Different take on Eating Meat

Forgive me if this offends some of the faint of stomach, but yesterday I learned an interesting fact that inspired today's recipe. We had our annual septic inspection and the inspector asked me if we ate meat. Apparently, meat eaters do not need their septic tanks pumped as often as vegans or vegetarians because the bacteria in meat helps keep the beneficial bacteria in the tanks alive longer, therefore, the tanks don't fill up as fast.

To prevent further explanation, I thought I would share a recipe I recently found in a magazine (I think it was Martha's magazine). I loved it...and so did my husband, even though it was just ground turkey. It's sort of a contemporary approach to hamburger cuisine. :)

Here it is:

Turkey Burgers with Grated Zucchini & Carrot
----Quick prep, fast cook! Serves 2-4, depending on burger size

• 3/4 to 1 pound Ground Turkey
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 2 cloves garlic, finely chopped
• 3/4 tsp. dried thyme
• 3/4 tsp. kosher salt (actually, I found this to be optional, or add a dash of table salt)
• 1/4 tsp. ground black pepper (or to taste)
• 1 large egg
• 1-3 Tbls. olive oil (only 1-2 Tbls. needed to heat in pan for meat; additional oil is needed if you will toast your bread in the oven...butter works well too for the bread.)
• 4-8 slices crusty bread (for the "bun," use 1 slice each burger for open face, or 2 slices for standard sandwich. I simply toasted the bread in the toaster, but the oven works well too. I used Sour Dough...go with what you like.)
• 4 leaves lettuce (1 per burger, burger sized leaves)
• 4 Tbls. mayonnaise (optional, butter works well, or use mustard, or dress toast to taste)
• 2 tsp. fresh lemon juice (optional, and to be mixed with mayo, if desired)

Instructions:

• If toasting bread in the over, heat broiler.
• In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. (Some may be squeamish about using hands, but I find my hands are better mixers for ground meat.)
• Form meat mixture into patties (2-4); I left mine thick and shaped them to fit the bread's shape.
• Heat olive oil in a large skillet over medium heat.
• Cook patties, turning once, until they are cooked through (no pink remains), about 4-5 minutes each side.
• While the meat cooks, toast bread either in toaster, or by brushing first with olive oil or butter and placing on cooking sheet under broiler until golden brown and crisp, about 1 1/2 minutes. (If using toaster, spread butter or mayo, or other dressing on toast after toasted.)
• Place toast on individual plates, top with lettuce and the burgers. Continue dressing burgers with mayonnaise (combined with the lemon juice), and other dressings, if desired.

Variation: I added grated Parmesan cheese to the meat mixture. After cooked, I topped with a slice of our favorite cheese, and in addition to the lettuce, topped with tomato slices. Mmmmm!

Great meal to combine veggies and protein all in one! Easy, easy, easy!! Enjoy!