Juicy Turkey Burgers. Jam-packed with moisture-boosting healthy secret ingredient!

Juicy Turkey Burgers. Jam-packed with moisture-boosting healthy secret ingredient!

I love my Umami turkey Burgers. But what happens if you don’t have any mushrooms handy, don’t like mushrooms or simply want to switch things up. You make this recipe!

Turkey meat is very lean and for this reason, it’s absolutely crucial to add something to the turkey burgers to keep them nice and moist. Breadcrumbs are the traditional choice for a filler. But that’s been done so many times. So why not switch things up. My Most Popular Turkey Burger Recipe contains mushrooms as the filler.

But this variation is mighty moist, juicy and flavourful. Secret ingredient? Finely shredded zucchini! I don’t typically try to “sneak” the veggies into my recipes. I don’t try to hide and mask them in various dishes. The one and only reason I’m adding them to these burgers is to pump the burgers with moisture that lean ground turkey meat typically lacks. And it works!

I still, however, added delicious pan seared garlic mushrooms to my burgers! Delicious, but totally optional!

Moist and Tender on the Inside, Perfectly Seared on the Outside. Delish!

DifficultyBeginner

Yields4 Servings

 1.30 lbs ground turkey meat
 1 cup finely shredded zucchini
 1 tsp kosher salt, heaping (half as much if using fine table salt)
 1 tbsp olive oil
 1 tsp Worcestershire sauce
 2 tbsp yellow onion, minced - use raw or saute it in a bit of oil for about 5 minutes until tender
 3 tbsp parsley, green onion or combination of both, chopped
 dash of hot sauce or cayenne, for heat, optional
 freshly ground black pepper, to taste
 buns, for serving
 slices of cheese, optional
 Garnishes of choice: tomatoes, onions, lettuce, guacamole, salsa, jalapenos, etc.

1

Preheat the oven to 400°.

Squeeze your shredded zucchini between paper towels or clean kitchen towel to get most of the moisture out.

2

Combine all of the ingredients - turkey, zucchini, fresh or sautéed onions, parsley or green onion, pepper, salt, Worcestershire sauce and a tablespoon of olive oil. Mix gently with a fork. Overmixing will result in tough meat.
If you like your food spicy, feel free to add hot sauce or a pinch of cayenne pepper in this step.
Shape into 4 large patties about 1/2" thick and refrigerate for at least an hour. Alternatively, you can shape these into 5-6 smaller burgers.
Refrigeration will help the meat to become less sticky, easier to handle and for the flavours to meld. Feel free to make these burgers ahead and refrigerate overnight for a quick make-ahead supper the next day.

3

Heat couple of tablespoons of oil in an oven-safe frying pan over medium high heat until very hot and shimmering. Place your patties into the skillet and cook undisturbed for about 3 minutes to get a nice sear.

Do not overcrowd your pan - that will result in steaming and prevent getting a nice flavour-boosting sear on your burgers. You may need to use two pans or sear your burgers in batches (perhaps place them with the cooked side up on a baking sheet while you cook the other batch, then move the entire baking sheet to the oven.)

4

Flip the patties and move the entire skillet to the oven. Feel free to add cheese at this time, if using. Bake in preheated oven to the safe internal temperature of 165. It will not take long. It may only be around 5 minutes or so, depending on how thick your patties are. Serve on top of toasted buns with your favourite garnishes.

Ingredients

 1.30 lbs ground turkey meat
 1 cup finely shredded zucchini
 1 tsp kosher salt, heaping (half as much if using fine table salt)
 1 tbsp olive oil
 1 tsp Worcestershire sauce
 2 tbsp yellow onion, minced - use raw or saute it in a bit of oil for about 5 minutes until tender
 3 tbsp parsley, green onion or combination of both, chopped
 dash of hot sauce or cayenne, for heat, optional
 freshly ground black pepper, to taste
 buns, for serving
 slices of cheese, optional
 Garnishes of choice: tomatoes, onions, lettuce, guacamole, salsa, jalapenos, etc.

Directions

1

Preheat the oven to 400°.

Squeeze your shredded zucchini between paper towels or clean kitchen towel to get most of the moisture out.

2

Combine all of the ingredients - turkey, zucchini, fresh or sautéed onions, parsley or green onion, pepper, salt, Worcestershire sauce and a tablespoon of olive oil. Mix gently with a fork. Overmixing will result in tough meat.
If you like your food spicy, feel free to add hot sauce or a pinch of cayenne pepper in this step.
Shape into 4 large patties about 1/2" thick and refrigerate for at least an hour. Alternatively, you can shape these into 5-6 smaller burgers.
Refrigeration will help the meat to become less sticky, easier to handle and for the flavours to meld. Feel free to make these burgers ahead and refrigerate overnight for a quick make-ahead supper the next day.

3

Heat couple of tablespoons of oil in an oven-safe frying pan over medium high heat until very hot and shimmering. Place your patties into the skillet and cook undisturbed for about 3 minutes to get a nice sear.

Do not overcrowd your pan - that will result in steaming and prevent getting a nice flavour-boosting sear on your burgers. You may need to use two pans or sear your burgers in batches (perhaps place them with the cooked side up on a baking sheet while you cook the other batch, then move the entire baking sheet to the oven.)

4

Flip the patties and move the entire skillet to the oven. Feel free to add cheese at this time, if using. Bake in preheated oven to the safe internal temperature of 165. It will not take long. It may only be around 5 minutes or so, depending on how thick your patties are. Serve on top of toasted buns with your favourite garnishes.

Zucchini Turkey Burgers

Happens to be Dairy-Free, Egg-Free, Gluten-Free… As long as you serve them on gluten-free/dairy-free/egg-free bread as required, or omit the bread entirely. As with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated. Do not add cheese for Dairy-Free version. Pay attention to the ingredients (which may vary by brand) in Worcestershire sauce and ensure it fits within your diet.

Make it Low Carb/Keto/Paleo: Do not serve this on bread/buns – serve with Keto/Paleo approved sides. Pay attention to the ingredients (which may vary by brand) in Worcestershire sauce and ensure it fits within your diet.

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