Turkey-Zucchini Burgers

By Ali Slagle

Updated June 3, 2026

  • Turkey zucchini burgers, buns, pickles, sliced tomatoes and onions and lettuce are shown on an oval platter with an assembled turkey burger on a plate.
    Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
5(1,050)
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

  • 1 pound ground turkey

  • ½ cup coarsely grated unpeeled zucchini (from 1 small zucchini)

  • 1 tablespoon mayonnaise

  • Kosher salt (such as Diamond Crystal) and black pepper

  • Hamburger buns, toasted

  • Toppings and condiments, as desired 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 80 milligrams cholesterol; 244 calories; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 339 milligrams sodium; 24 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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 4 ½ 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
1,050 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.

Marsh

I'm wondering if salting the zucchini would help. That would remove some but not all of the moisture in the zucchini, making for a more stable burger. I've learned this the hard way using other water-rich veggies (e.g. grated onion, which I now allow to dry out a bit on paper towels). Still delicious though, either way! Another tip that really upped the flavor quotient in my turkey burgers was to add a splash of Worcestershire or fish sauce to the mix. Adds that umami touch. Yum.

Abby

I use carrot instead of zucchini and it is great. These burgers are moist, simple and make for a perfect weeknight main

Frank

This is a good "starter" recipe but IMO needs to have other items added to enhance it a bit. Otherwise, it is very basic and lacks flavor. I had 99% lean turkey, so the zucchini definitely helped with the moisture. I did squeeze out the excess liquid as other described but I didn't eviscerate it! I did add some Worcestershire, green onion, Dijon and some bread crumbs. I actually used some leftover mixture from another NYT recipe that incorporated a pistachio bread crumb for pasta!

sophie

loved these! made as directed using ayoh dijonayo for the mayo and a splash of Worcestershire. also made these on the grill which was a bit of a struggle, they fell apart a little. my dad said they were like meatloaf but he loves meatloaf so i think that's good

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