Looking for the best turkey burger recipe ever? These healthy zucchini turkey burgers are lean, super easy to make and packed full of delicious flavour! You can whip them together in less than 30 minutes for a quick lunch or dinner! {Paleo, gluten-free, keto, & low carb}
This healthy turkey burger recipe is 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 burgers and it’s a great way to get some extra veggies in as well.
Definitely no dry turkey burgers here!
If you’re looking for more zucchini recipes, be sure to check out these Zucchini Chicken Poppers and Easy Zucchini Fritters.
Why Make these Juicy Turkey Burgers
- Lean & light – Because they’re made with extra lean ground turkey, they’re lower in saturated fat than your typical beef burgers, but still equally delicious!
- 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 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 to juicy 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 or on the stove 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.
- 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.
Step by Step Instructions
Add all of the ingredients to a large bowl.
Combine with a spoon or your hands.
Form into four equal-sized patties.
There are a few different methods of cooking — grilling, baking or stove-top.
To grill turkey burgers
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 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.
For baking turkey burgers
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 pan over medium heat for about 8 to 10 minutes or until cooked through.
Serve and garnish with desired toppings.
Recipe tips
- 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.
Recipe FAQ
How do you know when turkey burgers are done?
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.
How to store
Leftover cooked burgers will keep in the fridge for up to four days and can be reheated in the oven, microwave or on the stove top.
Can I freeze these burgers?
Yes, 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 either from an uncooked or cooked state.
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.
Is a turkey burger healthier than a hamburger?
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.
Serving suggestions
These zucchini burgers are totally versatile as you can serve them up with a bun and all the works or completely naked for a lighter option.
Here are some of my favourite ways to serve them up:
- On a whole-grain bun topped with lettuce, tomato, avocado, pickles, and tzatziki (so good)!
- Naked with a side salad (try this Spiralized Greek Cucumber Salad or Grilled Corn, Tomato & Avocado Salad)
- Along with a quinoa salad. Try this Greek Quinoa Salad!
- Served in a wrap or pita spread with some hummus
So many delicious options!
More similar recipes:
- Pesto Chicken Burgers
- Chicken Feta Burgers
- Best Black Bean Burgers
- Chicken Caprese Burgers
- Lemon Falafel Burgers with Greek Yogurt Tahini Spread
- Chicken Parmesan Burgers
- Healthy Burger Bowls with Special Sauce
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Turkey Burger Recipe
Ingredients
- 1 lb extra lean ground turkey can also sub in ground chicken
- 1 small zucchini grated (about 1 cup grated zucchini)
- ½ tsp lemon zest
- 2 garlic cloves minced
- 2 green onions finely chopped
- 2 tbsp parsley finely chopped
- ¼ tsp red pepper flakes
- 1/2 tsp onion powder
- 1/2 tsp 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 June 2021 to include more helpful tips and photos.
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!