I usually don't love turkey burgers because they're pretty dry. The zucchini made this recipe stand out! I was skeptical because the mixture seemed like it wouldn't hold together, but they were great on my George Foreman grill. One of the best turkey burgers I've ever had. Not to mention love the idea of using an english muffin instead of a roll -- I had never thought of that before! Overall, I would absolutely make these again.
Grilled Turkey and Zucchini Burgers
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.
More From Sunset
- Calories: 312
- Calories from fat: 35%
- Protein: 20g
- Fat: 12g
- Saturated fat: 2.4g
- Carbohydrate: 31g
- Fiber: 2.6g
- Sodium: 657mg
- Cholesterol: 56mg
- 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
- 1. 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.
- 2. 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.
- 3. Assemble burgers on muffins with lettuce, onion, and any additional toppings you like.
Only you will be able to view, print, and edit this note.Add Note