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A turkey burger topped with smashed avocado and red onions resting on a round wooden cutting board with a glass of beer being poured in the background.

Turkey Zucchini Burgers with Cheddar (Made for Two)

Sara
Small batch zucchini turkey burgers with cheddar and a smoky Southwestern spice blend. Ready in 30 minutes and made for two!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 burgers
Calories 576 kcal

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.
    Two zucchini turkey burger patties shaped on a small white cutting board resting on a marbled surface.
  • 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!
    A woman's hand holding a top bun and placing it onto a turkey burger topped with red onions and mashed avocado, on a round cutting board.

Notes

I use 85/15 ground turkey, but a leaner option (like 90/10 or 93/7) will work! Add another tablespoon of whipped cream cheese if you're worried about it being dry.

Nutrition

Serving: 1burgerCalories: 576kcalCarbohydrates: 53gProtein: 42gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 73mgSodium: 1105mgPotassium: 1038mgFiber: 10gSugar: 7gVitamin A: 1182IUVitamin C: 17mgCalcium: 152mgIron: 14mg
Keyword turkey zucchini burgers
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