Servings: 2 burgers | Total Time: 30 minutes
This is a small batch recipe that makes 2 turkey burgers. They come together in about 30 minutes and can be cooked on the stovetop or on the grill!
These are actually good turkey burgers. They’re not exactly health-focused, but the flavor is totally there, and they’re an awesome alternative to beef burgers if you are looking to switch things up! There’s ground turkey, zucchini, cheddar cheese, a Southwestern seasoning vibe, panko bread crumbs to hold things together, and a little whipped cream cheese for added juiciness.
I use 85/15 ground turkey for more flavor, then mix in a seasoning blend made of smoked paprika, chili powder, garlic powder, onion powder, a tiny bit of cumin. I also add some Worcestershire sauce to kick the flavor up a little more. These aren’t your average turkey burgers; they’re actually so good, and this recipe makes two burgers.
Ingredients
For the Burgers:
- 8 oz. Ground Turkey (I use a 85/15 blend)
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Salt
- 1/4 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/2 cup grated Zucchini
- 1/3 cup Shredded Cheddar Cheese
- 1/4 cup Panko Bread Crumbs
- 1 1/2 tbsp. Whipped Cream Cheese
- 1 tsp. Worcestershire Sauce
- Oil, for cooking
- 2 Buns (I used onion buns)
For the Avocado Topping:
- 1 medium Avocado
- pinch of Salt
- 1/4 tsp. Garlic Powder
- 1 tsp. Fresh Lime Juice
- Fresh or Pickled Red Onions
- whatever else sounds good 🙂
Ingredient Notes
- Ground Turkey: You have options here. I use an 85/15 blend, which means there is 15% fat and 85% lean meat. Other popular options are 90/10 and 93/7, and both work here since the cheddar and cream cheese add fat and moisture. That said, 85/15 is what I recommend, and is usually the cheapest option at the store. You can also use ground chicken or lean ground pork as substitutes!
- Shredded Cheddar Cheese: Sharp cheddar or extra sharp cheddar is great. Pepper Jack, Colby Jack, Monterey Jack, or a Mexican blend would all work, too.
- Panko Breadcrumbs: These are a little lighter than standard breadcrumbs, which is why I love them here. You can use standard breadcrumbs, but the burgers may turn out slightly denser.
- Whipped Cream Cheese: This is my secret weapon for moisture and flavor. If you’re using a super lean ground turkey (like 93/7), feel free to add another tablespoon so the burgers don’t dry out.
- Toppings: Get wild with it if you want! Pickled red onions, more cheese, fresh avocado, sliced tomato, crispy bacon, fresh lettuce … do your thing here. It all works.
Directions
Step One: Prep the Zucchini. Grate the zucchini on the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel or a couple of paper towels and squeeze out as much of the liquid as possible. This step matters; extra water in the burgers could make them fall apart.
Step Two: Make the Burger Patties. In a large bowl, combine the ground turkey, all of the seasonings (smoked paprika, garlic powder, onion powder, salt, chili powder, ground cumin), the squeezed zucchini, shredded cheddar, panko breadcrumbs, whipped cream cheese, and Worcestershire sauce. Gently mix until everything is just combined. (Over-mixing can make the burgers tough!) Divide the mixture in half and shape into two patties, about 1/2″ thick.
Step Three: Cook the Burgers. There are two options here:
On the Stovetop: Heat a drizzle of olive or avocado oil in a large, nonstick pan over medium heat. Drizzle a little bit of oil onto the burger patties, then cook them for 4-5 minutes per side until cooked through to 165º F. (If needed, cover the pan with a lid towards the end of cooking to trap the heat and help them cook through without over-browning.)
On the Grill: Lightly oil the grill grates, then heat the grill up to medium heat. Cook the burgers for 4-5 minutes per side until cooked through, then transfer to a plate to briefly rest before serving.
Step Four: Make the Mashed Avocado Topping. In a small bowl, mash 1 medium Avocado
(peeled and pitted) with a pinch of Salt, 1/4 tsp. Garlic Powder, and 1 tsp. Fresh Lime Juice until mostly smooth, with a few chunks remaining.
Step Five: Serve. Toast the buns if you like, then serve the burgers on the buns with your favorite toppings! I love a quick mashed avocado and red onions, but you can really do whatever you want here!
Recipe Tips & Tricks
- Use 85/15 ground turkey. It’s cheaper, and it has more flavor! Of course you can use your preference here, just be aware that a leaner blend could have a drier texture.
- Don’t skip squeezing the zucchini. If the zucchini is still wet, it will be harder to get the patties to hold together.
- Use a nonstick pan. These burgers will want to stick, so use your favorite non-stick pan to help prevent that from happening.
- Don’t touch the burgers while they’re cooking. If you’re cooking them on the stovetop, it’s good to let that exterior crust develop while they cook. Let them just do their thing unless you’re worried they’re getting a little too dark and crispy!
Make it Yours!
- Swap the cheese! Pepper Jack would add a subtle kick of heat, a Mexican blend would keep it in that Southwestern flavor profile, or even a little feta or crumbled cotija would be fun!
- Add cheese on top! Melt some extra shredded cheese over the burgers while they’re cooking.
- Make a burger sauce. Mix a little mayo with some chipotle sauce for a creamy, spicy spread!
- Add cilantro to the ground turkey mix. This gives it a fresh herb flavor and plays well with the other ingredients!
- Use a fun bun. Brioche, egg buns, pretzel buns, or even a toasted ciabatta roll would be fun for these!
- Serve these turkey burgers with sweet potato fries, a simple green salad with my favorite Maple Balsamic Dressing (it’s so good with arugula!), sun chips, or any fun summer sides!
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How to Store & Reheat Leftovers
Refrigerator: Store leftover burgers in an airtight container in the fridge for up to 3 days. (Ideally store the burger patties separate from the buns and toppings so nothing gets soggy.)
Freezer: For uncooked patties: place them on a freezer-safe tray lined with parchment paper, and freeze for 1-2 hours until solid. Transfer to a zip-top freezer bag and freeze for up to 3 months. For cooked patties: Allow the patties to cool, then wrap them in parchment paper, place them in a zip-top bag, and freeze for up to 3 months.
Meal Prep: You can make the patty mixture up to a day ahead of time and keep it covered in the fridge until you’re ready to cook. You can make extra patties and keep them refrigerated for up to 3 days, too.
Reheat: Warm a nonstick pan over medium-low heat and cook, flipping occasionally, until warmed through. Cover the pan with a lid to trap the heat and help them reheat faster. Or microwave in 30-second bursts until warmed through.
More Small Batch Ground Turkey Recipes
- My SUPER popular Ground Turkey + Black Bean Tacos for Two (these have so many rave reviews and are so perfect for any night of the week!! Plus there’s an avocado dipping sauce that is *so* good!)
- Ground Turkey Taco Salads for Two with my favorite Greek yogurt + salsa dressing 🧡
- Ground Turkey, Pepperoni, and Zucchini Meatballs are so unique and really good!
- Baked Feta + Pesto Ground Turkey Meatballs are the perfect weeknight dinner situation to serve with buttered noodles or rice!
If you make these zucchini turkey burgers and love them, please leave a comment and a star rating below! It genuinely means so much and helps other people find my recipes. You can also tag me on Instagram @aflavorjournal so I can see what you’re making! 🙌
xx Sara
Turkey Zucchini Burgers with Cheddar (Made for Two)
Ingredients
For the Burgers:
- 8 oz. Ground Turkey I use 85/15
- 1/2 tsp. Smoked Paprika
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Kosher Salt I use Diamond Crystal
- 1/4 tsp. Chili Powder
- 1/4 tsp. Ground Cumin
- 1/2 cup Grated Zucchini
- 1/3 cup Shredded Cheddar Cheese
- 1/4 cup Panko Breadcrumbs
- 1 1/2 tbsp. Whipped Cream Cheese
- 1 tsp. Worcestershire Sauce
- Oil for cooking
- 2 Buns toasted if preferred
For Toppings:
- 1 medium Avocado peeled and pitted
- Salt to taste
- 1/4 tsp. Garlic Powder
- 1 tsp. Fresh Lime Juice
- sliced Red Onion or pickled red onion
Instructions
- Prep the Zucchini. Grate the zucchini on the large holes of a box grater. Transfer 1/2 cup Grated Zucchini to a clean kitchen towel or a couple of paper towels and squeeze out as much of the liquid as possible. This step matters; extra water in the burgers could make them fall apart.
- Make the Burger Patties. In a large bowl, combine 8 oz. Ground Turkey, 1/2 tsp. Smoked Paprika, 1/2 tsp. Garlic Powder, 1/2 tsp. Onion Powder, 1/2 tsp. Kosher Salt, 1/4 tsp. Chili Powder, 1/4 tsp. Ground Cumin, the squeezed zucchini, 1/3 cup Shredded Cheddar Cheese, 1/4 cup Panko Breadcrumbs, 1 1/2 tbsp. Whipped Cream Cheese, and 1 tsp. Worcestershire Sauce. Gently mix until everything is just combined. (Over-mixing can make the burgers tough!) Divide the mixture in half and shape into two patties, about 1/2″ thick.
- Cook the Burgers. There are two options here:On the Stovetop: Heat a drizzle of olive or avocado oil in a large, nonstick pan over medium heat. Drizzle a little bit of oil onto the burger patties, then cook them for 5-6 minutes per side until cooked through to 165º F. (If needed, cover the pan with a lid towards the end of cooking to trap the heat and help them cook through without over-browning.)On the Grill: Lightly oil the grill grates, then heat the grill up to medium heat. Cook the burgers for 5-6 minutes per side until cooked through, then transfer to a plate to briefly rest before serving.
- Make the Mashed Avocado Topping. In a small bowl, mash 1 medium Avocado (peeled and pitted) with a pinch of Salt, 1/4 tsp. Garlic Powder, and 1 tsp. Fresh Lime Juice until mostly smooth, with a few chunks remaining.
- Serve. Toast the buns if you like, then serve the burgers on the buns with your favorite toppings! I love a quick mashed avocado and red onions, but you can really do whatever you want here!
Notes
Nutrition
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