Turkey Burger Recipe with 5 simple ingredients like ground turkey and zucchini. They are juicy, flavorful, healthy and will disappear as soon as they come off the stovetop or grill.

Serve turkey burgers traditionally on a bun with a side of Instant Pot corn on the cob or over a bed of lettuce salad or pictured arugula feta salad.

Three turkey burgers on a plate topped with guacamole, salsa and cheese.

Sumptuously moist, smack-your-lips and the best turkey burger recipe on the web!

Why Is This the Best Turkey Burger Recipe?

I just gave the classic burger an epic makeover. What’s better about my turkey burgers?

  • Forget about all those unnecessary fillers! No egg, breadcrumbs or exotic sauces.
  • Only 5 simple ingredients for a healthy turkey burger recipe!
  • Juicy burgers thanks to my low fat secret ingredient – zucchini!
Turkey burger recipe served on bed of lettuce.

Are Turkey Burgers Healthy?

What makes a turkey burger healthy? Let’s compare ground beef to ground turkey.

  • Calories: 500 vs. 87.
  • Fat: 32 vs. 2 grams.
  • Protein: 18 vs. 27 grams.

Turkey is packed with high protein to help build strong, healthy muscles. It gives you a boost with energizing iron and builds up your body with immune-strengthening zinc. Turkey is bursting with vitamin B12 to keep your nervous system, your body’s electrical wiring, working well.

Ingredients for Turkey Burgers

For the best turkey burger recipe you’ll find anywhere, you only need 5 simple ingredients!

  • Ground turkey: It can be any fat %. I usually buy extra lean ground turkey but lean turkey will work as well.
  • Grated zucchini: I recommend to use medium size holes on the grater. So squash doesn’t become a puree, neither appear in big shreds in turkey burger patties.
  • 1 garlic clove: You can use 1-2 teaspoons garlic powder but fresh garlic is better, more flavor.
  • Cumin: Adds a nice punch of flavor to otherwise bland turkey meat.
  • Salt and pepper: For flavor and taste.

Recipe Tip

I tried to make turkey burger patty with oil instead of zucchini and it came out dry. So, it is key ingredient. And just simple seasonings, you don’t even need Worcestershire sauce here. Try these other healthy zucchini recipes!

Ground turkey, zucchini, garlic, cumin, salt and pepper.

How to Make Turkey Burgers

It’s extra fast and easy to make this turkey burger recipe! Plus, they make a quick dinner year round.

  • Combine turkey and zucchini: Simply add ground turkey meat to a large mixing bowl and add grated zucchini. Yes! That’s my “secret ingredient”. It keeps the patties moist, flavorful, and zucchini is a superfood, loaded with nutritional benefits.
  • Add flavor: Add one minced garlic clove, cumin, salt and pepper. That’s it! Mix well. Shape mixture into burger patties.
  • Cook: You can pan fry, grill, or even bake your turkey burgers!

Pan Fry

It’s important to remember low and slow when cooking your turkey burgers! Flip only once, so they not only retain their shape but their juices, too.

  • Add oil to skillet to prevent sticking.
  • Brown turkey burgers on both sides in a hot pan for 8-10 minutes, flipping only once halfway through cooking time.


Grilled turkey burgers not only look more appetizing, but darker grill marks also give more flavor to the meat.

  • If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape.
  • Spray both grill and both sides of healthy turkey burgers with cooking spray.
  • Make sure the temperature of your barbecue reaches 285 degrees F before placing your patties on the grill, so they won’t stick.
  • Grill about 8 minutes for well done.


  • Place turkey patties on lined baking sheet and bake in the oven at 375 F for 25-30 minutes.
  • You will have to sear them on a hot pan for 2 minutes on each side, or possibly broil.

Serve with healthy broccoli salad and dinner’s ready!

Expert Tips

Here are my top tips for the best turkey burger recipe!

  • To grate zucchini use medium size grater holes. Not the large ones and not the ones that makes a complete mush. This way turkey burgers are right amount of juicy.
  • Shape patties a bit wider than the bun since they shrink during cooking.
  • Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill, grill skillet, or skillet is fine.
  • Flip burgers only once during cooking.
  • Prepare all the toppings and hamburger buns before cooking the burgers.
A pile of turkey burgers on a plate.

What Keeps Turkey Burgers From Falling Apart?

I have never had an issue with burgers falling apart when making these turkey burgers or my spinach and feta turkey burgers.

If you are experiencing this though, remember to use the low and slow method for cooking your patty. Do not excessively flip them whether you are pan frying, grilling, or baking. Do not peek under them. Just flip once!

Use quality tools. Make sure your skillet is truly non-stick and grill grates are cleaned and well oiled. Use good, not worn out spatula to flip the burgers. Metal spatula for the grill and silicone spatula for the skillet work the best.

Can I Make Turkey Burger Recipe in Advance?

Yes, you can make this turkey burger recipe ahead of time and get dinner on the table even faster. I recommend to make a big batch and freeze them for days when you’re extra rushed or when unexpected company comes calling.

  • Fridge: These turkey patties keep well overnight in the refrigerator.
  • Freezer: Arrange raw turkey burgers on a parchment covered baking pan, freeze, then place in storage containers. Cooking from frozen using preferred method and adding 5 minutes cook time.

More FAQs

At what temperature is a burger with ground turkey done?

When the internal temperature reaches 165 F your burger is done. The best way to ensure doneness is to insert a meat thermometer in the center of the patty.

How do you prevent turkey burgers from being dry?

Make this turkey burger recipe. 🙂 Seriously, though, zucchini adds a lot of moisture to your healthy turkey burgers just like when you use it in baked goods such as healthy zucchini bread! Pan frying your burgers in oil will also help them retain moisture.

What is the best cheese for turkey burgers?

Any cheese with sharp flavor that melts well will taste good with turkey burgers. I like slices of havarti, smoked gouda, gruyere, swiss cheese or sharp cheddar.

How to make ground turkey more like ground beef?

To make turkey look more like ground beef add 1 tablespoon of Worcestershire sauce. Its dark color not only will make turkey burgers look like beef burgers, but also taste will be closer to ground beef. You can also use soy sauce or liquid smoke instead.

What Are Some Toppings Ideas?

Let everyone build their own turkey burger or make it bun-less and add toppings to a bowl full of leafy greens like Mexican kale salad or spinach salad!

  • Fresh greens like Boston or Bibb lettuce.
  • Thickly sliced large size tomatoes.
  • Fresh red onion rings.
  • Dill pickle slices.
  • Dijon mustard or regular mustard.
  • Your favorite cheese.
  • Hot sauce and ketchup.
Buns, veggies, ketchup and mustard for turkey burger toppings.

For a restaurant worthy pub meal pair with air fryer sweet potato fries!

Serve with Mexican street corn salad or cauliflower potato salad for a party on your plate!

Serving Recommendations

Whether you grill, pan fry or bake your turkey burgers, the pairings will remain the same. Here are some of my favorite side dishes:

More Turkey Recipes to Try

You might also love to browse these 45 ground turkey recipes!

More Burger Recipes to Try

Turkey burger recipe on a bun with toppings.
Healthy turkey burgers topped with guac and salsa.

Healthy Turkey Burger Recipe

Turkey Burger Recipe with 5 simple ingredients like ground turkey and zucchini. Turkey burgers are juicy, flavorful, healthy and will disappear as soon as they come off the stovetop or grill.
4.98 from 123 votes
Servings 6 burgers
Calories 92
Diet Gluten Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • In large mixing bowl, add ground turkey, zucchini, garlic, cumin, salt and pepper. Using your hands, mix well.
  • Form 6 large turkey burger patties about a size of a medium hand. Flatten them as burgers “jump up” while cooking. Use wet hands to help with stickiness issue. I usually form patties as I am waiting for skillet to get hot and as I go.
  • Stovetop: Preheat medium ceramic non-stick skillet on low-medium heat. It’s important to cook turkey burgers low and slow so they get cooked through and do not fall apart (they won’t). Add about 1.5 tbsp of oil to the skillet and swirl around. Place 3 patties in the skillet and cook for 5 minutes per side, flipping once. Repeat with remaining oil and burgers.
  • Grill:
    If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape. 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 once. 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.
  • Serve hot and right away is the best. Burgers are the most juicy this way. Serve traditional way on a whole grain or thin multigrain bun with all the fixins. Or serve "naked" with mashed avocado (easy guacamole recipe) and store-bought salsa. Or on a bed of greens. Sky is the limit.



  • 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 then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
  • Zucchini: To grate zucchini use medium size grater holes. Not the large ones and not the ones that makes a complete mush. This way burgers are right amount juicy.
  • Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
  • Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
  • Flipping: Flip burgers only once during cooking.
  • Get ready: Prepare all the toppings and buns before cooking the burgers.


Serving: 1burger | Calories: 92kcal | Carbohydrates: 1g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 235mg | Fiber: 1g | Sugar: 1g
Course: Dinner
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 3 stars
    Darn. I don’t know what I did wrong according to the recipe or if I missed something in the instructions but these burgers were WET. I cooked them on the stovetop alternating between “low and slow” and medium because they just weren’t drying out for 20-30 minutes and then medium-high for sear and still got soaking wet burgers. I’m guessing that much like zucchini bread, you’re supposed to squeeze out the water in the zucchini before mixing it with the burger meat. I searched the website for this step but did not see it anywhere?

    I had a bad feeling when forming the burgers because they looked/felt like wet cat food and they weren’t really forming. I nervously scrolled the website so many times before forming the patties for fear of exactly this turn out I but did not see any mention of this step so I hesitantly followed the recipe as it was instructed. Sadly, these weren’t much in the way of actual turkey burgers, more like a wet turkey meatloaf. 3 stars for flavor and ingredient simplicity but it would’ve been nice to know ahead of time about squeezing out the zucchini water before ruining an entire pack of meat :\

    1. You are not supposed to squeeze out water from zucchini. Not sure why your burgers didn’t turn out. Maybe too wet zucchini, previously frozen or you didn’t cook them long enough and flipped too soon or possibly need a new skillet. Maybe didn’t measure zucchini properly. This is quite easy recipe to ruin to be honest. And no meat is wasted. You can always break it up and sauté like a skillet and enjoy and try next time.

  2. 5 stars
    Hi Olena, I’m making your turkey burgers again! I probably make them ever month we love them so much I don’t even make beef burgers anymore.
    Thank you

  3. 5 stars
    Made these for Memorial Day weekend and everyone LOVED them. We currently have some fresh zucchini from the garden, so this is what they’re going into this week!

    1. Sure can! Add oil to skillet to prevent sticking. Brown healthy turkey burgers on both sides in a hot pan for 8-10 minutes, flipping only once halfway through cooking time. Enjoy!

  4. Hiya! I really want to try this recipe as I avoid too much meat fat and this sounds like a good way to avoid the rubbery turkey burgers I sometimes end up with, but, I am wondering if you’ve tried cooking them in an air fryer? I’d like to try it, so might just have to experiment. Gonna try this recipe with the instructions for other turkey burger recipes, might just cut down the time to avoid overcooking….. wish me luck!

    1. Zucchini should keep them moist, but yes I agree cutting down on cook time and then checking for doneness is the way to go! Definitely update us with how the air fryer worked!

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