Turkey Zucchini Burgers
August is here and in a few weeks summer will begin to wind down… but there’s still plenty of time to make the most of BBQ season! This recipe is simple, using only 7 ingredients and it takes less than 35 minutes to make.
You likely have most of the ingredients on hand in your kitchen cabinets. The zucchini helps retain moisture in the burgers and is an easy way to sneak extra vegetables into the meal without notice – making it very kid-friendly even for the pickiest of eaters.
To keep the burgers from falling apart after the addition of zucchini, whole-wheat panko or an egg (depending on your preference) come into play and hold everything together! Red onion adds a great texture, mildly sweet flavor, and beautiful fuchsia color to the burgers. The additional seasoning is simple and enhances the overall flavor of the burger. This recipe takes a traditional turkey burger to the next level by providing fiber, vitamins, and minerals that are not normally found in a regular burger!
- 6 oz zucchini, grated (about ½ large or 1 whole small/medium zucchini)
- 1 lb. 93% lean ground turkey
- ¼ cup whole-wheat panko or 1 egg, whisked
- ½ cup red onion, minced
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
- 1 tbsp. garlic, minced
- Cooking spray
- Grate the zucchini and squeeze out the excess moisture using your hands. It will be roughly ½ c of grated zucchini once all the excess water has been squeezed out.
- In a large bowl, add the zucchini, ground turkey, whole-wheat panko (or egg), red onion, kosher salt, black pepper, and minced garlic. Mix well until all the ingredients are evenly distributed - using your hands works best.
- Form into 5 equal-sized patties and flatten them using your hand so they aren’t too thick.
- Heat a large skillet over medium heat and spray with cooking spray. Add the burgers and cook for 8 minutes on each side or until the internal temperature reaches 165°F. (If grilling - spray the grate with cooking spray prior to putting the burgers on the grill. Cook for 8 minutes on each side or until the internal temperature is 165°F).
- Tip: When grating the zucchini, using a grater with smaller grating slots will make for a better consistency. Make sure to really squeeze out the zucchini so your burgers will bind properly.
- You can have this burger with or without a bun, depending on your preference and dietary needs. It goes great with a side of homemade sweet potato fries!