Looking for the best healthy turkey burger recipe? These lean zucchini turkey burgers are juicy, moist, super easy to make and packed full of delicious zesty flavour! Made without breadcrumbs or egg, you can whip these veggie loaded burgers together in less than 30 minutes for a quick lunch or dinner for busy weeknights! {Paleo, gluten-free, keto, & low carb}
Healthy Turkey Burger Recipe – So Easy & Delicious!
These zucchini turkey burgers are such a delicious option to add to your menu rotation and they’re perfect for the whole family! 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 ground 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!
If you’re looking for more zucchini recipes, be sure to check out these Easy Zucchini Fritters and Zucchini Chicken Poppers.
Why We Love These Zucchini Turkey Burgers
- Lean & light – Because these healthy turkey burgers are made with extra lean ground turkey, they’re lower in saturated fat and calories than your typical beef burgers, but are still equally delicious! Additionally, no bread crumbs are added, so they’re a low carb option too!
- Packed with protein – Protein not only helps to build and maintain lean muscle, but also helps to keep you feeling full for longer.
- Refreshing – The lemon zest, fresh herbs and garlic add a refreshing zesty flavour perfect for the summer time!
- Full of moisture – The zucchini adds plenty of moisture so no egg is required. This is the secret ingredient for the juiciest turkey burgers!
- Contains almost a full serving of veggies – How many burgers have that veggie-loaded perk?
- Easily adaptable – You can cook them up on the grill, in the oven, on the stove or in the air-fryer so they’re a great option to make all year round, even when grilling season is over.
So many reasons to enjoy these burgers!
Ingredient Notes
- Ground turkey: 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.
- Lemon zest: Adds a great zesty flavour to the burgers. You could also try lime zest as well to switch up the flavour profile.
- Parsley: The fresh parsley adds a fresh flavour to the burgers. You could also experiment with different herbs such as cilantro, mint, or dill.
- Green onion: 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 some extra flavour to these burgers. You could also sub in garlic powder.
- Red pepper flakes: Adds a kick of spice to the burgers. If you don’t like much spice, you can reduce the amount used or leave it out altogether.
How to Make Turkey Veggie Burgers – Step by Step Instructions
Add all of the ingredients for the burgers to a large bowl.
Combine with a spoon or your hands.
Divide the mixture into equal portions and form into four patties.
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 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.
Serve and garnish with desired toppings.
Recipe Tips for Juicy Turkey Burgers
- To grate zucchini, use a grater with medium sized holes. Avoid the really large holes and small ones that turn the zucchini into mush. This will result in burgers with just the right amount of juiciness.
- 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.
- 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 favourite 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 centre 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.
Both ground turkey and beef contain beneficial nutrients and are a good source of protein, vitamins and minerals such as niacin, selenium, vitamin B6, phosphorus and zinc. That being said, turkey tends to be lower in saturated fat, making it a more heart healthy option.
Turkey, particularly extra lean ground turkey, also tends to have less calories per serving, making it a more waist-friendly option.
Toppings for Turkey Burgers
These zucchini turkey burgers are totally versatile as you can serve them up with 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 aoili
- Arugula
- Sliced red onion
- Regular or Dijon mustard
- Ketchup
- Hot sauce
- Your favourite cheese
Healthy Sides for Turkey Burgers
If you’re wondering what to serve with turkey burgers or you’re looking for some turkey patty meal ideas, there are so many options for sides!
Try out any of the following:
- Asparagus Tomato Salad
- Broccoli Salad without Bacon
- Dill Potato Salad Recipe
- Greek Cucumber Noodle Salad
- Tossed Green Salad
- Greek Quinoa Salad
- Arugula Nectarine Salad
- Kale Salad with Cranberries
- Healthy Pasta Salad
- Roasted Garlic Potatoes
- Baked Sweet Potato Fries
So many delicious options!
Recipe Variations
- Switch up the meat: Instead of turkey meat, try ground chicken or ground beef.
- Add extra veggies: Try some diced bell pepper or sun-dried tomatoes.
- Add some cheese: Try adding some feta cheese or goat cheese.
- Switch up the herbs: Add cilantro or dill instead of parsley,
- Try different seasonings: Add some dried oregano or Italian seasoning.
More healthy burgers:
- Worcestershire Sauce Burgers
- Chicken Feta Burgers
- Spicy Black Bean Burgers
- Frozen Burger Recipe
- Pesto Chicken Burgers
- Chicken Caprese Burgers
- Chicken Avocado Burgers
- Chicken Parmesan Burgers
- Healthy Burger Bowls with Special Sauce
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Zucchini Turkey Burgers {Low Carb}
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.
Video
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 2022 to include more helpful tips and photos.
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!