This is the best Turkey Burger Recipe with 5 simple ingredients. These burgers are juicy, flavorful and healthy!
We also love these spinach feta turkey burgers and Greek turkey burgers!
I might be biased but I think this is the best turkey burger recipe on the web! I first posted this recipe in 2014 and it has been a reader favorite since then. We love it too because how easy it is!
Why You’ll Love This Recipe
- Easy recipe: Forget about all those unnecessary fillers! No egg, breadcrumbs or exotic sauces.
- Cook as you like: Grill, bake, pan fry or even cook in air fryer!
- Juicy burgers: Thanks to my low fat secret ingredient.
Ingredients for Turkey Burgers
You only need 5 simple ingredients to make this recipe.
- Ground turkey: It can be any fat %. I usually buy extra lean ground turkey but lean turkey will work as well.
- Grated zucchini: To grate zucchini, I recommend to use medium size holes of a box grater so squash doesn’t become a puree or appear in big shreds.
- 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 burgers with oil instead of zucchini and it came out dry. So, it is the key ingredient, don’t skip.
How to Make Turkey Burgers
- 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 and flavorful.
- Add seasonings: Add one minced garlic clove, cumin, salt and pepper. That’s it! Mix well. Shape mixture into burger patties.
- To cook on the stove: Add oil to the skillet to prevent sticking and brown burgers on both sides in a hot pan for 8-10 minutes, flipping only once halfway through cooking time.
- To grill burgers: Freeze burgers for 10 minutes prior, it helps to hold their shape. Spray both grill and patties with cooking spray and grill for about 8 minutes for well done.
- To bake: 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.
Tips for Best Results
- 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.
- When grilling: Make sure the temperature of your barbecue reaches 285 degrees F before placing your patties on the grill, so they won’t stick.
- 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.
Serving
Let everyone build their own burger traditionally on a bun with Boston or Bibb lettuce, tomato slices, red onion rings, dill pickle slices, mustard, mayo and ketchup.
Or make it bun-less by wrapping in lettuce leaves or on top of a leafy green salad like lettuce salad or arugula feta salad.
Whether you grill, pan fry or bake your turkey burgers, the pairings will remain the same. Here are some of my favorite side dishes:
- Picnic style salads like healthy potato salad, healthy broccoli salad, healthy macaroni salad or cauliflower potato salad.
- Veggie sides that pair well such as grilled zucchini, balsamic grilled vegetables or Mexican street corn salad.
- Potluck favorites like Instant Pot baked beans or Instant Pot corn on the cob.
- For a restaurant worthy pub meal pair with air fryer sweet potato fries!
How to Store and Freeze
You can make these burgers 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 patties keep well overnight in the refrigerator.
- Freezer: Arrange raw turkey patties on a parchment covered baking pan, freeze, then place in storage containers. Cooking from frozen using preferred method and adding 5 minutes cook time.
FAQs
When we compare a ground beef burger patty to ground turkey patty, beef has 500 calories vs. 87 calories, 32 grams of fat vs. 2 grams, and 18 grams of protein vs. 27 grams respectively. So turkey is a healthier and leaner choice!
I have never had an issue with these burgers falling apart. If you are experiencing this though, remember to 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.
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.
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.
More Burger Recipes to Try
You might also love to browse these 45 ground turkey recipes!
Turkey Burger Recipe
Ingredients
- 1 pound lean ground turkey
- 1 1/2 cups finely shredded zucchini about 1 medium
- 1 large garlic clove grated
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- 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.
Video
Notes
- 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.
can you bake these patties and if so what temperature and for how long.
I would try for 12-15 mins per side at 400.
These turned out fantastic and so easy since I’m a busy mom! I made them for lunch for my husband, and he loved them so much he said that was what he wanted for dinner as well! Ha ha. I also love how healthy it is and that there are hidden vegetables, since both my child and husband aren’t big veggie eaters. Thank you for the great recipe! It will be a staple in the house.
Hi Gina! Thanks for sharing that this recipe was a hit with your family!
Omg… I hate turkey burgers. At least I always did. These are fantastic. I have to admit, I forgot to get garlic at the store (used garlic powder instead) and they didn’t have cumin (just left it out) when I put it in the pan I had heated a little olive oil, then topped with a little extra pepper, salt and just to add a little flavor (only because I didn’t have the other flavorings) I did sprinkle a little garlic and onion powder. This just may be my new favorite thing. WOW!
Fantastic! Made my day hearing that you now love turkey burgers 🙂
These tasted amazing! Super juicy and full of flavor! Loved them. One question though, is the nutritional information correct? When I uploaded the recipe to my My Fitness Pal app, it gave me a calorie count of 151 per patty? Just want to make sure I’m calculating correctly to stay on my target 🙂
Hi Emily!
Yes, the nutritional info is correct. Not sure why the discrepancy with my fitness pal? Were you counting the toppings as well? The 85 calories is just for the turkey patty.
Another great recipe! Juicy, tasty, delicious. I love your recipes.
Awe, you are so welcome! So happy to hear you are enjoying my recipes, Linda.
This was so delicious! We made homemade guacamole and mango chutney for toppings..so good! Definitely will make this again.
So happy to hear this Peter!
Can I finely dice the zucchini? I don’t have a greater.
I would definitely recommend grating the zucchini, but you could try to finely dice the zucchini.
This is by far the best turkey burger recipe. I usually don’t stick to recipes, but this is one for keeps
Thank you Karin!
I have made them with a grated pear … also delicious and moist.
Grated pear! I will have to try that sometime!
Making turkey burgers tonight! Was going to make them with spinach, but zucchini sounds very appealing.
Thank you for the recipe. Love your posts.
Would love to hear what you think of the turkey burgers with zucchini!