If you’re looking for a healthy, flavor-packed twist on classic burgers, these Veggie-Loaded Turkey Burgers are about to become your new go-to! Juicy ground turkey gets a boost of color, texture, and nutrients from fresh grated veggies like zucchini and carrots, while a hint of smoky seasoning ties everything together. Whether you’re grilling outdoors or using a skillet, this recipe is simple enough for busy weeknights but tasty enough to impress guests. Let’s get cooking!
Why You Will Love This Recipe
These Veggie-Loaded Turkey Burgers are a win-win: they’re leaner than beef but still incredibly juicy, thanks to the grated vegetables mixed into the patties. Plus, you can customize them with your favorite toppings or spices, and they cook in under 20 minutes! Even picky eaters won’t notice the extra veggies hidden inside.
Ingredients:
- 1 lb ground turkey (93% lean)
- 1 cup grated zucchini (about 1 small zucchini)
- 1⁄2 cup grated carrot
- 1⁄4 cup finely chopped onion
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1⁄2 tsp salt
- 1⁄4 tsp black pepper
- 1 tbsp olive oil (for cooking)
- 4 burger buns (whole wheat or your favorite)
Ingredient Prep Guide
Grate veggies properly: Use the large holes of a box grater for zucchini and carrots. Squeeze the grated zucchini in a clean kitchen towel or paper towels to remove excess moisture. This prevents soggy burgers!
Choose fresh ground turkey: Opt for 93% lean turkey for the best balance of moisture and texture. Avoid using frozen turkey unless fully thawed.
Chop onions finely: A small, even dice ensures they cook evenly and blend seamlessly into the patties.
Equipment & Tools
- Large mixing bowl
- Box grater
- Skillet or grill pan
- Spatula
- Kitchen towel (for squeezing zucchini)
Step-by-Step Instructions
Step 1: Prepare the veggies. Grate the zucchini and carrot, then squeeze the zucchini firmly to remove as much liquid as possible. Place both in a large bowl. Add the chopped onion and minced garlic.
Step 2: Mix the turkey and seasoning. Add the ground turkey, smoked paprika, salt, and pepper to the bowl. Use your hands or a spoon to gently combine everything. Don’t overmix, or the burgers will become tough!
Step 3: Form the patties. Divide the mixture into 4 equal portions. Shape each into a 3⁄4-inch-thick patty, pressing just enough to hold together. Use your thumb to make a shallow indentation in the center of each patty—this helps them cook evenly without puffing up.
Step 4: Cook the burgers. Heat olive oil in a skillet over medium heat. Cook patties for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Let them rest for 2–3 minutes before serving.
Key Details
Total Time: 25 mins (Prep: 10 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: skillet, mixing bowl, box grater
Serving Suggestions
Pair these burgers with sweet potato fries or a crisp green salad for a complete meal. For toppings, try avocado slices, sliced tomatoes, and a smear of garlic aioli or hummus. Serve on toasted buns with a side of tangy pickles or a dollop of Greek yogurt mixed with fresh herbs.
Pro Tips
Keep the patties moist: Ground turkey can dry out quickly, so don’t skip the zucchini—it adds natural moisture. If your mixture feels too wet after squeezing, add 1–2 tbsp of breadcrumbs or oats to absorb excess liquid.
Avoid flipping too soon: Let the burgers develop a golden crust on the first side before flipping. If they stick, they’re not ready to turn! Gently loosen them with a spatula once they’ve formed a sear.
Storage and Reheating Instructions
Store cooked patties in an airtight container in the fridge for up to 3 days. To freeze, wrap each patty in parchment paper and place in a freezer bag for up to 1 month. Reheat in a skillet over medium-low heat until warmed through, or microwave for 1–2 minutes.
Troubleshooting
Burgers falling apart? Make sure you’ve squeezed enough moisture from the zucchini, and avoid overhandling the mixture. Chilling the patties in the fridge for 15 minutes before cooking can also help them hold together.
Too dry? Use 93% lean turkey (not 99%), and don’t overcook—rely on a meat thermometer for accuracy. Letting the patties rest after cooking also keeps them juicy.
Frequently Asked Questions
Can I make these burgers gluten-free?
Absolutely! Just use gluten-free breadcrumbs (or oats) if adding them to the mixture, and choose gluten-free buns.
Can I grill these instead of using a skillet?
Yes! Grill over medium heat for 5–6 minutes per side. Oil the grates well to prevent sticking.
What other veggies can I add?
Spinach, bell peppers, or finely chopped mushrooms work well. Just make sure to finely chop or grate them and remove excess moisture.
Veggie-Loaded Turkey Burgers
Ingredients
- 1 lb ground turkey 93% lean
- 1 cup grated zucchini about 1 small zucchini
- 1/2 cup grated carrot
- 1/4 cup finely chopped onion
- 1 garlic clove minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil for cooking
- 4 burger buns whole wheat or your favorite
Instructions
- Prepare the veggies. Grate the zucchini and carrot, then squeeze the zucchini firmly to remove as much liquid as possible. Place both in a large bowl. Add the chopped onion and minced garlic.
- Mix the turkey and seasoning. Add the ground turkey, smoked paprika, salt, and pepper to the bowl. Use your hands or a spoon to gently combine everything. Don’t overmix, or the burgers will become tough!
- Form the patties. Divide the mixture into 4 equal portions. Shape each into a 3⁄4-inch-thick patty, pressing just enough to hold together. Use your thumb to make a shallow indentation in the center of each patty—this helps them cook evenly without puffing up.
- Cook the burgers. Heat olive oil in a skillet over medium heat. Cook patties for 5–6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Let them rest for 2–3 minutes before serving.
