepper
8 (1 1/2-oz) hamburger buns

Preheat broiler.

Combine first 7 ingredients in a large bowl. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a broiler pan coated with cooking spray; broil 6 minutes on each side or until thoroughly cooked. Serve on hamburger buns with desired toppings.

N.B. Grilling and pan-frying did not work so well on these - outside was charred, inside hardly done. Broiling is really the best method. I've also found that too many toppings mask the great flavor of these burgers so I usually serve these with dijon mustard, mayo - which go very well with tarragon - and lettuce for a crunchy contrast, nothing else.

Enjoy! -TML

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