These subtle tarragon-flavored light and moist turkey burgers use Rice Krispies instead of bread crumbs to hold them together. We enjoy them with mayo, tomato, fried onion, and lettuce on a sesame seed bun.
Ingredients
- ground turkey: 1 pound
- crispy rice cereal, such as Rice Krispies®: 0.33333 cup
- zucchini: 0.25 cup (shredded)
- finely minced red onion: 2 Tbsp
- Dijon mustard: 2 tsp
- 1/2 teaspoons dried tarragon: 1 piece
- garlic salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- hamburger buns: 4 piece
Metric Conversion
Stages of cooking
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Combine turkey, Rice Krispies, zucchini, onion, Dijon, tarragon, garlic salt, and black pepper in a bowl. Gently mix with a fork or your hands until just combined.
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Divide the meat into 4 equal portions, shape into patties, and move to the freezer for 20 minutes.
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Preheat an outdoor grill for medium high heat, and lightly oil the grate. Remove burgers from the freezer, and place on the grill. Cook over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted near the center of burgers should read at least 165 degrees F (74 degrees C).
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Place the turkey burgers on the buns, add toppings as desired, and serve.
