Let Me Tell You About My Zucchini Turkey Burgers
Honestly, I was so skeptical the first time I tried turkey burgers with zucchini. My husband, who thinks vegetables are just a garnish for meat, literally rolled his eyes at me. But here's the thing: these burgers? Total game-changer. They’re juicy, actually flavorful (turkey’s not always a party, right?), and my kids didn’t even notice the green bits the first time around. Okay, my son did once try to pick one out, but he gave up pretty quickly. Seriously, if you’re thinking turkey burgers are dry or bland, you haven’t met this recipe yet. Also, you know how sometimes you just want dinner to feel... less like a treadmill and more like a treat? That’s this.
Why You’ll Love This (Or, Why I Keep Making It)
I make this when I want something healthy-ish but also cozy, and I don’t want to spend my whole night cleaning up. My family goes a bit wild for these (my daughter asked if we can have them for breakfast, which, well, why not?). Plus, I'm not gonna lie, sneaking in zucchini gives me that small, smug parent win. And when I tried skipping the zucchini once—out of pure laziness, honestly—the result was just sad. So yeah, don't skip it.
What You’ll Need (Plus Lazy or Old-School Swaps)
- 1 lb (about 450g) ground turkey (I sometimes use ground chicken if that's all I have—works fine!)
- 1 medium zucchini, grated (my grandmother always insisted on using a box grater, but honestly, food processor is way faster)
- 1 small onion, grated or finely chopped (no one's judging if you use pre-chopped from the store)
- 2 cloves garlic, minced (jarred garlic works if you’re desperate—it’s OK, I won’t tell)
- ⅓ cup breadcrumbs (gluten-free ones work; so do rolled oats in a pinch)
- 1 egg
- 1 heaping teaspoon Dijon mustard (or regular mustard, or skip if you don’t love it)
- ½ teaspoon salt (or more, I usually just eyeball it)
- ¼ teaspoon black pepper
- Optional: a handful of chopped fresh parsley or dill (I forget this half the time and it’s still good)
How I Usually Throw These Together
- Grate your zucchini (and onion, if you’re not using pre-chopped). I know this is the messy bit, but it’s worth it. Squeeze out most of the moisture (I just use my hands over the sink—super fancy technique!) or your burgers might get a bit squishy later.
- Mix it all together: Turkey, zucchini, onion, garlic, breadcrumbs, egg, mustard, salt, pepper, herbs if you remember. I just use my hands, but a spoon works. This is where I usually sneak a taste—but if you’re worried about raw egg, maybe don’t. Or… live on the edge.
- Shape into patties, whatever size you like. I usually get 4 big ones or 6 smaller ones. Don’t worry if they look a bit odd at this point—they always do for me.
- Heat up your pan (nonstick or cast iron is best) with a glug of olive oil over medium. If you’re grilling, make sure it's good and hot.
- Cook for about 5-6 min per side. Don’t rush or mess with them too much—they’ll fall apart if you try to flip early. I once tried to shortcut this and got burger crumble instead of burgers. Learn form my mistake!
- Let them rest for a few minutes before serving. Or, just dig in and burn your tongue like I do pretty much every time.
Notes I Learned the Hard Way
- If you don’t squeeze the zucchini properly, the patties get a bit sad and mushy. I’ve done it more than once.
- Too much breadcrumb? Burgers get dense. Too little? They’re fragile but honestly, I prefer a little crumbly.
- Mixing with your hands makes a big difference—don’t bother with a stand mixer, it overdoes it.
Variations (Some Successes, One Flop)
- Swap in shredded carrot for half the zucchini—gives a little sweetness.
- Add a pinch of smoked paprika for “fancy” flavor (my friend calls it “adult ketchup” and I can’t un-hear that now).
- Tried feta cheese in the mix once—tasted great but made the patties fall apart. Maybe skip unless you’re okay with burger scramble.
What If I Don’t Have All the Gear?
You don’t need a fancy burger press—just use your hands, or the bottom of a glass if you want. No box grater? I’ve chopped zucchini really fine and it still worked out. And if you don’t have a nonstick pan, just add a bit more oil and check it doesn’t stick. (On second thought, maybe a spatula is essential… but a fish slice works too!)
Storing (Though They Barely Last)
They’ll keep two or three days in the fridge in a sealed container—though honestly, in my house they never last more than a day! You can freeze them too, either cooked or raw, but wrap well or you’ll get freezer funk. I think they taste even better cold, actually?
How I Like to Serve ‘Em
My favorite way is with a toasted whole grain bun and a fat slice of tomato. Kids like theirs with ketchup (of course), and sometimes we do lettuce wraps if I’m feeling adventurous. Actually, one time we put them in pita pockets with tzatziki and it was brill. For sides? Sweet potato fries or even just a handful of kettle chips if I can’t be bothered. Oh, and if you want a proper salad, I like this chopped salad from Cookie and Kate. For a homemade burger bun, Sally’s Baking Addiction has a really good recipe here—I've only made it twice though, 'cause patience is not my thing.
Lessons I Learned (The Hard Way, Naturally)
- Don’t skip squeezing the zucchini—otherwise, you’ll get soggy burgers. Trust me.
- I once tried to rush the pan heat and just ended up with half-cooked mushy burgers. Give the pan time, or you’ll regret it.
- Let them rest after cooking. I’m impatient, but they hold together way better if you give them a minute.
FAQ (Because People Actually Ask Me These Things)
- Can I make these ahead? Yup, you can shape the patties and keep them in the fridge for a day or two. Sometimes I even freeze a batch raw… just don’t forget to label the bag (I once thought I’d made cookies and it was burgers. That was a surprise).
- Can I grill these? Honestly, grilling's great but I find these a bit fragile—use a grill mat or grill pan. Or, just be really careful and don’t flip too soon.
- What if I hate zucchini? Hmm, you might not even notice it, but you could try grated carrot or even chopped spinach. On the other hand, maybe just go for a classic turkey burger recipe instead?
- Are they really kid-friendly? I think so! Mine eat them; your mileage may vary. If you want to hide the green bits, peel the zucchini first. Or, call them “ninja burgers”—worked on my nephew.
- Can I skip the egg? You could, but they might not hold together quite as well. A spoonful of mayo works as a binder if eggs are a no-go for you.
So there it is. If you’re looking for a way to make clean eating a little less bland—and sneak some veggies into dinner—these zucchini turkey burgers are worth a go. Messy kitchen, happy faces, and honestly, isn’t that the best part?
Ingredients
- 1 lb ground turkey
- 1 medium zucchini, grated and squeezed dry
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil (for cooking)
Instructions
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1In a large bowl, combine ground turkey, grated zucchini, red onion, garlic, parsley, salt, pepper, and oregano. Mix until just combined.
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2Divide the mixture into 4 equal portions and shape each into a burger patty.
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3Heat olive oil in a large skillet over medium heat. Add the patties and cook for 6-7 minutes per side, or until the burgers are cooked through and golden brown.
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4Remove the burgers from the skillet and let them rest for a few minutes before serving.
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5Serve the zucchini turkey burgers on whole grain buns or lettuce wraps with your favorite toppings.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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