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Mushroom Turkey Burgers with Baked Zucchini Fries

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It seems that everyone is going Turkey Crazy!  I guess it tis the season. But I have a confession to make make, I am really not such a fan of the roasted turkey (to much white meat) – I know shocking right? I much prefer a delicious piece of roasted chicken over turkey any day.

Ground turkey on the other hand is something that I use all the time .Because of concerns for high cholesterol in my husbands family I have put myself on a mission of coming up with healthier versions of Dovs favorite meals. Ground turkey is the key to success for many of his favorite recipe. Not all of them have been winners but this turkey burger and zucchini fries, in my opinion, are better than the beef ones.

So this turkey season, you will be sure to see a lot of sales on turkey and ground turkey, my suggestion is to stock up and freeze – because this recipe is well worth it! As far as these Pretzel Zucchini fries, well I make a double batch of them, because it is almost impossible to stop snacking on them!

Mushroom Turkey Burgers with Baked Zucchini Fries

For Turkey Burger:
1 lbs ground turkey
1 cup of diced fine button mushrooms
1 cup of diced onions
2 tsp. kosher salt
1 tsp. black pepper
2 tsp. dried parsley
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard
1 egg

For the baked Zucchini Fries:
1 Large Zuchinni, cut into ½ inch  fries
1 cup favorite Mustard
1 cup crushed  salted pretzels (they should be pulsed to the texture of bread crumbs)
Non-cooking  canola oil spray

 Directions:
For the turkey burgers:

Line a 9×13 tray with parchment paper and spray well with cooking spray. Pre-heat oven to 350
In a mixing bowl combine all of the ingredients for the turkey burger. Shape plam size patties and place on prepared parchment paper. Spray the tops of each patty with your cooking oil spray and bake in oven for about 20-25 minutes or until the turkey has cooked thru and turned a nice golden brown.

For the Baked Zucchini Fries:

Pre heat oven to 375. Prepare a cookie sheet with non-stick spray.
Make sure that your zucchini fries are very dry before starting. If needed pat dry with a paper towel any moisture that the zucchini may have released. Coat both sides of your zucchini fry in mustard and then dredge them generously in the pretzel crumbs. Lay them on your prepped cookie sheet. Spray the tops with cooking spray. Bake for 10-12 minutes until zucchinis have crisped and turned golden brown. Serve hot or cold.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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