Welcome, fellow burger enthusiasts, to the ultimate guide to turkey burgers with zucchini. This dynamic duo combines the savory richness of ground turkey with the refreshing crunch of zucchini, resulting in a burger that’s not only delicious but also packed with nutrients
Whether you’re a seasoned grill master or a kitchen novice, this guide will equip you with all the knowledge and inspiration you need to craft the perfect turkey burger with zucchini. From ingredient selection to cooking techniques and topping suggestions, we’ve got you covered.
Unveiling the Secrets of Juicy Turkey Burgers with Zucchini
The Power of Zucchini:
The inclusion of zucchini in these burgers is a game-changer. Not only does it add a delightful textural contrast, but it also contributes to the burger’s overall moistness Zucchini’s high water content acts as a natural binder, preventing the ground turkey from drying out during cooking
Ingredient Spotlight:
- Ground Turkey: Opt for lean ground turkey (93% lean or higher) to ensure a flavorful and healthy burger.
- Zucchini: Choose fresh, firm zucchini for optimal texture and flavor. Grating the zucchini ensures even distribution throughout the burger.
- Seasonings: Don’t skimp on the seasonings! Salt, pepper, garlic powder, onion powder, and a touch of paprika will enhance the burger’s flavor profile.
- Breadcrumbs: Breadcrumbs act as a binder, helping the burger hold its shape during cooking. Choose whole-wheat breadcrumbs for added nutritional value.
- Mayonnaise: A small amount of mayonnaise adds moisture and richness to the burger.
Cooking Techniques:
Skillet Method:
- Heat a large nonstick skillet over medium heat.
- Form the burger patties and cook for 3-4 minutes per side, or until golden brown and cooked through.
Grilling Method:
- Preheat your grill to medium heat.
- Lightly oil the grill grates.
- Cook the burger patties for 5-6 minutes per side, or until cooked through.
Air Fryer Method:
- Preheat your air fryer to 370°F.
- Place the burger patties in the air fryer basket and cook for 10-12 minutes, or until cooked through.
Topping Inspiration:
- Classic: Lettuce, tomato, onion, and pickle.
- Mediterranean: Hummus, feta cheese, and chopped olives.
- Spicy: Sriracha mayo, avocado, and jalapenos.
- Asian: Teriyaki sauce, pineapple, and sesame seeds.
Tips and Tricks:
- Squeeze the excess moisture out of the grated zucchini before adding it to the burger mixture.
- Form the burger patties loosely to prevent them from becoming dense.
- Don’t overcook the burgers, as they will dry out.
- Let the burgers rest for a few minutes before serving to allow the juices to redistribute.
With this comprehensive guide, you’re now equipped to create mouthwatering turkey burgers with zucchini that will tantalize your taste buds and leave you feeling satisfied. So, fire up the grill, gather your ingredients, and get ready to embark on a culinary adventure that’s both delicious and healthy.
Additional Resources:
- Skinnytaste Turkey Burgers with Zucchini Recipe: https://www.skinnytaste.com/turkey-burgers-with-zucchini/
- NYT Cooking Turkey-Zucchini Burgers Recipe: https://cooking.nytimes.com/recipes/1023379-turkey-zucchini-burgers
Frequently Asked Questions:
Q: Can I substitute ground chicken for ground turkey?
A: Yes, you can substitute ground chicken for ground turkey in this recipe. However, keep in mind that ground chicken has a higher fat content than ground turkey, so the burgers may be slightly less lean.
Q: Can I bake these burgers instead of grilling or pan-frying them?
A: Yes, you can bake these burgers at 375°F for 15-20 minutes, or until cooked through.
Q: Can I make these burgers ahead of time?
A: Yes, you can form the burger patties and store them in the refrigerator for up to 24 hours before cooking.
Q: What are some healthy side dishes that I can serve with these burgers?
A: Some healthy side dishes that pair well with these burgers include grilled vegetables, roasted sweet potatoes, or a simple green salad.
Enjoy your juicy turkey burgers with zucchini!
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I adore this recipe, and I think you would too. My spouse and his lovely kids—not mine—love it when they visit their mother’s house. I love his children but wonder if i am meant to connect with them in this way. I recommend adding 2 tbsps of cumin.
I must say that this review is an absolutely flawless piece of art, having read it numerous times in a row.
Update: I’m glad I used a finer-mesh grill screen sprayed with lots of Pam because I did grill these outside. Even after a few hours in the refrigerator to set up, they are too moist and loose to stay intact on regular gas or charcoal grill grates. Delicious though!!!!.
I made this with the cumin and added a lemon feta and it was a keeper!
Im wondering if salting the zucchini would help. That would help the zucchini become more stable by removing some but not all of its moisture. Ive learned this the hard way using other water-rich veggies (e. g. grated onion, which I now allow to dry out a bit on paper towels). Still delicious, though! Another trick that really helped my turkey burgers taste even better was tossing in a little Worcestershire or fish sauce. Adds that umami touch. Yum.
I added about 2 tsps of garlic powder, 2 tsps of cumin and 1 Tbsp of Worcestershire sauce. Turned out great! Easy healthy burgers for a weeknight.
@turkeymama Tell us more!
The tiny indent in the patties is meant to keep them “flattish” during cooking.
The small dimple in the middle is to make that part of the patty thinner. Burgers usually crumple up a little bit in the middle during cooking, which results in a slightly thicker and undercooked middle. The dimple assures even cooking.
I agree Kate. I have so many questions!
@Kate, it is almost a poem!
Very yummy! Moist and held together well. I didn’t have mayo so used sour cream instead, and that worked great.
Sue, the dimple is sometimes done to keep the patty from “doming”. It keeps the thickness more uniform rather than making it harder to put on the bun by forming more of a ball. Some people think this method works. Hope that helps!.
Burgers have a tendency to puff up, but the little dimple in the middle makes up for it, making the burgers relatively flat.
The dimple helps burgers maintain a flat shape vs being fined in the center when cooked.
I made this pretty much by the recipe- only added Worcestershire. After letting the zucchini sit in the salt for about twenty minutes and then rinsing it, I squeezed it out using cheesecloth. One interesting feature of my 1989 vintage refrigerator is that it partially freezes the meat in its meat tray, regardless of the setting it is on. I will be cooking this again, but in this instance, I believe it was a good thing because I didn’t really have to chill them for very long!
This is my go-to burger recipe. The flavor of the turkey really comes through because the salt and pepper are sprinkled on top of the patty rather than incorporated. The addition of zucchini keeps the burgers juicy, and a small dab of mayo provides a satisfying binding element. Because of the patties’ slightly less firm texture, they don’t grill as well, so I highly recommend trying this recipe instead.
Before adding the grated zucchini to the ground turkey, I firmly squeeze out any extra water and pack it into the measuring cup. Burgers are perfectly moist but do not fall apart.
My mother-in-law had never had a Turkey burger. I made these— added garlic powder and low sodium soy, used half dark ground Turkey and half regular. Mother-in-law now loves Turkey burgers!.
I recently made the “Classic Zucchini Bread” recipe (which received an enthusiastic 5-star rating!), so I used their advice to squeeze out the excess liquid by hand from the shredded zucchini. In addition to the salt and pepper, I added 1/2 tsp of granulated garlic and 1 tsp of cumin as suggested by other reviewers. I wonder if setting the burgers up in the freezer for fifteen minutes will help them to come together more easily when grilling, even though I cooked them in a pan. Bottom line – these were great!.
I dont like either zucchini or turkey, but found myself in possession of both. I love this recipe! I added more mayo and some shredded cheese. It turned out to be much more than I anticipated, so even though our poodle enjoys it too, I frozen the remainder.
This is one of the easiest and tastiest ways to cook ground turkey. I used about a teaspoon of Savory Spice’s “tarragon shallot citrus seasoning” (that I received from someone), and it really enhances the flavor of the entire dish. Any of those components would be a nice addition, I think. We usually have these on whole wheat buns with lettuce, mayo and BBQ sauce. And @turkeymama needs to write that book.
I topped the burgers with a herbed whipped feta spread made with skyr, feta, dill, parsley, mint, and lemon, and I added a dash or two of Worcestershire sauce to the mixture. I’ve already made these four times!
I think I used a cup of zucchini instead of half a cup, two large garlic cloves, and two tablespoons of cumin. Added pepperjack cheese at the end. Very juicy, flavorful, not heavy, easy to make. Would probably dial the cumin back to 1 T and add Worcestershire next time. Great weeknight meal you can experiment with.
Delicious and easy. Before adding the grated zucchini to the ground chicken, I squeezed out the water and added some Italian seasoning. I topped the burger with pomegranate syrup and served it on gluten-free buns with mashed avocado on one side. so good!.
Can I use another veggie if I don’t have zucchini? Any suggestions
I formed into 10 palm-shaped patties and seared in the pan, adding cheddar last 2 minutes. Served on slider buns with toppings. Yum!.
Add 2 tsp garlic powder 2 tsp cumin 1/4 cup bread crumbs
I hate turkey. I love this recipe. In particular, with Swiss cheese, cornichons, a dollop of kewpie, and King’s Hawaiian pretzel buns (which add a salty maple caramel flav). We cook them on a cast iron griddle on the gas grill for a lovely crust. Weekly favorite for us and our toddlers (though we admittedly peel the zucchini to ensure success).
I topped mine with kimchi. Highly recommended.Private notes are only visible to you.
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