Perfectly Safe Turkey Burgers
These Perfectly Safe Turkey Burgers are a healthier, flavor-packed alternative to traditional beef burgers, incorporating grated zucchini for incredible moisture. Cooked to a safe internal temperature, they offer a satisfying and worry-free meal for the whole family.
For 4 servings
Prepare the zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This step is crucial to prevent soggy burgers.
Combine ingredients: In a large bowl, gently combine the squeezed grated zucchini, ground turkey, panko breadcrumbs, egg, chopped fresh parsley, garlic powder, onion powder, salt, and black pepper. Mix just until everything is incorporated; avoid overmixing, as this can lead to tough burgers.
Form patties: Divide the mixture into four equal portions. Form each portion into a patty about 3/4-inch thick. Create a shallow indentation (thumbprint) in the center of each patty; this helps prevent the burgers from bulging in the middle during cooking.
Preheat pan: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once the oil is shimmering, carefully place the patties in the pan, ensuring not to overcrowd it (cook in batches if necessary).
Cook burgers: Cook the turkey burgers for 6-8 minutes per side, or until deeply golden brown and cooked through. For safe consumption, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the patty.
Toast buns (optional): While the burgers are cooking, you can lightly toast the whole-wheat burger buns in a separate dry pan or toaster for 1-2 minutes until golden brown.
Assemble and serve: Remove the cooked burgers from the pan. If using cheese, place a slice on each hot patty immediately to melt. Assemble your burgers on the toasted buns with lettuce, tomato, sliced red onion, and your favorite condiments.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overmix: Overworking the turkey mixture can result in dense, tough burgers. Mix just enough to combine the ingredients.
- 2Squeeze the zucchini: This is the most important step for moisture control. Excess water from the zucchini will make your burgers fall apart or become mushy.
- 3Use a meat thermometer: Turkey must be cooked to 165°F (74°C) for food safety. A thermometer is the only reliable way to confirm doneness without overcooking.
- 4Make a thumbprint: Pressing a small indentation in the center of each patty helps it cook evenly and prevents it from puffing up into a ball.
Adapt it for your goals.
Spicy Southwest Turkey Burgers
Add 1-2 tablespoons of chopped green chilies, 1/2 teaspoon of chili powder, and a pinch of cayenne pepper to the mixture. Serve with avocado slices and a dollop of salsa.
Mediterranean Turkey BurgersMediterranean Turkey Burgers
Incorporate 1/4 cup crumbled feta cheese, 2 tablespoons chopped sun-dried tomatoes, and 1 teaspoon dried oregano into the patty mixture. Serve with a cucumber-yogurt sauce.
Gluten Free OptionGluten-Free Option
Substitute regular panko breadcrumbs with gluten-free breadcrumbs. For a bun-free option, serve the burger on a large lettuce wrap or over a bed of mixed greens.
Why this is on our healthy list.
Lean Protein Source
Ground turkey is an excellent source of lean protein, essential for muscle repair, growth, and overall satiety, helping to manage weight.
Vegetable Boost
The addition of zucchini significantly increases the fiber and nutrient content of the burger, contributing to digestive health and providing vitamins and minerals.
Reduced Saturated Fat
Compared to many beef burgers, turkey burgers typically contain less saturated fat, which can be beneficial for heart health when consumed as part of a balanced diet.
Frequently asked questions
The key is to use lean ground turkey (not extra-lean) and incorporate moisture-rich ingredients like grated zucchini and an egg. Also, avoid overcooking; use a meat thermometer to pull them off the heat as soon as they reach 165°F (74°C).
