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(692)
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
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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 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.

Ratings

4 out of 5
692 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!

VFWQ

After reading everyone’s glowing comments I knew i had to give a whirl…then I realized I had no mayo, nor eggs to make a batch… so I dropped in a tsp of Dijon mustard, and a TBS of cumin, then some Parmesan and feta…and some garlic powder… Yeah I know, thats how I cook. Popped them in the freezer for 15 minutes before tossing them on the grill. Delightful. There are no leftovers for lunch and I am sad.

I Love to Cook

Easy to make and very nice flavor. It definitely needs a good amount of seasoning but the burgers were firm and tasty. I'd certainly make them again but would up the seasoning a bit.

Christa

I don't know what I did wrong.....added mayo and chilled them for two hours, added olive oil to the cast iron pan, they turned black and are falling apart. Will...try...to...save..

Calla

probably olive oil was the culprit - use an oil with a higher smoke point like vegetable or avocado!

s zupic

use a neutral oil:)

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