Looking for the best gluten-free turkey burger recipe? These lean turkey zucchini burgers are juicy, moist, super easy to make and packed full of zesty flavors! Made without breadcrumbs or egg, they’re naturally allergy-friendly, plus you can easily whip a batch in less than 30 minutes for a quick lunch or dinner. Perfect for a quick weeknight dinner, BBQ, cookout, and more! {Paleo, gluten-free, keto, & low carb}
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Healthy Turkey Burger Recipe without Breadcrumbs
We’re a huge fan of burgers in our family and these homemade turkey burgers are such a delicious option to add to your menu rotation! The addition of the zucchini makes for ultra juicy and delicious burgers and it’s a great way to get some extra veggies in as well.
Whether they’re grilled, baked in the oven, or pan-fried in a skillet, these juicy turkey burgers are always a hit! Plus, they’re so simple to make since no breadcrumbs or egg is required.
Say buh-bye to dry turkey burgers and say hello to flavorful, zesty, and moist patties that will make your next burger night extra memorable!
Featured Comment
“These are amazing turkey burgers! I can’t wait to have this again. I don’t (didn’t) even really like turkey burgers. Love it. Thank you for sharing your recipe.” – Veronica
If you’re looking for more zucchini recipes, be sure to check out these Healthy Zucchini Fritters and Chicken Zucchini Poppers.
These Gluten-Free Turkey Burgers Check All the Boxes…
- Lower in saturated fat and calories than your typical beef burgers
- Allergen-friendly – naturally egg-free, gluten free and dairy-free
- Low carb since there are no breadcrumbs involved
- Great way to add even more veggies to your diet
- Relies on very simple ingredients for maximum flavor
- Can be made ahead of time for easy meal prep
- Moist and juicy thanks to all that fresh zucchini
- Can be made on the grill, in the oven, on the stove, or in the air fryer!
Ingredient Notes
- Ground turkey meat: I generally use extra lean ground turkey to keep the saturated fat content lower and still find that the burgers are super juicy and not dry at all, but you can also sub in lean if you prefer. I’ve also made these burgers with ground chicken and it works as a great alternative.
- Zucchini: Use a medium sized box grater rather than a grater with smaller holes to prevent the shredded zucchini from turning into mush. If you want to add more veggies, diced bell pepper or sun-dried tomatoes would also taste great.
- Lemon zest: Adds extra flavor and a nice brightness. You could also try lime zest as well to switch up the flavor profile.
- Parsley: The fresh parsley adds a freshness. Feel free to try different herbs such as cilantro, mint, or dill.
- Green onions: I generally finely dice both the green and white parts of the green onion. You could also add finely diced chives as well.
- Seasoning: Onion powder adds a nice savory flavor. You could also sub in garlic powder or even a little fresh garlic.
- Red pepper flakes: Adds a kick of spice. If you don’t like much spice, you can reduce the amount used or leave it out altogether.
How to Make Turkey Burgers without Breadcrumbs
- Add all of the ingredients for the burgers to a large bowl.
- Combine with a spoon or your hands.
- Divide the ground turkey mixture into equal portions and form into four patties.
- Cook using desired method (see below for instructions).
- Garnish burgers with desired toppings and serve with or without a bun. For a low carb meal, wrap each burger patty in lettuce leaves. Don’t worry – you can still add all your favorite burger toppings!
How to Cook Turkey Burgers {with Cooking Time}
There are a few different methods of cooking — grilling, baking, on stove-top, or in the air-fryer.
On the BBQ
To grill: I recommend grilling the burgers from a partially frozen state as it will help them hold their shape on the grill. Preheat the grill to medium-high. Ease the turkey burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open.
After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the internal temperature of the thickest part of the burgers reaches 165°F. Transfer the burgers to a clean plate.
In Oven
To bake: Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Bake for 30 minutes or until cooked through. You may wish to sear them in a pan for a couple of minutes per side to help them brown a bit on the outside.
For Pan-Fried Burgers
To pan fry: Brown patties on both sides in a hot skillet or large frying pan over medium-high heat for about 8 to 10 minutes or until cooked through.
In Air-Fryer
To air-fry: Lightly spray the rack of the air-fryer with non-stick cooking spray. Place the turkey patties on the rack, evenly spaced apart. Set the air fryer temperature to 400˚F and cook for 20 minutes. When done, they should be golden brown on the outside and reach an internal temperature of 165°F.
Expert Tips
- To grate zucchini, use a grater with medium sized holes. Avoid the really large holes and small ones that turn the grated zucchini into mush. This will result in burgers with just the right amount of juiciness.
- If your shredded zucchini contains a lot of excess moisture, be sure to wring it out really well with your hands or using cheesecloth before adding to the meat mixture to prevent the burgers from being too moist.
- Mix burger mixture with hands to ensure ingredients are well incorporated. You can coat your hands in a little olive oil to prevent the mixture from sticking to your hands.
- Don’t over mix, as it may cause the burgers to dry out. Instead, mix until just combined, and then form into patties.
- Form the meat mixture into patties that are a bit wider than the bun since they tend to shrink while cooking.
- Make a thumbprint in the center of each patty to keep the burgers from puffing up on the grill.
- If you choose to grill these burgers, I highly recommend forming the patties and freezing them for at least 20-30 minutes before cooking. This will help them keep their shape.
- If grilling these burgers, be sure to grease the grill really well to prevent the burgers from sticking.
- Flip the burgers only once during cooking. You want to avoid handling them too much or you run the risk of them falling apart.
Storage and Reheating Guidelines
Refrigerator: Leftover cooked burgers will keep in the fridge for up to four days covered with plastic wrap or stored in an airtight container.
To freeze: One of my favorite things about these burgers is that you can make up a batch or double the batch and store them in the freezer for a quick meal option. You can freeze them in a single layer in a large freezer bag or container either from an uncooked or cooked state for 3-4 months.
To Reheat
If freezing from an uncooked state, cook the frozen turkey burgers by following the directions in the recipe card below.
If freezing them from a cooked state, reheat them by:
- Preheating your oven to 400 degrees F. Place the patty(s) directly onto a metal rack and position over a baking pan to make sure the excess fat doesn’t drip all over the oven. Alternatively, you can place the patties directly on a baking sheet. Place the patty(s) in the oven for about five to ten minutes until heated through. The time may depend on the strength of your oven.
- Alternatively, reheat the burgers in the microwave for 1 1/2 to 2 minutes, or until heated through.
Recipe FAQ
To check if your burgers are fully cooked through, stick a meat thermometer in the center of the patty. When the temperature reaches 165° F, that indicates that the burgers are done.
I’ve never had an issue with these turkey burgers falling apart, however there are a few things you can do to prevent them from falling apart. First, pack them tightly with your hands and place them in the freezer for at least 10 minutes before cooking to help keep them together on the grill. Also, avoid flipping them too often as this may prevent them from staying together.
Favorite Toppings for Turkey Burgers
These zucchini turkey burgers are totally versatile as you can serve them up with your favorite gluten-free hamburger buns or pitas and all the works, or on lettuce wraps or completely naked for a lighter low carb option.
Here are some of our favorite burger toppings:
- Lettuce
- Tomato
- Avocado
- Sliced pickles
- Healthy tzatziki sauce
- Mayo or homemade roasted garlic aioli
- Mediterranean Bruschetta
- Arugula
- Sliced red onion
- Regular or Dijon mustard
- Healthy big mac sauce
- Ketchup
- BBQ sauce
- Hot sauce
- Your favorite cheese (we’re partial to sharp cheddar cheese)
So many delicious options!
More Healthy Burger Recipes
- Worcestershire Sauce Burgers
- Chicken Feta Burgers
- Pico De Gallo Burger
- Spicy Vegan Black Bean Burger Recipe
- Frozen Burger Recipe
- Pesto Chicken Burgers
Did you make this recipe? Scroll down to leave a star rating and review!
Gluten Free Turkey Burgers with Zucchini {No Breadcrumbs}
Video
Ingredients
- 1 pound extra lean ground turkey (can also sub in ground chicken)
- 1 small zucchini, grated (about 1 cup grated zucchini)
- ½ teaspoon lemon zest
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 2 tablespoons parsley, finely chopped
- ¼ teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Freshly ground pepper
Instructions
- Add all ingredients for the burgers to a medium sized bowl and mix until combined. Using your hands, form the mixture into four evenly sized patties.
- To grill: Preheat the grill to medium-high. I recommend grilling the burgers from a frozen state as they'll be less likely to fall apart on the grill. Ease the burger patties onto the grill and do not move them for 6 minutes, leaving the cover of the grill open.After 6 minutes, flip the burgers just once and let them continue to cook for 8-10 minutes, or until the burgers release from the grill and the interior temperature of the thickest part of the burgers reaches 165°F. Transfer the burgers to a clean plate.
- To bake: Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Bake for 25-30 minutes or until cooked through.
- Garnish burgers with desired toppings and serve with or without a bun.
Notes
- If your shredded zucchini contains a lot of moisture, be sure to wring it out really well with your hands or using cheesecloth before adding to the meat mixture to prevent the burgers from being too moist.
- If you choose to grill these burgers, I highly recommend forming the patties and freezing them for at least 20-30 minutes before cooking. This will help them keep their shape.
- If grilling these burgers, be sure to grease the grill really well to prevent the burgers from sticking.
- Mix burger mixture with hands to ensure ingredients are well incorporated. You can coat your hands in olive oil to prevent the mixture from sticking to your hands.
- Don’t over mix, as it may cause the burgers to dry out. Instead, mix until just combined, and then form into patties.
- Make a thumbprint in the middle of the each patty to keep the burgers from puffing up on the grill.
- Flip the burgers only once during cooking. You want to avoid handling them too much or you run the risk of them falling apart.
Nutrition
This recipe was originally posted September 2015 and was updated in May 2024 to include more helpful tips and photos. The text, formatting and some of the photos were updated again in May 2025.
These are amazing turkey burgers! I can’t wait to have this again. I don’t (didn’t) even really like turkey burgers. Love it. Thank you for sharing your recipe.
Yay!! I’m so happy they were a hit and that you found a turkey burger you enjoy! Thanks so much for trying the recipe and returning to leave a review :)
I love the zucchini in these burgers, such a nice textural addition and definitely a boost of vitamins, healthy and delicious!
Thank you Katalina! Loving zucchini in my burgers!!
I’m loving all of the healthy components of this burger. Great way to sneak some veggies into a meal, too!
That’s right Christine..always trying to sneak those veggies in!
Mmm this looks absolutely fabulous!!
Her Heartland Soul
http://herheartlandsoul.com
Thanks Erin!