These Cheddar Zucchini Turkey Burgers are juicy, flavorful and redeem turkey burgers from being boring. Made with simple ingredients and they pack in veggies.
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:4-5 patties 1x
Ingredients
Scale
1 lb ground turkey
1 medium zucchini, shredded and moisture squeezed out (about 3/4 cup)
1/2 cup shredded cheddar cheese
1 garlic clove, grated
1/2 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon dreid oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
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.
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.
Cook them your way:
Stovetop: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 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.
Grilling: 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.
Enjoy with desired toppings and sides!
Notes
*Store in fridge for 5 days or freezer for 2 months