Turkey Zucchini Burgers

These Turkey Zucchini Burgers are juicy, flavorful and just so incredibly good. They’re also packed with vegetables and topped with a lettuce and burger sauce combination that takes them to the next level. This recipe includes instructions and plenty of tips for grilling the burgers, or cooking them in a skillet on the stovetop.

A supremely Good Turkey Burger — For Real

I believe burgers are much like pizza—even when they’re mediocre, they satisfy the craving. But that doesn’t mean I want to settle for patties that taste less than stellar all the time. Turkey burgers, in particular, can be tricky to get right. With so much less fat than beef, they dry out easily and can be quite bland if not seasoned properly.

Friends, these zucchini turkey burgers are unlike anything you’ve had before. They’re a riff on my chicken zucchini burgers but with a different flavor profile. We keep the grated zucchini and onion which help keep the turkey burgers insanely moist and almost impossible to dry out on a grill. We lose the egg which I don’t think is needed and we add loads of flavor via smoked paprika, mayo, ketchup, garlic, and Worcestershire sauce. The result is the best turkey burger you’ve ever had — for real. They’re juicy, super flavorful, and just so incredibly good.

These turkey burgers are good enough to eat on their own, but even better when topped with a shredded iceberg lettuce and secret sauce combination that I highly recommend not skipping. It’s the easiest, least fancy topping you’ll ever make, but it takes these burgers to the next level of deliciousness. Enjoy!

Ingredient Notes

You’ll need the following ingredients to make these turkey zucchini burgers:

• Ground turkey – Most recipes for turkey burgers will tell you to look for dark ground meat. I have never been able to find this and I assure you any ground turkey meat will work here.

• Zucchini – You will need 1 medium-sized zucchini for these burgers. This should give you about 1 1/2 cups of grated zucchini, or close to 175 grams. You will want to measure or weigh the grated zucchini before you squeeze out the liquid.

• Mayonnaise – A not-so-secret ingredient, mayonnaise helps bind the ground meat mixture and also adds much needed moisture and fat to the lean ground meat. You can use sour cream or full-fat yogurt, if you wish.
• Grated onion and garlic – Another not-so-secret trick to add moisture to lean ground meat is to add grated onion. The grated onion will also make the turkey patties super flavorful so try not to skip this. You will already have the box grater out to grate the zucchini so grating the onion will be a breeze. Likewise, I find grating the garlic with a microplane super fast but if you don’t have a microplane, you can just mince it.
• Worcestershire sauce – There’s a reason most burger recipes include this ingredient — just a few teaspoons will add lots of savory umami flavor.
• Ketchup – Just a few tablespoons of ketchup adds flavor and a touch of sweetness. It will also add a little color and caramelization to the patties when they’re cooked.
• Seasoning – An unseasoned burger will be bland, no matter what ground meat you use. Smoked paprika is an excellent spice to use here. It imparts a deep and complex smoky flavor that I find essential for these turkey burgers. Salt and pepper should be added to taste but again, you don’t want the patties to be bland so be as generous as possible.

You’ll need the following ingredients to make the optional burger sauce and lettuce topping:

• Iceberg lettuce – The humble iceberg lettuce will always be my choice for burgers. As long as it is fresh and crisp, that is. Here we chop it nice and thin so it soaks up all the delicious sauce.
• Onion – The iceberg lettuce is tossed with thinly sliced onion. Just use the other half of the onion you used for the patties.
• Secret sauce – My secret sauce is a riff on the infamous Dominican “Chimi Sauce”. The backstory of this sauce is a little long so I will spare you. Just know that it is simple to make — just mix mayo, ketchup, Worcestershire, smoked paprika, lime juice, salt and pepper — and magical in how delicious it tastes. Slathered on a bun and sandwiched together with the crunchy lettuce, it’s the perfect match for this turkey burger.

How To Make Turkey Zucchini Burgers

These burgers are great for grilling! If you prefer to cook them on a skillet, I include instructions for that method as well.

Here is a summary of the recipe with some visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!

Grate the zucchini: Place a clean tea towel on your counter (or cutting board). Using a box grater, or cheese grater, shred the zucchini on the large holes directly onto the towel. I stop grating when there is a 2-inch piece of zucchini left. Gather up the edges of the towel, and over the sink, twist the top tightly to force out as much liquid as possible.

Grate the onion: Using the same box grater (no need to clean it) grate about 1/3 cup of onion. Use your hands or a few paper towels to squeeze out excess moisture. Tip: Use a large chunk of onion even if you’re only grating 1/4 of it. This will save your fingers and you can slice up the remaining onion for the lettuce mix or to serve with the burgers.

Make turkey mixture: In a large bowl, combine drained zucchini, grated onion, ground turkey, Worcestershire sauce, mayo, ketchup, smoked paprika, salt and pepper.

Combine and form the patties: Use your hands or a large silicone spatula to combine the meat mixture together, then divide it into 4 equal portions and form patties that are about 1-inch thick.

Chill: Place patties on a parchment-lined baking sheet and freeze for 20 to 30 minutes (or refrigerate for up to 48 hours).

Prepare lettuce and sauce (these are optional but delicious). While the patties are chilling, prepare the lettuce and sauce. Thinly slice a whole head of iceberg lettuce and toss with thinly sliced onions. In a small bowl, stir together mayo, ketchup, Worcestershire, smoked paprika, lime juice, salt and pepper. Taste and adjust the seasoning as needed.

To grill the burgers: Preheat a grill to medium high. When grill is ready, generously oil the grates. Place the burgers on the hot grill and cook for 6-7 minutes, covered, or until they release easily. Flip and cook an additional 5-6 minutes. Lower the heat if at any time the burgers seem to be browning too quickly. If using cheese, lay the slices on the each burger during the last few minutes of cooking.

To pan sear the burgers: Heat 1-2 tablespoons of oil over medium-high heat in a large skillet (preferably cast iron). Once oil is shimmering, but not smoking, add the turkey burgers and cook them undisturbed on one side for 5-6 minutes or until they easily release without sticking. Work in batches if necessary. Flip the burgers and cook for another 5-6 minutes. Again, don’t move them around or they will not get nice and golden.

Tips For Grilling Turkey Zucchini Burgers

Grilling burgers can be a bit tricky to get right. Lean-meat burgers are even trickier since they can fall apart easier or stick to the grates. Follow these tips to avoid any of these pitfalls.

1. Clean and oil the grates generously: The addition of zucchini in these burgers can make them softer and more fragile than other burgers which can make them stick to the grates if they aren’t well-oiled. Use a wad of paper towels to oil generously just before you add the burgers. If you have a neutral oil cooking spray, you can use that instead.
2. Make sure the grill is HOT: Preheat the grill to about 450ºF and cook the burgers over direct heat. If the grill is not hot enough the soft turkey zucchini burgers will not firm up quickly and they will lose their shape and/or stick to the grates.
3. Don’t flip too often: A turkey burger should not be flipped too often. Give it some time to firm up before you flip it or it could fall apart or stick to the grates. Once you have some light char happening you can flip back and forth a bit more often until the burgers cook through.
4. Don’t press down on the burgers as they cook. Resist the temptation to press down on the patties with a spatula as they cook. This will push out all the juices which will result in a very dry burger.
5. Finish cooking over indirect heat, if necessary: If the burgers seem a bit undercooked but are getting too charred on the outside, move them to a cooler side of the grill or a spot with indirect heat until cooked through.
6. Use an instant read thermometer: A homemade beef or pork burger can be left just slightly undercooked but not a poultry burger. The best way to make sure the burgers are cooked all the way through without overcooking them is to use an instant-read thermometer. Remove the burgers  from the grill as soon as they reach 165ºF.

Bonus Recipe Tips

• Squeeze out the zucchini really well! Zucchini contains a lot liquid so it is crucial to squeeze out as much as possible before mixing it with the meat. If you skip this step, whether you grill them or cook them in a skillet, the burgers will fall apart from the extra moisture.
• If grilling burgers, make sure to chill them first. Especially because these burgers are breadcrumb-free, they must be chilled for at least 20 minutes in the freezer if you plan on grilling them. This will help them firm up and keep their shape as they cook.
• Make an indent on the center of each patty. An old trick that actually works to help keep the patties from swelling up in the middle. A domed patty is not the end of the world, but it won’t cook as evenly and it will also be smaller in circumference.
• Toast the buns. If using buns, I highly recommend you toast them. Toasting the buns not only makes them tastier, but also less soggy once you add the fillings. Towards the end of cooking the burgers, place the buns on the hot grates and grill on each side for 30 to 45 seconds, until just lightly toasted. 

Favorite Healthy Sides For Turkey Burgers

These turkey zucchini burgers are pretty filling so I like to serve them with a light, healthy-ish salad or side dish. These are some of our favourites:

• Watermelon salad
• Carrot salad
• Broccoli salad
• Parmesan Potato Wedges
• Peach Panzanella Salad
• Mango Salad

Storage Guidelines

These turkey zucchini burgers are excellent for meal prep. They freeze well and are easy to reheat.

• To store in refrigerator: Leftover cooked burgers will keep well in the fridge for up to four days stored in an airtight container.
• To reheat: I like to reheat the patties in a skillet over medium heat. Flip them a few times, until warmed through.
• To freeze: My favorite things about these burgers is that you can prepare a large batch for quick future meals. Place raw patties in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours or until quite firm. Place a piece of parchment paper between each patty and transfer to a freezer safe bag or container, for up to 3 months. Cook from frozen, adding a few more minutes of cooking time, or thaw slightly in the refrigerator before cooking.

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