Turkey burgers with feta and dried currants, with zucchini pancakes

This tasted far better than I had even imagined it would. The turkey burgers were amazing – tender, juicy, flavorful, a little sweet and a little salty.

Turkey burgers with feta and dried currants

  • 1/2 lb ground turkey
  • 1/4 cup crumbled feta
  • 3 T dried currants
  • 1/4 C fresh breadcrumbs
  • 1 egg
  • 3 T milk

Mix together in a bowl, working gently with your hands. Form into burger patties. Cook in a cast iron skillet until cooked through; you could also grill these, but I’d be a little worried about them falling apart. We served them on split pita bread with lettuce and a little sun-dried tomato dressing.

Zucchini pancakes

E and Shane made these for brunch once, a million years ago, and they’re now one of my absolute favorite things to make all summer long.

  • 1-2 zucchini, shredded
  • 1 egg
  • 1/4 c flour
  • 1/4 red onion, finely diced
  • 1 tsp baking powder
  • 2 T milk

Wrap the shredded zucchini in a dishtowel and wring them out as much as you can. Add to a bowl, and mix with the rest of the ingredients. You can also add shredded potatoes, breadcrumbs, cheese, anything that sounds good. The consistency should be thicker than pancakes, thinner than cake batter. Fry in a few tablespoons oil until browned and cooked through. Serve with sour cream.

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