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
5(769)
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

5 out of 5
769 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.

Bejjy

I added about 2 tsps of garlic powder, 2 tsps of cumin and 1 Tbsp of Worcestershire sauce. Turned out great! Easy healthy burgers for a weeknight.

gail

Gosh, these were good. I studied the comments, so used a bit of cumin, anchovy paste, and Worcestershire. I only had the low-fat ground turkey, so I added a bit of canola oil and was generous with the mayo. So moist and yummy, with a crispy exterior. Adding a slice of cheddar near the end was the topper.

Nathalie

Another wonderfully customizable Slagle jam. After a few rounds, our in-house pref is for 80-85% lean turkey (hard to find, I know) -- the mayo helps with dryness, but it can only do so much with Jennie-O's 99%. These are incredibly to customize to your liking with your spice drawer. Two winning combos here have been smoked paprika/cumin and soy/ginger/scallion, but don't take my word for it. We like them with lettuce wraps too.

Anjela B

I was pleasantly surprised by this recipe! I ended up forgetting about only salting the outside of the patties (because it’s second nature and I’m a mid forties woman in perimenopause) and adding some seasoning into the burger mixture. I used a ranch seasoning blend from Trader Joe’s. I also refrigerated for a bit before forming the patties. They browned nicely and were super moist. Great flavor and kids actually ate them and didn’t complain! Win!

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