Cheddar Zucchini Turkey Burgers

These Cheddar Zucchini Turkey Burgers are juicy, flavorful and redeem turkey burgers from being boring. Made with simple ingredients and they pack in veggies.

If you’re anything like me, you’re always on the hunt for ways to sneak in extra veggies while still keeping meals satisfying and seriously delicious. And when it comes to weeknight dinners, I need something fast, kid-approved, and made with real ingredients I actually have in my kitchen. Enter: Cheddar Zucchini Turkey Burgers.

These burgers are one of those easy staples that check all the boxes. Juicy, flavorful, loaded with melty cheddar and hidden veggies, and made with lean ground turkey. Oh—and they’re gluten-free, meal-prep friendly, and totally customizable depending on what kind of burger mood you’re in (yes, that’s a thing).

If your family is anything like ours, burgers are always a win. And this recipe just so happens to be one of our absolute favorites—especially in the summer when zucchini is popping off and we’re craving something hearty but not heavy.

Why You’ll Love These Cheddar Zucchini Turkey Burgers

• Juicy and flavorful thanks to the shredded zucchini and spices
•  Kid-approved (Ezra devoured his with ketchup and avocado!)
• Loaded with protein and sneaky veggies
• Great for meal prep—make the patties ahead and reheat
• Can be cooked on the stovetop or grill
• Customizable with your favorite toppings and buns—or lettuce wraps!

These burgers are super versatile too. I’ve served them on toasted sourdough buns with pickles, lettuce, and avocado. I’ve also crumbled one over a salad or stuffed it into a pita with some hummus and cucumbers for a Mediterranean twist. They’re that good.

Let’s Talk Ingredients

Here’s what you need to make cheddar zucchini turkey burgers:

• Ground turkey – I usually go with 93/7 for that perfect balance of lean protein and juiciness.

• Zucchini – Shred it on a box grater and make sure to squeeze out all that extra moisture. You want about ¾ cup after squeezing.

• Shredded cheddar cheese – I love using a sharp or white cheddar here for flavor, but any cheddar works!

• Garlic clove, grated – Adds that subtle savory kick. You can also use garlic powder in a pinch.

• Onion powder – Layers in flavor without having to dice onions (we love a shortcut).

• Cumin – Warm and earthy. It gives the burgers a little something-something without being overpowering.

• Dried oregano – Totally underrated, adds a Mediterranean-ish vibe that pairs beautifully with the zucchini.

That’s it! Simple ingredients, big flavor.

How to Make These Burgers

Making these cheddar zucchini turkey burgers is super straightforward—and a little messy, but worth it.

Step 1: Mix it all up

Start by adding the ground turkey, shredded zucchini (after squeezing it out in a clean dish towel or cheesecloth), cheddar, garlic, and all the spices to a large mixing bowl. I always use clean hands or meat gloves to mix. It gives you more control and ensures everything is evenly incorporated.

Pro tip: Don’t over-mix or the burgers can get tough. Just combine until everything looks evenly distributed.

Step 2: Form your patties

Use your hands to form 4–5 medium-to-large burger patties. I usually make them about the size of my palm and flatten them a bit—turkey burgers tend to puff up as they cook.

Wet hands help so much here because the mixture is sticky. I like to form the patties while my skillet is heating up to keep the flow going.

Step 3: Cook them your way

Stovetop Instructions:

Grab your favorite non-stick skillet—love a grill pan here—and preheat it on low-medium heat. Turkey burgers do best low and slow so they cook through without falling apart. Drizzle a little oil (I usually use avocado oil or extra virgin olive oil), swirl to coat the pan, and place 2–3 patties in the skillet.

Let them cook for 5 minutes per side, flipping once. You want a nice golden crust and for them to reach 165°F internally.

Repeat with the remaining patties.

Grill Instructions:

Grilling? Amazing. These burgers are so good with that smoky char. Just pop them in the freezer for 10 minutes first—it helps them hold their shape on the grill.

Spray both sides with avocado oil or cooking spray and grill over medium heat for about 6–8 minutes per side. Keep an eye on them and flip once. Again, you’re aiming for an internal temp of 165°F.

Serving Suggestions

Now for the fun part—toppings and sides! Here are some of my favorite combos:

🍔 Burger Topping Ideas:

• Mashed avocado or guacamole

• Sliced tomato and red onion

• Butter lettuce or arugula

• Spicy mustard or a smear of chipotle mayo

• Bread & butter pickles (trust me!)

🥗 Sides That Go Great:

• Roasted sweet potato fries

• A big garden salad with lemon vinaigrette

• Cucumber and tomato salad

• Grilled corn on the cob

• Quinoa tabbouleh

And if you want to skip the bun? These burgers are delicious served in lettuce wraps or on top of a rice bowl. You really can’t go wrong.

Storing and Reheating Tips

These cheddar zucchini turkey burgers hold up really well in the fridge and freezer. Here’s how to keep them fresh:

• Fridge: Store cooked burgers in an airtight container for up to 4 days. Reheat in a skillet, microwave, or air fryer until warmed through.

• Freezer: Freeze cooked or uncooked patties between parchment paper in a freezer-safe bag for up to 2 months. Cook straight from frozen or defrost overnight before reheating.

Honestly, they make the best lunch leftovers the next day—especially broken up over a salad or tucked into a wrap.

Frequently Asked Questions

Q: Can I use ground chicken instead of turkey?
Absolutely! Ground chicken works great here, just be sure it’s not too lean or the burgers might be dry.

Q: What’s the best way to get all the moisture out of the zucchini?
After shredding, place the zucchini in a clean kitchen towel or cheesecloth and squeeze hard. You’ll be shocked at how much water comes out! Removing that moisture is key to helping the burgers hold together.

Q: Can I bake these in the oven?
Totally. Preheat to 375°F and line a baking sheet with parchment. Bake for about 25–30 minutes, flipping halfway. Still check for 165°F internal temp.

Q: Are these good for meal prep?
YES. You can mix the meat mixture, form patties, and refrigerate uncooked patties for up to 24 hours before cooking. Or just cook them all and reheat throughout the week.

These Burgers Are a Weeknight Game-Changer

I’m not exaggerating when I say these cheddar zucchini turkey burgers have become a weekly thing in our house. They’re flavorful, super juicy, and packed with nutrients thanks to the hidden veg. And that little bit of melted cheddar? Game over.

They’ve made their way into school lunchboxes, easy weeknight dinners, backyard BBQs, and even random fridge-leftover-lunch bowls. No matter how you serve them, I promise these burgers will become a go-to.

A Few Other Burger Recipes

Ginger Scallion Turkey Burgers with Peanut Sauce (gluten-free)

DELISH Black Bean Veggie Burgers (gluten-free)

EPIC Pizza Smash Burger Tacos

The Best Avocado Chicken Burgers