Juicy and fragrant, the best way to describe this lean and clean zucchini turkey burger made with 93% lean ground turkey, fresh cilantro, fragrant cumin and topped with Greek yogurt cilantro aioli. Only 206 calories and 5 WW Points+ per burger!
After kids, I think food is the 2nd most beautiful thing in the world besides the world itself.
What makes this healthy turkey burger super juicy is zucchini and onion. Eggs are not on the ingredients list, somehow I thought they were until last week.
Confession – I never made a homemade burger before, I know.
1. I didn’t know how.
2. I thought burgers are unhealthy.
3. I’m not a fan of store bought patties.
Lack of me being friends with homemade burgers doesn’t mean this zucchini turkey burger isn’t good. It is AWESOME! So easy too!
What you need to know about healthy zucchini turkey burger:
1. No eggs.
2. Zucchini makes burgers juicy. Squeeze out the liquid as hard as you can with your hands.
3. Onions makes burger juuuuuicy too. But save your tears. Buy Magic Bullet and puree it along with garlic clove instead of grating.
4. Let burger patties rest in the fridge for at least 1 hour. It helps the patties stay together. Remember, no eggs.
5. Use aioli. That stuff in a white bowl, in the background, I forgot to take a photo of. I have 2 kids around when shooting, so I hope I’m forgiven. That stuff, cilantro aioli, is made with Greek yogurt, forget about the yolk. It’s a new 2013 way of cooking. It makes the burger even juicier.
Zucchini Turkey Burger
Cumin Zucchini Turkey Burger Recipe made with lean ground turkey, cilantro and cumin, topped with Greek yogurt cilantro aioli and is baked instead of fried.
- Prep Time: 1 hour 10 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 18 minutes
- Yield: 6 burgers
For Turkey Patty:
- 1 lb lean ground turkey
- 1 cup shredded zucchini, after liquid squeezed out (1 small zucchini)
- 1 small onion, pureed or grated
- 1 small garlic clove, crushed or grated
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp cumin
- 1/4 cup cilantro, finely chopped
- 6 thin multigrain buns
- 12 lettuce leaves
- 12 tomato slices
- 12 red onion slices
For Cilantro Aioli:
- 1/2 cup Greek yogurt, plain
- 1/4 cup cilantro, finely chopped
- 2 tsp jalapeño pepper, finely diced (or to taste)
- 1/2 lime, juice of
- 1 tsp garlic powder
- Pinch of salt
- Pinch of ground black pepper
- Line baking sheet with parchment paper. Combine turkey patty ingredients in a medium bowl and mix. Form into 6 round patties 1/2 ” thick, place on a baking sheet, cover with plastic wrap and refrigerate for at least an hour. It helps the patties to stay together.
- In a small bowl, combine cilantro aioli ingredients, mix, cover and refrigerate.
- Preheat grill on medium and spray with cooking spray. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 6-8 minutes flipping half way through. Grills vary, so check your burger for doneness by inserting a food thermometer into the center of the patty. You are looking for 165 degrees = done.
- Place turkey patty on a thin multigrain bun, top with 2 tbsp of aioli, 2 slices of tomato and 2 thin slices of red onion. Serve warm.
Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
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