My friend sent me this recipe along with this comment, “My two-year old loves these and I feel good because she is eating a green veggie and doesn’t know it.” When I got a picture of my son eating them at her house house, I knew I had to try these. I’ve adapted this recipe for freezer cooking purposes.
I begin by preparing the zucchini (I shredded mine in the food processor), but a box grater or salad shooter will work too. I combine the zucchini, seasonings and flax seed meal. I stirred it with a spoon combine.
I use my kitchen aid mixer on stir mode to incorporate the cheese, seasoning
Now I’m ready to form patties.
I make 15 patties the width of my palm. Feel free to make bigger thicker burgers because they do shrink quite a bit during cooking. I stack these in fives between small sheets of foil.
I label and date my quart size bags and stack them at an angle for freezing. I
add these to my freezer inventory. I have three 15-minute meals.
Zucchini and Cheese Turkey Burgers
Yield: 15 small patties or 10 large
Freezer Turkey Cheese Burgers
- 2 pounds ground turkey
- 2 medium size zucchini, trimmed and grated (about 2 cups)
- 3 cups of shredded cheese (I used sharp cheddar)
- 1/2 tsp of salt
- 1 tsp of onion powder
- 1 tsp. basil
- 1/2 tsp black pepper
- 2 tablespoons flax seed meal or whole wheat bread crumbs
- In a large bowl, combine zucchini, salt, onion powder, basil, pepper and meal or crumbs.
- Add cheese and turkey and mix well.
- Form into patties, each about 4 inches-width of the palm of your hand.
- Freeze each patty between sheets of foil or wax paper.
- Label and date quart size bags.
- Place 4-5 patties in each bag at an angle.
- Thaw 24 hours. Place burger on a broiler pan covered with foil for easier cleanup.
- Slit the foil so the juices drip below.
- Broil 8-10 minutes. Carefully flip burgers and continue to broil an additional 5-7 minutes or until burgers register 165 on an instant thermometer.
- Or grill on medium high heat.
This is an example of how I double and freeze everything. Since I’ve got the equipment out and I’m making a mess anyway, it makes sense to at least double the quantity. I’ve saved myself time, energy and money in the long run when I have a meal I don’t have to purchase for a future shopping trip. Meal planning and shopping is easier when I’m buying dairy and fresh produce on most weeks because dinner’s in the freezer.
Burgers make a fantastic no cook ministry meal for friends or family. If you freeze a lot, you can always host a cook out. If you prefer beef, substitute it, or try my deceptive freezer hamburgers.
What kinds of items are you doubling and freezing?