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Wednesday, February 21, 2018

Panko Crusted Turkey Burgers

I started thinking about burgers the other day...what would happen if I put the breadcrumbs on the outside instead of the inside? Hmmmm...well, they turned out fabulous! Crunchy on the outside, tender and juicy on the inside.

Note: These burgers should be cooked low and slow as to not burn the breadcrumbs. I also used a meat thermometer to make sure they reached 165. Click here for Thermometer


  • 1 medium zucchini, grated and moisture squeezed out
  • 1/4 cup Red Onion, grated
  • 1 lb Jennie O Extra Lean Ground Turkey
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup Roasted Red Peppers, diced
  • 1/4 cup Panko Breadcrumbs


  1. Grate zucchini and squeeze out all the moisture. I like to put it in a colander and push the water out.
  2. Grate the red onion.
  3. In a large bowl, combine the ground turkey, zucchini, red onion, garlic, salt & pepper and roasted red peppers.
  4. Make 5 burgers patties. I used my scale to weigh each of them in around 4.5 oz. Food Scale
  5. Sprinkle half the breadcrumbs on top and pat down. Flip and sprinkle the rest of the breadcrumbs, patting so they adhere.
  6. Spray a skillet with cooking spray and cook until internal temperature has reached 165. Flipping once they are golden brown.

This recipe makes 5 servings at 1 point per burger on the Weight Watchers Freestyle program. The roll and the cheese are extra points.


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