Garden Burgers

These aren’t vegetarian burgers despite the name. They’re meat burgers loaded with finely chopped vegetables mixed right into the patty. Shredded carrot, onion, green pepper, and Parmesan get combined with ground turkey (or lean beef) and egg white, then grilled over charcoal until cooked through.

The vegetables do two things. They add moisture to the burger so it doesn’t dry out on the grill, and they add pockets of flavor and texture that plain meat patties don’t have. The carrot brings sweetness, the onion brings savory depth, and the green pepper adds a fresh bite.

That grilled tomato slice on top in the last minute is a simple touch that makes a difference. One minute of heat softens the tomato just enough that it’s warm and slightly caramelized but still holds its shape.

Pro Tips

• Chop the vegetables fine. Big pieces weaken the patty structure and cause it to fall apart on the grill.
• Shape patties ¾ inch thick as directed. Thinner patties overcook and dry out; thicker ones char outside before cooking through.
• Don’t press the burgers with a spatula while grilling. That squeezes out all the juices and defeats the purpose of the vegetable moisture.

Variations

• Italian garden burger: Add dried oregano and basil to the mix. Top with mozzarella and marinara for an Italian-style burger.
• Southwest garden burger: Stir in diced jalapeño and cumin. Serve with pepper jack cheese and guacamole.