Turkey Zucchini Burgers

3 from 2 votes

Turkey Zucchini Burgers

Turkey Zucchini Burgers are a tasty solution for parents seeking both nutrition and taste in their family's meals! These scrumptious patties combine the goodness of lean turkey with the "sneaky" inclusion of zucchini, making them a hit with kids and adults alike.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: American, Middle Eastern

Servings:

Calories: 287kcal

Author: Catherine McCord

Equipment

large sauté pan

Ingredients

Turkey Zucchini Burgers:

1 pound ground turkey, light or dark meat
1 large zucchini, coarsely grated
3 scallions, thinly sliced
1 large egg
2 tablespoons chopped mint
2 tablespoons chopped cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon kosher salt
olive oil (for greasing the pan)
4 hamburger buns (or 8 mini slider buns)
toppings and condiments of choice

Yogurt Sumac Sauce:

1 cup greek yogurt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons sumac
1/2 teaspoon kosher salt

Instructions

In a large bowl, combine the turkey, grated zucchini, scallions, egg, mint, cilantro, garlic, cumin and salt. Mix well.
With dampened hands form the mixture into 4 burgers about 1 inch thick or you can do 8 slider size burgers.
In a large sauté pan or stove top grill over medium heat, add 1-2 tablespoons olive oil. Once oil is hot, add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for larger burgers.
Place all the sauce ingredients in a small bowl and stir to combine.
Place the burgers on buns and top with the yogurt-sumac sauce and additional toppings of choice.

Notes

Substitution/Variations:

Swap the ground turkey: If you want, you can substitute ground chicken in place of the turkey in this recipe.
Ditch the bun: Serve these burgers protein style wrapped in lettuce or opt for gluten free buns if you need!
Skip the egg: If you have an egg allergy and need to leave it out, that would be okay. You may want to let the formed patties sit in the refrigerator for about 20-30 minutes before you cook to help the patties stay together.
Try it with yellow squash: If you happen to have yellow summer squash on hand and want to use it, you could use squash in place of the zucchini.

Nutrition

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