Juicy Turkey Burggers with Zucchini
Moist, flavorful turkey burgers made with grated zucchini and whole wheat breadcrumbs for a lighter, juicy patty.
Servings: 5 servings
Ingredients
- 6 oz zucchini, grated when squeezed yields about 4.25 oz
- 1 lb 93% lean ground turkey
- 1/4 cup seasoned whole wheat or gluten-free breadcrumbs
- 1 clove garlic grated
- 1 tbsp red onion grated
- 1 tsp kosher salt plus fresh pepper to taste
- oil spray for cooking
Instructions
- Grate the zucchini and place it in a clean kitchen towel or several layers of paper towels; squeeze firmly to remove all moisture until about 4.25 oz of drained zucchini remain.
- In a large bowl, combine the drained zucchini, ground turkey, breadcrumbs, grated garlic, grated red onion, kosher salt, and fresh ground pepper.
- Mix gently until just combined, then divide the mixture into 5 equal portions and form each into a patty about 4 ounces and 1/2 inch thick.
- Stovetop: Heat a large nonstick skillet over high heat, lightly spray with oil, add the patties, reduce heat to low, and cook until browned on one side; flip and continue turning occasionally until cooked through and no longer pink in the center.
- Grill: Clean and oil the grill; cook patties over medium heat about 5 minutes per side or until no longer pink in the center.
- Air fryer: Preheat to 370°F (188°C). Arrange patties in a single layer (cook in two batches if needed) and cook 10 minutes, turning halfway, until browned and cooked through.
- Serve the burgers hot on buns or as desired.
Equipment
- Large Bowl
- Box grater
- Paper Towels
- large nonstick skillet
- Spatula
- Measuring Cups and Spoons
- air fryer (optional)
Notes
- Use gluten-free breadcrumbs to make the recipe gluten-free.
- Squeeze zucchini very well to prevent soggy patties.
- Do not overmix the meat to keep burgers tender.
- Flatten patties to about 1/2 inch for even cooking.