Oh, turkey burger, the bane of dieters everywhere. Let’s face it, compared to a juicy beef burger (looking at you, wagyu, omg), turkey burgers are not sexy. They’re too often dry, bland, and just plain sad. NO MORE SAD BURGERS. This turkey burger is super versatile: with one base recipe, you can customize it to suit whatever cuisine strikes your palate.
These moist, juicy burgers are versatile, kid-friendly, and whip up in minutes.
Perfect for weeknight dinners or weekend BBQs!
- 1 lb lean ground turkey
- 1 medium zucchini
- 1 tsp garlic powder *
- 1 tsp onion powder
- 1/4 cup panko
- splash Worcestershire sauce **
- salt and pepper
Shred the zucchini with a box grater or a food processor, then squeeze tightly in a clean, dry kitchen towel to remove excess moisture.
To a large bowl, add the turkey, zucchini, spices, and breadcrumbs, and mix thoroughly.
Divide mixture into 5 portions (approx 5 oz each) and form into patties.
To cook in a cast iron skillet: heat a splash of olive oil over medium-high heat until hot, and place burgers in the pan. Let them sear on one side, then flip and turn the heat down to medium, and cover. Cook, flipping occasionally, until cooked through and a meat thermometer reads 165°.
To cook on the grill: prior to firing up grill, thoroughly clean grates with a nylon brush (Don’t use wire brushes! The steel filaments can break off, lodge in food, and severely injure you. Not worth the risk.) and oil grates with a clean washcloth dipped in vegetable oil of choice. Cook burgers over medium heat 5-8 minutes on each side, or until a meat thermometer reads 165°.
Greek burgers: mix in feta cheese, mint, and fresh minced garlic, top with tzatziki sauce and arugula.
Spicy southwestern burgers: mix in diced jalapenos, diced onions, cumin, and bbq sauce, top with cheddar cheese and coleslaw.
Ranch burgers: mix in dry Ranch seasoning and shredded cheddar cheese, top with crispy fried onions, shredded iceberg lettuce and Ranch dressing (or BBQ sauce!)
Thanksgiving burgers: mix in chopped dried cranberries, rosemary, and chopped sweet onion, top with Brie or gravy and mixed baby greens.
Mushroom bacon burgers: mix in chopped sauteed mushrooms, chopped cooked bacon, and caramelized onions, and top with Swiss cheese and baby kale blend.
Indian spiced burgers: mix in curry powder, ginger, chopped red bell pepper, and chopped red onion. Top with cilantro yogurt sauce and raw spinach.
Ginger turkey burgers: mix in freshly grated ginger and sesame oil, top with shredded bok choy dressed in sesame oil and mirin, and hoisin mayonnaise.
*feel free to substitute fresh garlic if you wish!
**optional, but I like the umami flavor it gives the burgers
Tastes great with:
- Lightened up broccoli salad
- Roasted sweet potato fries
- Cauliflower “faux-
tato” salad (coming soon!)