Reader Tara Kulikov, of San Luis Obispo, California, gave us this recipe for a twist on summer burgers. Her addition of shredded zucchini makes them the juiciest turkey burgers we've tried.
1 pound ground turkey
1 medium zucchini, shredded
5 large cremini mushrooms, chopped
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 medium white onion, sliced into rounds
2 tablespoons vegetable oil
6 sourdough English muffins, split
6 lettuce leaves
How to Make It
Heat a grill to medium (350° to 450°). Mix turkey, zucchini, mushrooms, salt, pepper, ketchup, mustard, and 1 tbsp. water in a medium bowl. Form into 6 patties.
Brush patties and onion rings with oil. Grill both, turning once, until burgers are cooked through, about 8 minutes, and onion rings are starting to brown, about 3 minutes. In last few minutes, toast muffins on grill.
Assemble burgers on muffins with lettuce, onion, and any additional toppings you like.