Juicy Turkey Burgers with Zucchini and Feta
Moist and juicy turkey burgers with grated zucchini, creamy feta cheese, red onion and spices. Yes, these burgers are every bit as DELICIOUS as they sound. They’re the perfect, simple and quick dinner with plenty of healthy ingredients and even more flavor. This is healthy food done right!
I promise you, these are not your average turkey burgers! These juicy turkey burgers are made with made with shredded zucchini and studded with creamy feta cheese, red onion and spices.. hello flavor!
I like to lean into the Greek/Mediterranean flavors in these burgers and pair them with creamy tzatziki sauce, pita bread and salad. You can use store-bought tzatziki or make your own. Grab my go-to tzatziki recipe here.
By the way! These burgers are great for meal prepping, too, as they can be stored in the refrigerator for up to four days or in the freezer for up to one month!
If you love these Turkey Burgers will also love: Jalapeño-Cheddar Chicken Smash Burgers!
Recipe Steps:
Step 1. Grate the Zucchini
These burgers come together in three simple steps. Step one is grating the zucchini on a box grater. Then you’ll want to use a clean kitchen towel to ring out the excess moisture from the zucchini.
Step 2. Mix and Form the Burgers
Next, Mix together the grated zucchini, ground turkey, egg, feta cheese, onion and spices. Season the mixture with salt and pepper and then form into burger patties.
Pro Tip: use a large cookie scoop to portion burgers, it makes this task so easy and less messy!
Step 3. Cook the Burgers
In a large pan over medium-high heat, cook the burgers until golden brown on both sides and cooked through. Let rest for 3-5 minutes before serving.
FAQs and Expert Tips
Start with cold ingredients: Cold ingredients ensure that the gelatin and fat in the turkey are solidified which gives the burgers a light and springy texture rather than dense and dry.
Don’t over-mix: Over-mixing is a common mistake when making burgers and meatballs. Once the all of ingredients are mixed in, stop. Remember, the burgers are going to be mixed more as you’re shaping them into patties.
Add moisture-rich ingredients: In this case, we’re using grated zucchini and feta cheese.
Don’t overcook: Cook your turkey burgers to an internal temperature of 155 to 160 F.
Let them rest for 5 minutes: Letting your burgers rest after cooking allows the temperature and juices to redistribute and settle.
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Juicy Turkey Burgers with Zucchini and Feta
Ingredients
- 1 lb ground turkey or chicken either dark or white meat is fine
- 1 large egg
- 1 medium zucchini
- 1/2 red onion finely chopped
- 2 green onions thinly sliced
- 1/2 c crumbled feta cheese
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3-4 tbsp olive oil
- salt and pepper
For Serving:
- Tzatziki Sauce
- Burger Buns or Pita Bread
Instructions
- Place a box grater over a clean kitchen towel (or a few layers of paper towel) and then grate the zucchini directly onto the towel. Fold up the edges of the towel and firmly ring out the excess moisture. Transfer the zucchini to a large mixing bowl.
- Mix together the shredded zucchini, ground turkey, feta, egg, red and green onion, and spices. Season with freshly cracked black pepper and a pinch of salt. Divide the mixture into four equal portions and then form each portion into a burger patty.
- Heat a large pan over medium-high heat. Add a few glugs of olive oil to the pan, just enough to coat the surface. Cook the burgers until golden brown on both sides and cooked through. About 3 minutes per side. Let rest for 3-5 minutes before serving.
Notes
- Start with cold ingredients: Cold ingredients ensure that the gelatin and fat in the turkey are solidified which gives the burgers a light and springy texture rather than dense and dry.
- Don’t over-mix: Over-mixing is a common mistake when making burgers and meatballs. Once the all of ingredients are mixed in, stop. Remember, the burgers are going to be mixed more as you’re shaping them into patties.
- Add moisture-rich ingredients: In this case, we’re using grated zucchini and feta cheese.
- Don’t overcook them: Cook your turkey burgers to an internal temperature of 155 to 160 F.
- Let them rest for 5 minutes: Letting your burgers rest after cooking allows the temperature and juices to redistribute and settle.
- Follow steps 1-3 in the recipe steps then line a baking tray with parchment paper and arrange the cooked turkey burgers in a single layer on the tray.
- Place the tray into the freezer for 1 hour, or until the burgers are frozen solid.
- Once frozen wrap each burger individually in plastic wrap then place the wrapped burgers in a freezer-safe container and keep for up to one month.
This sounds amazing! Gonna try it soon. Thank you for sharing!
I hope you enjoy them!