Juicy Turkey Burgers with Grilled Zucchini

My simple trick for the juiciest turkey burgers is to add grated zucchini. It keeps the patties moist, stretches the meat so you get more servings from a pound of turkey, and sneaks extra vegetables into meals—great for picky eaters. These turkey zucchini burgers are easy to make on the stovetop, grill, or in an air fryer and pair perfectly with roasted vegetables, sweet potato fries, or a crisp salad.

Juicy Turkey Burgers with Zucchini

These turkey burgers come out tender, flavorful, and moist thanks to the grated zucchini. I began adding zucchini to turkey patties years ago and have used this method ever since. The grated vegetable adds moisture without overwhelming the flavor, and it reduces the calories per patty because you can make five lighter burgers from a pound of lean turkey instead of the typical four. Serve on whole wheat buns or wrapped in lettuce leaves for a lower-carb option.

Why Add Zucchini?

• Moisture: Zucchini releases water as the burgers cook, preventing dry, crumbly patties.
• Nutrition: It adds vitamins and fiber with minimal calories.
• Stretching the meat: You get more patties per pound of ground turkey, making it budget friendly.
• Kid-friendly: The flavor blends in so picky eaters often won’t notice the extra vegetable.

How to Make the Best Turkey Burgers

• Grate zucchini and squeeze out all excess moisture with paper towels. Removing moisture prevents soggy burgers and helps the patties hold together.
• Grate the garlic and onion finely so they distribute evenly throughout the meat. A box grater or mini food chopper works well.
• Mix gently. Overworking the meat will make the burgers tough; combine ingredients until just incorporated.
• Form even patties about 4 ounces each (this recipe yields 5 burgers). Keep them moderately thin so they cook through without drying out.
• For the best sear on a skillet, preheat the pan until very hot, then reduce to medium-low after adding the burgers so they cook evenly.

Ingredients

• 6 oz grated zucchini (after squeezing, about 4.25 oz)
• 1 lb 93% lean ground turkey
• 1/4 cup seasoned whole wheat or gluten-free breadcrumbs
• 1 clove garlic, grated
• 1 tablespoon grated red onion
• 1 teaspoon kosher salt and freshly ground black pepper, to taste
• Oil spray for cooking

Instructions

• Squeeze all the moisture from the grated zucchini using several layers of paper towel. Press firmly until most liquid has been removed.
• In a large bowl, combine the ground turkey, squeezed zucchini, breadcrumbs, grated garlic, grated red onion, salt, and pepper. Mix gently until just combined.
• Divide the mixture into five equal portions and form patties about 1/2 inch thick. Do not make them too thick so they will cook through without drying.

Skillet (Stovetop)

Heat a large nonstick skillet over high heat until hot. Lightly spray the pan with oil. Add the patties, then immediately reduce the heat to low. Cook until the first side is browned, flip, and continue cooking, turning a few times to prevent burning and ensure the burgers are cooked through. Internal temperature should reach 165°F (74°C).

Air Fryer

Preheat the air fryer to 370°F (190°C). Arrange the patties in a single layer and cook in two batches if needed. Cook for about 10 minutes, flipping halfway through, until they are browned and cooked through in the center.

Grill

Preheat and clean the grill, then lightly oil the grates to prevent sticking. Place the patties on medium heat and cook about 5 minutes per side, or until the burgers are no longer pink in the center and reach a safe internal temperature.

Yield and Timing

• Yield: 5 burgers (about 4 ounces each)
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 15 minutes

Nutrition (per burger)

• Calories: 161 kcal
• Protein: 18 g
• Carbohydrates: 4.5 g
• Fat: 7 g
• Fiber: 1 g
• Cholesterol: 65 mg
• Sodium: 385 mg

Notes and Tips

• For a gluten-free version, use gluten-free breadcrumbs or substitute with ground oats or almond meal.
• To prepare ahead: form patties and refrigerate for a few hours or overnight to help them hold their shape on the grill. You can also freeze patties and cook from frozen, adding a few extra minutes to the cooking time.
• Top ideas: classic toppings like lettuce, tomato, and red onion; or try hummus, avocado, or a light yogurt-based sauce for extra flavor.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze cooked burgers up to 3 months.

These turkey zucchini burgers are a reliable weeknight favorite—simple, healthy, and kid-approved. Whether you choose the skillet, grill, or air fryer, the grated zucchini is the secret to tender, juicy burgers every time.