Turkey-Zucchini Burgers

By Ali Slagle

Updated Sept. 19, 2022

Turkey-Zucchini Burgers
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(701)
Comments
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Consider this your dependable, blank-slate turkey burger that will always be juicy and well-seared no matter how you embellish it. Add ground spices, such as cumin or garlic powder; chopped herbs; or Worcestershire sauce or anchovies for umami — or leave the patty alone. With just a swipe of ketchup or mustard, it’ll hold its own. Grated zucchini keeps the burgers moist, mayonnaise helps bind and brown them, and salting only on the outside ensures that the meat stays tender. (For a cheeseburger, drape sliced cheese on the patties during the last 2 minutes of cooking and cover the pan.)

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Ingredients

Yield:4 servings
  • Neutral oil (such as grapeseed), for greasing
  • 1pound ground turkey
  • ½cup coarsely grated unpeeled zucchini (from 1 small zucchini)
  • 1tablespoon mayonnaise
  • Kosher salt (such as Diamond Crystal) and black pepper
  • Hamburger buns, toasted
  • Toppings and condiments, as desired 
Ingredient Substitution Guide

Preparation

  1. Step 1

    Lightly grease a plate with neutral oil and set aside. In a medium bowl, mix together the turkey, zucchini and mayonnaise. Form 4 patties, each about 4½ inches wide (about 5 ounces). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate to firm up for at least 5 minutes (or keep them covered for up to 2 days).

  2. Step 2

    Heat a large (12-inch) cast-iron or nonstick skillet over medium-high. Add about 1 tablespoon oil to the skillet to lightly coat. Generously season the tops of the patties with salt and pepper. Add the patties, seasoned-side down, to the skillet and cook until seared and dark brown, 3 to 5 minutes. (Don’t press down; that’ll release juices.) Season the tops generously with salt and pepper, then flip and cook until cooked through, 3 to 5 minutes, turning the heat down as necessary to avoid scorching.

  3. Step 3

    Transfer to a clean plate and let rest for at least 5 minutes before building into a burger on the buns with desired toppings and condiments.

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Ratings

4 out of 5
701 user ratings
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Comments

turkeymama

I love this recipe and i think you might too my husband and his wonderful children (not mine) enjoy this when they are over at their mother’s house. I love his children but wonder if i am meant to connect with them in this way. I recommend adding 2 tbsps of cumin

Kate

I have read this review dozens of times in a row and need to note what an impeccable work of art it is.

Brittany

@turkeymama Tell us more!

Skeptic

When I make turkey burgers with zucchini, I will grate the zucchini , then squeeze it in a clean towel to get out the excess moisture. I will also add 2-3 tablespoons of bread crumbs, 1/4 cup grated parmesan cheese , I-2 tablespoons of Dijon or hearty mustard, lots of cracked pepper, 1/2-1 teaspoonful of dried thyme, and 1/2 teaspoonful of salt. I bake them in a preheated oven at 375℉ for about 35 -40 minutes, then take them out of the oven and let them rest for 5 minutes or so. Yummy!!

jolee

I was surprised at how good these were. Added 2 tsp garlic powder, 1/2 tsp cumin and a couple dashes Worcestershire sauce. Delish

Lily D.

I made this recipe for my sister and I and we loved it, although I made a few tweaks! First: DEFINITELY squeeze the water out of the zucchini. I think this helps the burgers stay together, personally I put salt over the grated zucchini and let it sit for 30 minutes to let the water drain. Second: I added Worcestershire sauce and cumin and garlic powder to the zucchini and turkey mixture and I think this made all the difference Overall great recipe

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