Zucchini Turkey Burgers with Morrocan Carrot Salad and Sweet Potato Fries

So this past week I did a lot of cooking, and all the meals came out good, but I only managed a picture of one, I know, lacking in forethought and all that, but I was so hungry I ate up the food before it had time to be photographed. So for lunch last Monday, I actually touched raw meat (a weird thing of mine) and made some zucchini turkey burgers from a recipe I got off of http://www.skinnytaste.com/.

Turkey Burgers with Zucchini
1.25 lbs 93% lean ground turkey
1 small zucchini, processed in food processor
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, processed in food processor
1 tbsp red onion, processed in food processor
salt and fresh pepper
oil 
In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties.

Heat a large skillet on high heat. When hot, lightly oi panl. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through

Then I made the Morrocan Carrot Salad, which is just shredded carrots, orange and lemon juice, and a bit of sugar mixed together.

And finally I used my favorite recipe blog, http://www.annies-eats.com/ to bake some sweet potato fries.

Baked Sweet Potato Fries
Ingredients:
2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F.  Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
Halve the sweet potatoes lengthwise and cut each half into long spears.  (Soak in cold water for 20-30 minutes before continuing for crispy texture outside.  Drain well and pat dry.)  Place the potato spears on the sheet pan and toss with olive oil.  Spread them in a single layer.  Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 minutes, then turn with a spatula or tongs.  Bake for another 5 to 10 minutes, until lightly browned.  Sprinkle lightly with kosher salt and serve hot.